Peach zucchini bread
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Peach zucchini bread

This peach zucchini bread is a wonderful way to show off the last of summer's produce!
Prep Time20 mins
Cook Time45 mins
Total Time1 hr 5 mins
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