Peach zucchini bread

We got a ton of peaches and yellow zucchini in a recent CSA delivery. As usual, I wasn’t quite sure what to do with these. I finally decided to make a peach and zucchini bread so we had something good to eat for breakfast and as a snack.

Surprisingly, I could not taste the peaches in this bread. If you make this, I recommend cutting some of your peaches into chunks and folding them into the batter so you get a distinct peach flavor. I also should have baked it for a little bit longer because my bread was a bit soggy (you can combat this by squeezing all the liquid out of your shredded zucchini). The flavors of the spices came out nicely, as I could taste the ginger, cinnamon and cloves. They reminded me of a pumpkin spice bread or sweet potato bread.

All in all, this bread was just OK. I am glad I tried it, but I am not sure that I will be making it again. The next time I have zucchini, I’m definitely going to make these eggless Nutella stuffed chocolate chunk muffins. Those were a huge hit in my house, and it was a fantastic way to get Addie to eat her vegetables at home.


Peach zucchini bread
Print Recipe
5 from 1 vote

Peach zucchini bread

This peach zucchini bread is a wonderful way to show off the last of summer's produce!
Prep Time20 minutes
Cook Time45 minutes
Total Time1 hour 5 minutes
Course: Breakfast
Cuisine: American
Keyword: Bread, Breakfast
Servings: 12
Author: Eva Bakes


  • 1 and ¼ cup flour
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon nutmeg and or cloves
  • ¼ teaspoon ground ginger
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 eggs beaten
  • ½ to ¾ cup sugar
  • ½ cup pureed fresh peaches
  • 1 teaspoon vanilla extract
  • 2 cups zucchini grated (about 2 medium zucchini)


  • Preheat your oven to 350 degrees F.
  • Grease a standard 9"x5" loaf pan and set aside.
  • In a medium sized bowl, whisk together the flour, salt, cinnamon, nutmeg/cloves, ginger, baking powder and baking soda. Set aside.
  • In a large bowl, whisk together the eggs, sugar, peaches and vanilla. Gently fold in the dry ingredients until no streaks remain. Add the grated zucchini and mix until just combined (do not over mix).
  • Transfer the batter to your prepared loaf pan and bake in your preheated oven for 45 minutes or until a toothpick inserted in the center comes out clean.
  • Allow the bread to cool completely before slicing and serving


Bread should be stored in an airtight container and will keep for several days.
Source: Teacher by Day Chef by Night; originally adapted from Muffin Bites


  1. Joan White
    July 27, 2020 / 10:10 pm

    I used 3 cups of almond flour instead of the wheat. It turned out to be a little like a bread pudding. I also used erythritol instead of cane sugar and increased it a bit. Not bad.

    • evabakes
      July 28, 2020 / 6:29 am

      Thanks for sharing your substitutions with me, Joan!

      • Joan White
        July 24, 2022 / 10:36 am

        5 stars
        Eva, I made the bread again and modified it a bit more and it was perfect!
        I used one cup of almond flour and two cups of Bob’s Red Mill Paleo Baking Flour. I also added an extra teaspoon of baking powder to make it 2 instead of 1, and chopped the peach instead of purée. Lastly, I really squeezed the water from the zucchini.

        • evabakes
          July 24, 2022 / 12:03 pm

          That’s awesome, Joan! So glad you enjoyed the bread!

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