This easy moist peach zucchini bread is a perfect way to use up extra zucchini and peaches! The peaches add a juicy pop of flavor with hints of cinnamon, vanilla and brown sugar. Enjoy a slice warm with melted butter- it doesn't get much better than that!
The best time of year is when all the seasonal fruits and veggies are in absolute abundance (to the point where you have no idea what to do with it all!) Summer is the time to hit up your local farmer's market for zucchini, peaches, and other amazing produce (or maybe you're lucky enough to grow it in your backyard!).
If you have an endless supply of zucchini, make this fun twist on your fave zucchini bread with juicy vibrant peaches! August is technically peach season, but I find they still abundant at grocery stores throughout the summer.
This peach zucchini bread is a great choice a delicious breakfast - or even dessert with a scoop of vanilla ice cream on top!
Check out Lemon & Dill Roasted Zucchini dip that is a great summer dip to use up more zucchinis!
Got a lot of extra peaches? Try out these delicious Peach Crisp Overnight Oats for another breakfast!
The obvious main ingredients in this peach zucchini bread are fresh zucchini and peaches. You only need 1 medium zucchini, grated (which is ~ 1 cup of zucchini). No need to blot or drain the zucchini- we want that juice to give our bread some moisture! Choose two medium sized juicy peaches. This is optional but I like to use one to decorate the top of the bread (in thin pretty slices) and the other is diced into small chunks inside the bread. Alternatively, you can dice both peaches to be mixed in.
For dry ingredients you will use all-purpose flour (you can also use whole wheat flour for a healthier version). I did not trial this recipe with gluten-free flour, but I'm sure you can use King Arthur's gluten-free 1:1 flour. This will be combined with cinnamon and nutmeg to bring out warm flavors in our peach zucchini bread.
To make our bread sweeter and with more flavor, we will use brown sugar, white sugar (granulated sugar), and vanilla extract. This peach zucchini bread is also oil-free and uses applesauce for more moisture and ground flaxseed to help it combine better. Use a plant-milk such as almond milk or soy milk as part of your wet ingredients.
Hint: If your brown sugar is hard and dry, I recommend softening it. Learn more about how to soften brown sugar so your peach zucchini bread comes out moist and delicious!
*If you don't have applesauce feel free to use oil such as canola or coconut oil.
Don't forget your rising agents! Baking powder and baking soda both help this bread rise with a fluffier texture instead of dense. Salt helps balance the sweet flavors.
- Large mixing bowl
- 9x5 inch loaf pan
- Parchment paper (or spray oil)
Step 1: Preheat the oven to 350 degrees F or 177 C. Line a standard loaf pan (9 x 5 inch) with parchment paper or spray with oil.
In a large bowl, add the applesauce, almond milk, ground flaxseeds, white sugar, brown sugar and vanilla. Whisk the wet mixture well until combined.
Step 2: Add grated zucchini to the bowl (No need to blot). Stir the zucchini into the wet ingredients.
Step 3: Add the flour to the wet ingredients. On top of the flour add the baking powder, baking soda, salt, cinnamon, and nutmeg. Gently combine flour and other ingredients together and don’t overmix (or it could become dense!)
Step 4: Fold in chopped peaches (make sure peaches are in small chunks so they get evenly dispersed). Pour into the prepared loaf pan. Smooth the top with the back of a spoon. Layer thin slices of peaches on top of the loaf (optional).
Step 5: Bake for 45-55 minutes, or until a toothpick inserted in the center comes out clean. For best results, let it cool in the pan for 1 hour to room temperature then transfer the loaf to cooling rack. Hint: The trick for neat slices is to let it cool completely.
Make Peach Zucchini Muffins:
To make this into zucchini peach muffins simply divide the mixture into a muffin tin with muffin liners. Fill each cup about ⅔ full. Bake in a 375 F pre-heated oven for 18-20 minutes (or until toothpick comes out of the center clean).
Make Mini Peach Zucchini Loaves:
You can make 2 mini loaves instead of one large loaf! Simply divide the mixture into prepared mini loaf pans and bake in a 350F preheated oven for approximately 25-30 minutes, or until a toothpick inserted into the center of a loaf comes out clean.
Allow the zucchini bread to cool completely before storing it. This helps prevent moisture buildup, which can lead to a soggy bread (we don't want that!).
Wrap the cooled zucchini bread tightly in plastic wrap or aluminum foil (make sure it's fully covered so it doesn't dry out). You can also place the zucchini bread in an airtight container.
Peach zucchini bread can sit on the counter for 3-4 days. If it's summertime and your kitchen is warm, consider keeping it in the fridge (can last up to a week).
Freeze your peach zucchini bread for up to 3 months by wrapping it tightly in aluminum foil multiple times. Let it defrost in the fridge for 24 hours before slicing.
Looking for another delicious breakfast? Try out these Creamy Cinnamon Roll Overnight Oats!
Yes, you can also try out raspberries, strawberries, diced apples or pears for another delicious flavor!
I highly recommend baking for a minimum of 45 minutes (up to 55 minutes). Make sure to insert the toothpick directly in the center to check to any wet batter. If you add the sliced peaches on top make sure to check right next to the peach (it is more likely be undercooked near these peaches).
Yes, just make sure they are fully defrosted and drained before adding to the mixture.
No need to peel your zucchini for zucchini bread. Just grate ~ 1 cup and don't blot (you want the extra moisture for your bread).
Try out these other delicious breakfasts with fresh fruit:
- Let the zucchini bread cool in the pan for 1 hour then transfer to the wire rack for the neat, clean slices!
- Peach zucchini bread spoils quickly if in a warm environment. If it's summer and your kitchen is warm, consider storing it in the fridge to last longer. Wrap it tightly with plastic wrap or aluminum foil.
- I have not recipe tested, but you can likely make this recipe gluten free using King Arthur's 1:1 gluten-free flour. You can also use wheat flour.
- I love to cut this bread into thick slices, toast for a few minutes then top with butter - It's heaven!
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Easy Peach Zucchini Bread
- ⅓ cup unsweetened applesauce
- ¼ cup almond milk unsweetened, plain
- 1 tablespoon ground flaxseeds
- ½ cup granulated sugar
- ¼ cup brown sugar
- 2 teaspoons pure vanilla extract
- 1 cup grated zucchini ~ 1 medium zucchini (don't blot)
- 1 ½ cups all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- 2 medium peaches 1 diced, 1 sliced thinly for on top
- Preheat the oven to 350 degrees F or 176 C. Line a standard loaf pan (9 x 5 inch) with parchment paper or spray with oil.
- In a large bowl, add the applesauce, almond milk, ground flaxseeds, white sugar, brown sugar and vanilla. Whisk well until combined.
- Add grated zucchini to the bowl (No need to blot). Stir the zucchini into the wet ingredients.
- Add the flour to the wet ingredients. On top of the flour add the baking powder, baking soda, salt, cinnamon, and nutmeg. Gently fold ingredients together and don’t overmix (or it could become dense!)
- Fold in diced peaches. Pour into the prepared pan. Smooth the top with the back of a spoon. Layer thin slices of peaches on top (optional). *Alternatively you can dice both peaches and add to your bread for extra peachy zucchini bread!*
- Bake for 45-55 minutes, or until a toothpick inserted in the center comes out clean.
- Let it cool in the pan for 1 hour then transfer the loaf to cooling rack.
- For neat slices, let it cool completely.