Go Back

Zucchini Peach Bread

Zucchini peach bread is a golden summer quick bread with sweet juicy peach pieces baked into a tender crumb. Grated, squeezed-dry zucchini keeps the loaf moist while the peaches soften and perfume the loaf as it bakes.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
cooling 15 minutes
Total Time 1 hour 30 minutes
Servings: 10 servings
Course: Breakfast
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 1.5 cup all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 0.5 tsp salt
  • 1 tsp cinnamon
  • 0.25 tsp nutmeg
Wet ingredients
  • 0.75 cup granulated sugar
  • 2 eggs
  • 0.333 cup vegetable oil
  • 0.25 cup Greek yogurt
  • 1 tsp vanilla extract
  • 0.25 tsp almond extract optional
Fruit and vegetable
  • 1 cup zucchini grated and squeezed dry
  • 1 cup fresh peaches peeled and diced small
Cinnamon sugar topping
  • 2 tbsp granulated sugar
  • 0.25 tsp cinnamon

Equipment

  • 1 sheet pan

Method
 

Prep and heat
  1. Preheat the oven to 350°F and grease a 9x5 loaf pan. Set the pan aside with a smooth, even coating so the loaf releases cleanly.
Mix the batter
  1. Whisk all-purpose flour, baking soda, baking powder, salt, cinnamon, and nutmeg together. Whisk until no dry clumps remain and the spices look evenly speckled.
  2. Beat granulated sugar, eggs, vegetable oil, Greek yogurt, vanilla extract, and almond extract until smooth. Mix only until the batter is uniform and glossy.
  3. Stir in grated zucchini and diced fresh peaches. Mix just until the fruit is distributed and you stop seeing dry streaks of zucchini.
  4. Fold the dry ingredients into the wet mixture until just combined. The peaches will release moisture, so do not add extra liquid and stop mixing as soon as the flour disappears.
Bake and cool
  1. Pour the batter into the loaf pan and sprinkle the cinnamon sugar topping over the surface. Aim for an even layer so the top turns golden in spots.
  2. Bake at 350°F for 55–65 minutes, until a toothpick comes out clean. The loaf should be deeply golden and spring back lightly when touched.
  3. Cool for 15 minutes before slicing. Let the loaf firm up so the crumb stays tender and the peach pieces hold their shape.

Notes

Pro tip: squeeze the grated zucchini very well and fold it in gently—this prevents a wet, dense loaf even with juicy peaches. Store sliced bread in an airtight container in the fridge for up to 4 days. Freeze wrapped slices for up to 2 months. For a lighter option, swap Greek yogurt for plain low-fat yogurt with similar thickness.