Peach Zucchini Bread with Pecans- Fresh and juicy chunks of peaches, and a brown sugar pecan topping make this zucchini bread so unique and comforting. Super moist and sweet, great for 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!
- vanilla extract
- brown sugar
- Greek yogurt
See recipe card for quantities.
Step One - 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 Kitchenaid mixer, like we do.
Sift together your dry ingredients, so that they are uniformly mixed with no lumps.
Step Two - Batter and Adding Chunks
Mix up your batter. You'll want to do the eggs, sugar, and vanilla first.
Stir in the chunky bits, carefully and slowly, so as not to break them up too much.
Step Three - Finishing Batter/Chopping Pecans
After adding the dry ingredients and achieving a smooth batter, put the yogurt in last.
You can use pecan pieces. We prefer to use halves. Chopping them ourselves allows us to get a more varied and rustic texture.
Step Four - Creating Pecan Topping
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!!
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.
Step Five - Baking
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.
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.
Step Six - Un-molding
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.
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.
Step Seven - Finish
Voila! The finished product reveals itself!
Enjoy! This is equally at home with a cup of coffee to start your day, or after dinner as a sweet treat.
Hint: Using peaches that are a little more on the firm side will contribute a bit more texture to the finished peach zucchini bread.
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.
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.
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.
Garden to Table
More Zucchini Recipes
Peach Zucchini Bread with Pecans
- 1 mixer hand held or stand mixer
- 1 Bundt pan
- 2 Mixing Bowls 1 if you are using a stand mixer with a bowl
- 1 Measuring Spoon Set
- 1 Measuring cup set
- 1 Cutting Board
- 1 Chef Knife
- 1 Rubber Spatula
- 1 drum sieve
- 1 small bowl for mixing the topping
- 1 small sauté pan for melting the butter with the pecans
- 1 Cooling rack
- 1 box grater or a grating attachment for your stand mixer
- 3 cups all purpose flour
- 3 each eggs
- 1 ⅓ cups brown sugar packed
- 1 cup granulated sugar
- 1 cup vegetable oil
- 3 cups zucchini shredded
- 1 cup pecans chopped
- 2 each peaches fresh, seeded, and large dice
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- ¼ teaspoon baking powder
- 1 teaspoon baking soda
- ½ cup plain Greek yogurt
- 4 tbsp. butter unsalted
- ½ teaspoon sea salt or kosher salt for the pecan topping
- 1 can pan release spray as needed
- 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
Pecan Brown Sugar Topping
- 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!