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–+ servings
Peach Zucchini Bread

Moist Peach Zucchini Bread That Will Brighten Your Day

This Peach Zucchini Bread is a moist, flavorful vegan and gluten-free treat perfect for breakfast or snacks.
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Prep Time 15 minutes
Cook Time 50 minutes
Cooling Time 1 hour
Total Time 2 hours 5 minutes
Servings: 8 slices
Course: Breakfast
Cuisine: Gluten-Free, Vegan
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup Unsweetened Applesauce Can substitute with mashed bananas
  • 1 cup Almond Milk Any plant-based milk works
  • 1 tbsp Ground Flaxseeds Can substitute with chia seeds
  • 1 cup Granulated Sugar Coconut sugar can be used for less refined option
  • ½ cup Brown Sugar Coconut sugar can be used
  • 1 tsp Vanilla Extract Use pure vanilla for best flavor
  • 1 cup Grated Zucchini No need to blot
  • 2 cups All-Purpose Flour Can substitute with whole wheat or gluten-free flour
  • 1 tablespoon Baking Powder Fresh for optimal results
  • 1 tsp Baking Soda Fresh for optimal results
  • ½ tsp Salt
  • 1 tsp Cinnamon Adjust to liking
  • ¼ tsp Nutmeg
  • 2 cups Peaches Fresh or frozen (thawed and drained)

Equipment

  • 9x5 inch loaf pan
  • Mixing Bowl
  • Spatula
  • Oven

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (177°C) and prepare a 9x5 inch loaf pan with parchment paper or oil.
  2. Mix together the unsweetened applesauce, almond milk, ground flaxseeds, granulated sugar, brown sugar, and vanilla extract until smooth.
  3. Fold in the grated zucchini into the wet mixture until fully incorporated.
  4. Combine the all-purpose flour, baking powder, baking soda, salt, cinnamon, and nutmeg, then gently fold into the wet mixture.
  5. Fold in the diced peaches and pour the batter into the prepared loaf pan.
  6. Bake for 45-55 minutes until golden brown and a toothpick inserted comes out clean.
  7. Cool the bread in the pan for about an hour before transferring to a wire rack.
  8. For muffins or mini loaves, use the same batter and adjust baking time to 18-20 minutes for muffins and 25-30 minutes for mini loaves.

Nutrition

Serving: 1sliceCalories: 180kcalCarbohydrates: 35gProtein: 3gFat: 4gSaturated Fat: 0.5gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gSodium: 250mgPotassium: 200mgFiber: 2gSugar: 15gVitamin A: 2IUVitamin C: 10mgCalcium: 50mgIron: 1mg

Notes

Ensure ingredients are at room temperature and avoid overmixing the batter for a light loaf. Use a toothpick to test doneness away from peach chunks.

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