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Zucchini Peach Bread

Zucchini peach bread with a golden crumb packed with juicy diced peaches and tender squeezed-dry zucchini. This sweet summer loaf bakes up fragrant, with peach pieces melting into the crumb for a fruity swirl.
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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
  • 0.333 cup vegetable oil
  • 0.25 cup Greek yogurt
  • 1 tsp vanilla extract
  • 0.25 tsp almond extract optional
Fruit and vegetable
  • 1 cup zucchini, grated and squeezed dry
  • 1 cup fresh peaches, peeled and diced small
Topping
  • 2 tbsp granulated sugar
  • 0.25 tsp cinnamon

Equipment

  • 1 sheet pan

Method
 

Prep
  1. Preheat oven to 350°F and grease a 9x5 loaf pan.
  2. Whisk all-purpose flour, baking soda, baking powder, salt, cinnamon, and nutmeg together.
Mix the batter
  1. Beat granulated sugar, eggs, vegetable oil, Greek yogurt, vanilla extract, and almond extract until smooth.
  2. Stir in zucchini, grated and squeezed dry, and fresh peaches, peeled and diced small.
  3. Fold dry ingredients into wet until just combined so the peaches release moisture but you do not add extra liquid.
Bake and cool
  1. Pour batter into the greased pan and sprinkle the cinnamon-sugar topping over the surface.
  2. Bake 55–65 minutes until a toothpick comes out clean.
  3. Cool for 15 minutes before slicing to let the loaf set.

Notes

Pro tip: squeeze the grated zucchini very dry so the loaf sets with a tender, not gummy, crumb. Store tightly covered at room temperature up to 2 days or refrigerate up to 5 days; freeze slices up to 2 months. For a dairy-light swap, use plain nonfat Greek yogurt in the same amount to keep the batter thick and moist.