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Peach Zucchini Bread

Peach Zucchini Bread

A moist, lightly sweet quick bread made with fresh zucchini and ripe peaches. Perfect for summer mornings or afternoon snacking. Comfort food at its finest!
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 8 people
Course: Breakfast, Dessert, Snack
Cuisine: American, Vegetarian
Calories: 220
Ingredients Method Notes

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

Method
 

  1. Preheat your oven to 350°F (175°C). Lightly grease or line a loaf pan with parchment paper.
  2. Prep the zucchini: Grate and squeeze out excess moisture using a clean kitchen towel.
  3. Mix wet ingredients: In a large bowl, whisk together eggs, oil, vanilla, and both sugars until smooth.
  4. Add fruits & veggies: Fold in the grated zucchini and chopped peaches.
  5. Combine dry ingredients: In a separate bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
  6. Mix it all: Gradually add dry ingredients to wet ingredients, mixing until just combined.
  7. Pour into loaf pan and spread evenly.
  8. Bake for 50–55 minutes or until a toothpick inserted into the center comes out clean.
  9. Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
  10. Slice, serve, and enjoy the flavor of summer!

Notes

    • 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!