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Peach Zucchini Bread

July 8, 2012

Summer is the time of year for abundant zucchini and ripe, juicy peaches. They work well together in this summer sweet bread, which is a variation on my Summer Squash Bread.

You will need:

  • 2 eggs, beaten
  • 3/4 c sugar
  • 1/2 c pureed fresh peaches, skinned and pitted
  • 1 t vanilla extract
  • 1/2 t salt
  • 1/4 t ground cinnamon
  • 1/4 t nutmeg
  • 1/4 t ground ginger
  • 1 t baking powder
  • 1 t baking soda
  • 1 1/4 c flour
  • 2 c zucchini, grated and squeezed to rid of extra moisture (~ 2 medium zucchini)
  • 1/2 c walnuts, chopped (optional)

Then you…

  1. Preheat your oven to 350. Grease a 9×5-inch loaf pan.
  2. In a large bowl, blend together the eggs, sugar, pureed peach, vanilla, salt, cinnamon, nutmeg and ginger.
  3. In a small bowl, whisk together the baking powder, baking soda, and flour.
  4. Stir the flour mixture into the wet mixture.
  5. Stir in the grated zucchini and the walnuts (if using) until just mixed.
  6. Pour the batter into the prepared loaf pan. Bake until the bread is golden and begins to pull away from the sides of the pan, approx. 45 minutes.
  7. Cool in the pan on a rack for 10 minutes; then unmold and allow to cool completely on the rack.

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One comment

  1. […] As Adapted from Muffin Bites […]



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