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Zucchini Peach Bread

Zucchini peach bread with a golden summer loaf and juicy peach pieces baked into a tender crumb. This sweet summer quick bread combines grated zucchini and fresh diced peaches for a fragrant fruity swirl.
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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) Optional
Fruit and vegetable
  • 1 cup zucchini, grated and squeezed dry
  • 1 cup fresh peaches, peeled and diced small
Topping
  • 2 tbsp granulated sugar
  • 0.25 tsp cinnamon

Equipment

  • 1 sheet pan

Method
 

Prep and mix
  1. Preheat oven to 350°F and grease a 9x5 loaf pan. Set up your baking space so the batter goes in right after mixing.
  2. Whisk all-purpose flour, baking soda, baking powder, salt, cinnamon, and nutmeg together. Keep whisking until the dry spices are evenly dispersed with no visible streaks.
  3. Beat granulated sugar, eggs, vegetable oil, Greek yogurt, vanilla extract, and almond extract (optional) until smooth. Stop when the mixture looks glossy and fully combined.
  4. Stir in grated squeezed zucchini and diced peaches. Mix just until the fruit is distributed, since the peaches will release moisture.
  5. Fold the dry ingredients into the wet ingredients until just combined. Visual cue: the batter should look thick with no dry flour pockets, and you should avoid adding extra liquid.
Bake
  1. Pour the batter into the prepared loaf pan and spread it level. Sprinkle cinnamon sugar topping over the surface for a lightly crisp top.
  2. Bake at 350°F for 55–65 minutes until a toothpick comes out clean. Visual cue: the loaf should be golden and the top should look set, with the peaches baked through into the crumb.
Cool and slice
  1. Cool the loaf for 15 minutes before slicing. This rest helps the crumb firm up so the peach pieces don’t smear.

Notes

Pro tip: squeeze the grated zucchini very dry to prevent a wet, gummy loaf—measure it after squeezing. Store tightly wrapped in the fridge for up to 4 days and bring slices to room temperature before eating. Freezing is yes: wrap in foil and freeze up to 2 months, thaw overnight in the fridge. For a dairy-light option, use nonfat or low-fat Greek yogurt in the same amount.