Blueberry-Peach Zucchini Bread

By Chautel

Perfect summer bread when the zucchini are plentiful, the blueberries and peaches fresh and delicious! Enjoy for breakfast, or a light and refreshing dessert.

Ingredients

• 3 3 3 eggs lightly beaten
• 1 1 1 cup vegetable oil (or applesauce)
• 1 1 1 tablespoon vanilla extract
• 1 3/4 1 3/4 3/4 cups brown sugar
• 2 2 2 cups shredded zucchini
• 3 3 3 cups all-purpose flour
• 1 1 1 teaspoon salt
• 1 1 1 teaspoon baking powder
• 1/4 1/4 1/4 teaspoon baking soda
• 1 1 1 tablespoon ground cinnamon
• 1/8 1/8 1/8 teaspoon nutmeg
• 1-1 1/2 1-1 1/2 1/2 cups peeled, diced peaches (drain off excess juice)

Preparation

Step 1

Preheat oven to 350° F. Lightly grease one 9" x 5” loaf pan and one 8" x 4” loaf pan.

In a large bowl, beat together the eggs, oil, vanilla and sugar.

Fold in the zucchini.

Beat in the flour, salt, baking powder, baking soda, cinnamon and nutmeg.

Gently fold in the blueberries and peaches.

Transfer to the prepared pans. Bake 1 hour, or until a knife inserted in the center of a loaf comes out clean.

Cool 20 minutes in pans, then turn out onto wire racks to cool completely.