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Zucchini Peach Bread

Zucchini peach bread bakes up a golden, tender loaf with sweet juicy peaches baked throughout. This summer quick bread uses grated zucchini squeezed dry so the crumb stays moist without extra liquid.
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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: 260
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
  • 0.33 cup vegetable oil
  • 0.25 cup Greek yogurt
  • 1 tsp vanilla extract
  • 0.25 tsp almond extract optional
Fruit and topping
  • 1 cup zucchini grated and squeezed dry
  • 1 cup fresh peaches peeled and diced small
  • 2 tbsp granulated sugar topping
  • 0.25 tsp cinnamon topping

Equipment

  • 1 sheet pan
  • 1 oven

Method
 

Prep the loaf pan and dry mix
  1. Preheat the oven to 350°F and grease a 9x5 loaf pan. Leave the pan ready so the batter can be poured right after mixing.
  2. Whisk together all-purpose flour, baking soda, baking powder, salt, cinnamon, and nutmeg in a bowl. Whisk until the spices are evenly distributed with no visible clumps.
Mix wet ingredients and fold in fruit
  1. Beat granulated sugar, eggs, vegetable oil, Greek yogurt, vanilla extract, and almond extract until smooth. Mix just until glossy and fully combined.
  2. Stir in grated zucchini and diced peaches. Ensure the zucchini is squeezed dry so the batter does not turn soupy.
  3. Fold the dry ingredients into the wet ingredients until just combined. Do not add extra liquid, since the peaches release moisture as they bake.
Bake and cool
  1. Pour the batter into the greased 9x5 loaf pan. Spread it evenly so the top bakes flat.
  2. Sprinkle the cinnamon-sugar topping (granulated sugar mixed with cinnamon) over the surface. Cover the top lightly and evenly.
  3. Bake for 55–65 minutes at 350°F until a toothpick comes out clean. If needed, rotate the pan halfway through for even browning.
  4. Cool the loaf for 15 minutes before slicing. Letting it rest helps the peach-studded crumb set without crumbling.

Notes

For best texture, squeeze the grated zucchini very well so you get moisture from the peaches without a wet batter. Store tightly wrapped at room temperature up to 2 days or refrigerated up to 5 days; freeze slices up to 2 months. For a lower-sugar option, reduce granulated sugar by about 1/4 cup and expect a slightly less sweet loaf (texture remains tender).