Sunday, August 12, 2012

Zucchini Peach Bread

Not too sweet and not to heavy, this bread is a great grab on the run breakfast
or afternoon snack - perfect for those up and coming school days!

Zucchini Peach Bread
¾ C Whole Wheat Flour
¾ C All Purpose Flour
½ C Quick Cook Oats (Uncooked)
1 t Baking Soda
½ t Baking Powder
4 T Butter
4 T Vegetable Oil
1/3 C White Sugar
1/3 C Brown Sugar
2 Eggs
2 T Milk
1 t Almond Extract
½ t Lemon Zest (or 1 T lemon Juice)
1 C Shredded Zucchini
2 Peaches Shredded or Mashed (Yes, this means peach mush!)
½ C Pecans (Optional)

Preheat oven to 350

Cream together butter, oil and sugars. Add eggs, milk, almond extract, and lemon zest and mix thoroughly. Mix in the zucchini and peaches, followed by the baking soda, powder, oats and flour. Fold in nuts last. Grease and spread batter into 2 small loaf pans 8” or 9” square baking pan. Bake for apx. 40 minutes.
Note: This bread will slice ‘cleaner’ after sitting overnight.
(Originally based on Garden Fresh Bread from

1 comment:

  1. Looks good! Thanks for sharing this on Saturday Show and Tell. I hope you’ll be back again this week with some more great ideas!