Peach Zucchini Bread
Peach and zucchini bread is soft, moist, and filled with warm spices, juicy peaches, and shredded zucchini for the perfect summer quick bread.
This peach zucchini bread can be made with fresh or canned peaches, so it’s easy to make year-round and freezes beautifully. Share now or save some for later!
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When summer time rolls around, peach and zucchini bread is the kind of recipe people get genuinely excited about.
But if you’ve never had zucchini in a baked good before, it sounds strange until you try it once and realize zucchini is the secret ingredient that makes quick breads incredibly soft and moist.
This peach and zucchini bread is packed with cozy cinnamon flavor, juicy peaches, and shredded zucchini that practically melts into the batter as it bakes.
The peaches add sweetness and little bites of fruit throughout the loaf while the zucchini gives extra moisture and keeps the bread tender (and you don’t even taste it).
This is a great recipe for using up that abundance of late summer produce (I’m looking at you, extra zucchini!) before it goes bad. Or if it’s not peach season, you can use canned peaches any time of year.
More Peach Recipes:
- Easy Peach Bread
- Best Recipes with Canned Peaches
- Peach Cobbler Dump Cake
- No-Peel Peach Jam
- Peach Bundt Cake from a Mix
- Peach Sour Cream Pound Cake
- Peach Muffins Made with Bisquick
How to Make Peach and Zucchini Bread
It’s really easy to make this quick bread.
Ingredients You’ll Need
- All-purpose flour
- Baking powder
- Baking soda
- Salt
- Ground cinnamon
- Ground nutmeg
- Sugar
- Vegetable oil
- Sour cream
- Eggs
- Vanilla extract
- Zucchini shreds
- Peaches
How to Make It:
Find the full printable recipe available below
Prepare the dry ingredients. First, you’ll whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
Combine the wet ingredients. Then, combine sugar and vegetable oil. Mix well on medium-low speed to combine.
Add sour cream and mix to combine. Then add eggs, one at a time, mixing well after each addition and scraping down the sides of the bowl as needed.
Add the peaches and zucchini. Then, you’ll add the vanilla extract, diced peaches, and shredded zucchini. Mix on low speed until incorporated.
Gradually add the flour mixture to the bowl, scraping down the sides of the bowl as needed. Mix just until the dry ingredients are evenly incorporated into the batter.
Bake the loaves. Then, you’ll divide the batter between the two prepared loaf pans. Bake in preheated oven for about 55-60 minutes, or until a toothpick inserted in the center of the loaf comes out clean. Remove from oven and let cool in the pans for about 10-15 minutes, then run a knife along the edges of the loaves and turn the loaves out onto a cooling rack to cool completely.
Notes and Adaptations:
- This recipe makes two loaves of quick bread.
- You can use canned peaches or fresh peaches, depending on what you have on hand. If using canned sliced peaches, drain them very well. I drain them in a sieve, then blot them well with paper towels to absorb excess liquid. Then you can dice the canned peaches into smaller pieces.
- I typically use a box grater for my zucchini, but you can also use a food processor with the shredding disc blade.
- Store loaves in a covered container at room temperature. I like to use this loaf keeper for easy storage.
- These loaves freeze well. Simply cool completely, then wrap well with plastic wrap and transfer to the freezer. Thaw at room temperature.
Recommended Equipment:
- Loaf keeper for storage
- Stand mixer or electric hand mixer
- Loaf pans
Peach Zucchini Bread
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1 1/2 cups sugar
- 2/3 cup vegetable oil
- 1/4 cup sour cream
- 3 eggs
- 1 teaspoon vanilla extract
- 1 cup zucchini shreds
- 15-oz can sliced peaches in juice, drained very well and diced (or about 1 1/4 cups fresh peeled and diced peaches)
Instructions
- Preheat oven to 350F and grease two 8×4" loaf pans. Set aside.
- In a medium mixing bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl with an electric hand mixer), combine sugar and vegetable oil. Mix well on medium-low speed to combine.
- Add sour cream and mix to combine. Then add eggs, one at a time, mixing well after each addition and scraping down the sides of the bowl as needed.
- Add vanilla extract, diced peaches, and shredded zucchini. Mix on low speed until incorporated.
- With the mixer on low speed, gradually add the flour mixture to the bowl, scraping down the sides of the bowl as needed. Mix just until the dry ingredients are evenly incorporated into the batter.
- Divide the batter between the two prepared loaf pans. Bake in preheated oven for about 55-60 minutes, or until a toothpick inserted in the center of the loaf comes out clean.
- Remove from oven and let cool in the pans for about 10-15 minutes, then run a knife along the edges of the loaves and turn the loaves out onto a cooling rack to cool completely.
Notes
- This recipe makes two loaves of quick bread.
- You can use canned peaches or fresh peaches, depending on what you have on hand. If using canned sliced peaches, drain them very well. I drain them in a sieve, then blot them well with paper towels to absorb excess liquid. Then you can dice the canned peaches into smaller pieces.
- Store loaves in a covered container at room temperature. I like to use this loaf keeper for easy storage.
- These loaves freeze well. Simply cool completely, then wrap well with plastic wrap and transfer to the freezer. Thaw at room temperature.
Nutrition
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