Peach Zucchini Bread

When Life gives you Zucchini, you make Zucchini Bread. And when you are lucky enough to get some Peaches from Life at the same time that Life gives you Zucchinis, you can make Peach Zucchini Bread!

All of the “fats” in this recipe come from the Peaches (or Bananas – or a mix of both). Since the fruits have all of the natural sugars, I even went ahead and reduced the amount of sugar in the recipe! AND – if you want to make this even more healthy, do like I did and replace your white flour with whole wheat flour.

I’ve now made this bread five times, in 4 different ways (loaf, mini-muffins, mini-loafs, and bunt cake) for dozens of people. I think I liked the way it turned out in the traditional loaf the best – but each was amazing. I have added diced peaches on top (in the mini-loafs) and that was adorable. Rich liked the mini-muffins best (which I thought were more dry because I baked them almost too long – but that is why he liked them the best). This recipe is totally forgiving and you can add or substitute as you like and feel free to bake longer if you like a drier bread – you seriously cannot mess up this recipe (ok, I take that back – you probably can mess it up, but its not easy to do)!

So if you are still lucky enough to be getting beautiful zucchini from your garden and wondering what to do with it all – this recipe is easy and healthy enough to be called breakfast (not that “pretending” to be healthy breads we often make). Get in the kitchen & you can be enjoying this bread within an hour or two! Happy End of Summer from my Kitchen to Yours!

HEALTHY Zucchini Bread

Peach Zucchini Bread
Prep time
Cook time
Total time
Serves: 12
  • 2 eggs, beaten
  • ½ to ¾ cup sugar
  • ½ cup pureed fresh peaches (bananas, etc)
  • 1 tsp vanilla extract
  • ½ tsp salt
  • 1 tsp ground cinnamon
  • ¼ tsp nutmeg and or cloves
  • ¼ tsp ground ginger
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1¼ cup flour (whole wheat)
  • 2 cup zucchini, grated (about 2 medium zucchini)
  1. Preheat oven to 350. Grease a 9×5-inch loaf pan (or your bunt pan, or your muffin tins)
  2. In a large bowl, blend together the eggs, sugar, pureed peach, vanilla, salt, cinnamon, nutmeg and ginger. Carefully add in your baking powder, baking soda, and flour (to avoid clumps - you might want to mix the dry in another bowl first). Stir the flour mixture into the wet mixture.
  3. Stir in the grated zucchini until just mixed. Pour the batter into the prepared loaf pan. Bake until the bread is golden and begins to pull away from the sides of the pan, about 45 minutes for a loaf, a little more for a bunt, about 30 minutes for mini loafs and about 15 - 20 for muffins, depending on their size)
  4. Cool in the pan on a rack for 10 minutes; then un-mold and allow to cool completely on the rack.
As Adapted from Muffin Bites

Optional: serve with Martha Stewart’s Orange Glaze – especially good on the Bunt Cake!

And I leave you with this, Today’s Question of the Day… How do you like your Breakfast Breads: loaf, muffins, cakes, other?