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Peach zucchini loaf on a white platter, partially sliced, showing the moist interior of the bread dotted with zucchini pieces and diced peaches.

Peach Zucchini Bread

Chrysti Benner
An easy quick bread made with shredded zucchini and either canned or fresh peaches, this tender loaf is the perfect balance of sweetness with a hint of warm spice.
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Prep Time 15 minutes
Cook Time 55 minutes
Course Bread, Breakfast, Dessert, Snack
Cuisine American
Servings 20 Servings
Calories 344 kcal

Equipment

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 8x4" 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

Serving: 1SliceCalories: 344kcalCarbohydrates: 63gProtein: 6gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 26mgSodium: 246mgPotassium: 446mgFiber: 6gSugar: 43gVitamin A: 1123IUVitamin C: 14mgCalcium: 37mgIron: 2mg
Keyword peach bread with zucchini, peach zucchini bread, zucchini bread with canned peaches, zucchini bread with fresh peaches, zucchini peach bread
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