Description
This moist, flavorful Peach Zucchini Bread blends sweet summer peaches and fresh zucchini into an easy one-bowl recipe. It’s the ultimate fuss-free loaf—perfect for breakfast, snacking, or dessert. Fresh or canned fruit? Both work beautifully in this irresistible quick bread.
Ingredients
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2 large eggs
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½ cup vegetable oil (or melted coconut oil)
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¾ cup granulated sugar (or ½ cup honey)
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1 tsp vanilla extract
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1 cup grated zucchini (do not peel)
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¾ cup chopped fresh or canned peaches (drained)
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1¾ cups all-purpose flour
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1 tsp cinnamon
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¼ tsp nutmeg
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½ tsp baking soda
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½ tsp baking powder
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¼ tsp salt
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Optional: ¼ cup chopped walnuts or pecans, 2 tbsp shredded coconut
Instructions
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Preheat oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan with parchment.
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In a large bowl, whisk together eggs, sugar, oil, and vanilla.
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Fold in the grated zucchini and chopped peaches.
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In a separate bowl, mix flour, cinnamon, nutmeg, baking soda, baking powder, and salt.
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Gradually add dry ingredients to the wet mixture. Stir just until combined.
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Optional: Fold in nuts or coconut.
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Pour batter into prepared loaf pan and smooth the top.
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Bake for 55–65 minutes, or until a toothpick inserted comes out clean.
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Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
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Slice and enjoy!
Notes
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Use peaches packed in juice—not syrup—for the best flavor and texture.
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Lightly squeeze excess water from zucchini to avoid soggy bread.
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Add a tablespoon of Greek yogurt or applesauce for even more moisture.
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Bread freezes well for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Quick Bread, Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8 of loaf)
- Calories: 215 kcal
- Sugar: 13 g
- Sodium: 140 mg
- Fat: 9 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 35 mg