Peach Zucchini Bread
If you’re anything like me, you love when your kitchen smells like a cozy summer afternoon. You know—that perfect blend of warm cinnamon, sweet peaches, and fresh garden zucchini? Yeah, that’s exactly what this Peach Zucchini Bread is all about.
This isn’t your average zucchini loaf. We’re turning up the flavor with juicy peaches and just the right touch of spice to give it a golden glow and moist crumb that melts in your mouth. Whether you’re serving it with coffee in the morning or sneaking a slice before bed, this one’s gonna be on repeat all summer.
Why You’ll Love This Peach Zucchini Bread
- Naturally moist: Thanks to zucchini and peaches, you don’t need any extra dairy or butter.
- Sweet but not too sweet: It’s balanced enough to enjoy as breakfast or dessert.
- Freezer-friendly: Make two, freeze one. Trust me, you’ll be glad you did.
The Backstory: How This Recipe Came to Life
This recipe actually started out as an experiment. I had a few peaches that were just about to go soft, and a zucchini that had been sitting in the fridge a little too long. I didn’t want to waste them—so I figured, why not combine them into a loaf?
Let’s just say: it was love at first bite. The peaches add a natural sweetness, while the zucchini keeps everything incredibly soft and tender. A little cinnamon, a splash of vanilla, and boom—you’ve got yourself the ultimate summer loaf.
How to Customize It
- Add nuts like walnuts or pecans for crunch.
- Toss in some ginger for a little zip.
- Use whole wheat flour for a more wholesome version.
- Make it vegan by using flax eggs instead of regular ones (it still bakes beautifully).
Peach Zucchini Bread
Ingredients
- 2 cups grated zucchini squeezed of excess water
- 1 cup chopped ripe peaches peeled if desired
- 1 ¾ cups all-purpose flour
- ½ cup brown sugar
- ¼ cup white sugar
- ½ cup vegetable oil or melted coconut oil
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease or line a loaf pan with parchment paper.
- Prep the zucchini: Grate and squeeze out excess moisture using a clean kitchen towel.
- Mix wet ingredients: In a large bowl, whisk together eggs, oil, vanilla, and both sugars until smooth.
- Add fruits & veggies: Fold in the grated zucchini and chopped peaches.
- Combine dry ingredients: In a separate bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- Mix it all: Gradually add dry ingredients to wet ingredients, mixing until just combined.
- Pour into loaf pan and spread evenly.
- Bake for 50–55 minutes or until a toothpick inserted into the center comes out clean.
- Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
- Slice, serve, and enjoy the flavor of summer!
Notes
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- For an even richer flavor, let the loaf rest overnight before slicing.
- Store in an airtight container at room temp for 2–3 days, or freeze slices for up to 3 months.
- Works great with gluten-free flour blends too!
