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Zucchini Peach Bread

Zucchini peach bread is a golden summer quick bread with sweet juicy peach pieces folded into the batter. Grated, squeezed-dry zucchini bakes into a tender crumb while the peaches soften and create fruity pockets throughout.
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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
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 cast iron skillet

Method
 

Prep and heat
  1. Preheat the oven to 350°F and grease a 9x5 loaf pan so the loaf releases cleanly after baking.
Mix dry ingredients
  1. Whisk all-purpose flour, baking soda, baking powder, salt, cinnamon, and nutmeg together in a bowl until evenly combined.
Mix wet ingredients
  1. Beat granulated sugar, eggs, vegetable oil, Greek yogurt, vanilla extract, and almond extract (if using) until smooth.
Add zucchini and peaches
  1. Stir in grated zucchini (squeezed dry) and diced fresh peaches until the fruit is evenly distributed.
Combine and fill pan
  1. Fold the dry ingredients into the wet mixture just until combined—because peaches release moisture, do not add extra liquid.
Top and bake
  1. Pour the batter into the greased loaf pan and sprinkle the cinnamon-sugar topping (granulated sugar mixed with cinnamon) over the surface.
Bake to doneness
  1. Bake at 350°F for 55–65 minutes, until a toothpick inserted in the center comes out clean with no wet batter clinging.
Cool before slicing
  1. Cool the loaf for 15 minutes before slicing so the crumb sets and holds the peach pieces inside.

Notes

Key pro tip: squeeze the grated zucchini very dry, since peaches and zucchini both release moisture and too-wet batter can lead to a gummy center. Store at room temperature in an airtight container for 2 days or refrigerate up to 4 days; freeze up to 2 months, well-wrapped. For a dairy-light option, swap Greek yogurt with a plain lactose-free yogurt if it’s available and behaves similarly.