Peach Berry Zucchini Bread

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Prep Time15

Cook Time30

Total Time45

Servings: servings

Course Dessert, Snack

WW Points1

Calories66kcal

Author: Lisa

Ingredients

½ cup Swerve™ Brown Sugar Replacement
½ cup Truvia™ Cane Sugar Blend
½ tsp kosher salt (if using table salt use only ¼ tsp)
1 egg
1 medium peach, pureed See recipe notes
1 medium peach, diced (about 1/2-3/4 cup) See recipe notes
½ cup blueberries See recipe notes
2 tbsp Land O Lakes Light Butter with Canola Oil, melted
¾ cup grated zucchini
½ tbsp vanilla extract
3 tbsp non-fat plain Greek yogurt
1 cup self-rising flour

Instructions

Preheat oven to 350°
Coat four mini loaf pans or one standard loaf pan (8½ x 4½ x 2½ inches) with non-stick cooking spray.
Wash, remove pits, and peel both peaches, puree one peach in a blender or food processor until smooth, and dice the other peach into small cubes. You should have total of about ½ cup of pureed and ½-¾ cups of diced, depending on the size of your peaches.
In a large bowl, whisk together the sugar, salt, egg, pureed peaches, and butter until well combined. Add in the zucchini, vanilla, and yogurt and mix until incorporated.
Sift the flour into the wet mixture and stir until just combined. Gently fold in the blueberries and diced peaches. Do not over mix.
Pour the batter evenly into the prepared mini loaf pans (or into one standard loaf pan). Bake for 30-35 minutes or until a toothpick comes out clean. If using a standard loaf pan, increase cooking time to 45 minutes, or until a toothpick comes out clean.
Let cool before slicing or serving. Enjoy!

Notes

RECIPE NOTES:

You can use all-purpose flour for this recipe, but be sure to whisk 1-1/2 tsp of baking powder and 1/4 tsp of salt into the flour.

I use fresh peaches for this recipe, and a blender to puree the peach, but you can also use peach baby food and frozen peaches and blueberries if you do not have the fresh fruit available.

Baking time will vary depending on the size pan you use. I tested this recipe using mini loaf pans. It made four mini loaves. If you use a standard-size loaf pan, the servings will decrease to 12, and the points will go up to 3sp per serving. Remember that baking times will vary depending on which baking vessel you use.

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