Peach Zucchini Bread with Pecans- Fresh and juicy chunks of peaches, and a brown sugar pecan topping make this peach zucchini bread so unique and comforting. With the juicy flavor of fresh fruit, it's great for a delicious breakfast or dessert!
With the additional zing and acidity that the Greek yogurt provides to this peach zucchini bread, it doesn't last long in our house!
It always seems in the late summer that we have an endless supply of zucchini. We're of course always on the look out for unique recipe ideas, and it occurred to us that it's also peach season right at that time of year! Ripe peaches have just the right amount of sweetness, so this great recipe naturally became the right choice
Next time that you're looking for a new favorite way to cook shredded zucchini, check out our recipes for zucchini brownies, and zucchini fritters. Maybe you're searching out peach recipes? Besides this delicious peach bread recipe, our peach cobbler is a great way to make the most out of one of the tastiest of seasonal fruits.
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What You're Going to Need!
- zucchini - for best results, shred this up last minute to avoid excess moisture leeching out.
- sugar - granulated white sugar.
- vanilla extract - we prefer natural, alcohol free extract, like this one available at the French Kitchen.
- brown sugar - this is what really helps to achieve the scrumptious sticky peach pecan topping.
- eggs - this recipe is based on using large eggs.
- salt - kosher salt is our go to, because of it's purity.
- butter - unsalted.
- pecans - to add some texture to this delicious quick bread.
- juicy peaches - for the sweetness, acidity, and extra moisture.
- Greek yogurt - using this instead of sour cream gives an extra lift from the active culture.
See recipe card for quantities.
Recipe
The Best Peach Zucchini Bread Recipe with Pecans
Ingredients
Equipment
Method
- pre-heat your oven to 350℉
- using pan release spray coat your Bundt pan well
- carefully remove the pit from the peaches, and dice them into medium sized pieces
- chop your pecan halves into smaller pieces ( about half to a quarter of the original size )
- place the eggs in the bowl of your stand mixer or a mixing bowl
- add 1cup of the brown sugar and granulated sugar, and mix on medium speed until lighter in color and a bit fluffy
- add the oil, teaspoon of salt, and the vanilla extract to the egg mixture and mix on medium speed until incorporated
- add the zucchini, half the pecans, and peaches to the mixture. mix on low speed for a minute to incorporate the ingredients. this helps release some of the moisture from the zucchini and the flavor from the peaches
- place the drum sieve over a mixing bowl and place the flour, baking soda, baking powder, and cinnamon into the sieve, using a spoon or a dough scraper sift the dry ingredients through the sieve evenly mixing them together
- place about ½ of the dry ingredient mixture into the egg and sugar mixture, and mix on low speed at first, then medium to high speed until incorporated
- then add about ½ of the yogurt and mix on medium speed until blended, repeat the process ending with the yogurt
- place ⅓ cup brown sugar and ½ teaspoon of sea salt into a small bowl
- place the butter and the rest of the pecans into a small sauté pan
- melt the butter and pour the mixture into the bowl with the brown sugar and sea salt, mix to combine
- place the mixture into the Bundt pan and spread evenly
- pour the batter into the prepared Bundt pan leaving about ¾ of an inch from the top of the pan ( if there is extra batter you could bake it in a small pan at the same time as the large pan, just test it for doneness about half way through the baking time using a toothpick inserted into the center, it should come out clean if it's done)
- bake for 56 minutes at 350℉
- remove from oven and let stand for about 5 minutes
- place a plate on top of the pan
- using towels being careful not to burn yourself, in one swift motion, flip it over
- try to remove the pan carefully, making sure not to break the finished zucchini bread, if it doesn't release, give it a minute and try again jiggling it gently!
- serve the bread (cake) warm with ice cream or wrap it tightly when completely cooled and store it in the refrigerator for up to a week Enjoy!
Nutrition
Tried this recipe?
Let us know how it was!How to Make Peach Pecan Zucchini Bread
Shredding and Sifting
- Shred your zucchini with whatever tool you have or prefer. Low tech like a box grater is fine, or you can use the attachment for your Kitchen aid mixer, like we do.
2. Sift together your dry ingredients into a large bowl, so that they are uniformly mixed with no lumps.
Making the Batter and Adding Chunks
3. Mix up your batter. You'll want to do the wet ingredients first, the eggs, sugar, and vanilla.
4. Stir in the chunky bits, carefully and slowly, so as not to break them up too much.
Finishing the Batter & Chopping Pecans
5. After adding the dry ingredients and achieving a smooth batter, put the yogurt in last.
6. You can use pecan pieces. We prefer to use halves. Chopping them ourselves allows us to get a more varied and rustic texture.
Creating Pecan Topping
7. Melt the butter with pecans in the pan. This makes the oils in the pecans warm and really brings out their flavor. OMG, this part smells so incredible!!
8. After spraying the pan with non-stick, combine the butter, pecans and brown sugar, and line the bottom of the pan with this mixture. This will melt down to form the praline topping.
Baking the Zucchini Bread
9. Pour the batter into the pan. Notice that it's filled about ¾ of an inch from the top. Make sure that there is room for it to expand in the oven, or you'll have a big mess to deal with. If you end up with excess, just bake it in a smaller separate pan.
10. The finished cake should be a lovely bronze color and risen just a little above the rim, as it will settle a bit when cooled.
Un-molding the Zucchini Bread
11. Place a plate over the top after allowing it to cool briefly. You will then want to grip the plate and pan together on both sides protecting your hands with dry towels. In one swift movement, flip the whole assembly over.
12. Apply gentle force, testing whether the bread is releasing form the pan by lifting. If you can feel it sticking, allow it to cool for a while longer and try again. Be patient, it will come away from the pan eventually.
Chef Tip
When performing the arguably stressful flip and release from the pan, temperature is very important. You don't want to do this when it is molten hot, as it will have a tendency to fall apart. You also shouldn't wait until it is completely cooled, because then the sugar will harden and stick to the pan. Think like Goldilocks here and get it when it's just right. A little warm, and it will come away perfectly.
Variations
Here's a few different ways you can do this zucchini bread:
- Plain - This will work just as well without the peaches or the praline topping.
- Different nuts - pistachios, almonds, cashews, whatever is your favorite.
- Chocolate - white, dark, or milk chocolate chunks or chips would be a welcome ingredient here.
Storage & Helpful Hints
Many cakes will sit just fine at room temperature, but because of the zucchini and peaches in this, you will want to put it in the fridge once cooled. It will stay fresh there for up to a full week.
Using peaches that are a little more on the firm side will contribute a bit more texture to the finished peach zucchini bread.
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Jason says
great original take on a classic