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Zucchini Peach Bread

Zucchini peach bread with a golden, tender crumb studded with juicy peach pieces. This summer quick bread is baked in a loaf pan for a fragrant fruity swirl as the fruit softens into the batter.
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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: 320
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, leaving no dry spots along the corners so the loaf releases cleanly.
Mix the dry ingredients
  1. Whisk all-purpose flour, baking soda, baking powder, salt, cinnamon, and nutmeg together until evenly speckled with spices.
Mix the wet ingredients
  1. Beat granulated sugar, eggs, vegetable oil, Greek yogurt, vanilla extract, and almond extract until smooth and glossy.
Fold in zucchini and peaches
  1. Stir in grated squeezed zucchini and diced peaches until the batter looks evenly distributed, with fruit suspended throughout.
Combine without adding extra liquid
  1. Fold dry ingredients into the wet until just combined, then stop as soon as no dry flour remains because the peaches will release moisture.
Bake with topping
  1. Pour the batter into the pan, sprinkle the cinnamon sugar topping over the surface, and bake for 55–65 minutes until a toothpick comes out clean.
Cool and slice
  1. Cool the loaf for 15 minutes before slicing so the center sets and the peach pieces stay tender without crumbling.

Notes

Key pro tip: squeeze the grated zucchini very dry—this prevents the loaf from turning gummy and helps the peach juices bake into the crumb. Store tightly wrapped at room temperature for up to 2 days or refrigerate up to 4 days; freeze up to 2 months (slice after fully cooling, then wrap). For a lower-sugar option, replace the granulated sugar 1:1 with a baking-style sweetener; the texture stays close with the same mixing steps.