Peach jam zucchini bread is a moist, tender zucchini bread with tiny pockets of fruity peach jam throughout. Lightly spiced with cinnamon and ginger, this peach zucchini bread is perfect for breakfast, brunch, or a less sweet dessert.
Peach jam zucchini bead is the perfect summertime recipe for using up that zucchini harvest. It's filled with pockets of fruity jam, with extra swirled on top for good measure. Peach zucchini bread has a light, fruity flavor, with a hint of cinnamon and ginger.
Can you taste the zucchini in zucchini bread? Nope! Zucchini makes a great addition to quick bread recipes because it has a mild flavor and adds moisture and structure. It also adds nutrients like Vitamin A, Vitamin C, Vitamin B6, and antioxidants.
Serve peach zucchini bread for breakfast with some fresh fruit and tea, for brunch, as a light, less sweet dessert, or enjoy as a snack!
Ingredients and substitutions
- Zucchini - You'll need one cup of finely grated zucchini for this recipe. Do not drain or squeeze the liquid from your zucchini, this liquid adds moisture to your bread. Shredded zucchini should be lightly packed into your measuring cup. For this recipe, you'll need about 1 medium or 1.5 small zucchinis.
- Peach jam - I used peach jam, but any flavor of jam will work in this recipe. Strawberry jam, blackberry jam, or raspberry jam are great choices. Or, you could also use applesauce for a mild flavor (try my recipe for applesauce zucchini bread, it's very similar).
- Granulated sugar - Granulated sugar add sweetness and moisture to your zucchini bread. I don't recommend using brown sugar, as your bread will turn out too dark with the combination of jam (I tested this and all granulated sugar gave the best results).
- Vegetable oil - Adds moisture to your bread. Canola oil or light olive oil can work in a pinch.
- Eggs - Add moisture and structure to your bread.
- Vanilla extract - Adds depth of flavor to your bread.
- All-purpose flour - Adds structure to your bread. I have not tested this recipe with other types of flours, so I don't suggest making any substitutions. Baking is an exact science, and altering main ingredients can change the density and texture of your bread. Instead, search for a recipe that includes the flour you'd like to use.
- Leavening agents - This recipe uses both baking soda and baking powder. They cannot be substituted for one another - you'll need both to get the proper amount of lift.
- Spices - Cinnamon, ginger, and salt add depth of flavor to your bread. Salt enhances the flavor of your bread without making it "salty". Cinnamon and ginger can be substituted with a spice blend like pumpkin pie spice or apple pie spice for a fun seasonal twist.
Flavor of jam
As I said above, you're welcome to try any flavor of jam, preserves or fruit spread in this recipe. Here are a few ideas to get you started:
- Strawberry jam
- Blackberry jam
- Apple butter
- Orange marmalade
- Apricot preserves
- Raspberry jam
Sometimes, preserves contain large chunks of fruit. Keep in mind that large pieces of fruit can create holes in your bread or sink to the bottom and fall out after releasing your bread from the pan. To prevent this, slice up large pieces into small chunks before stirring into the batter.
How much zucchini do I need?
For this recipe, you need 1 cup, or 135 grams, of finely shredded zucchini. This equals about 1 medium zucchini (about 8 to 9 inches in length) or 1.5 to 2 small zucchinis (about 6 inches or smaller in length). I highly recommend measuring with a scale for an accurate quantity.
Should I squeeze the liquid out of my zucchini?
No! Do not squeeze or drain the liquid from your shredded zucchini. Shred the zucchini, place it into a measuring cup, then add the zucchini (and any liquids in the measuring cup) to your batter.
This liquid adds moisture to your bread, and the recipe is written to include this liquid.
How to store zucchini bread
For detailed information on storing zucchini bread, check out my full post: How to store zucchini bread
Room temperature - Zucchini bread can be stored in a tightly sealed container at room temperature for 3 to 4 days.
Refrigerator - If your bread is extremely moist/wet, you may want to store your zucchini bread in the refrigerator instead. Zucchini bread will keep in the refrigerator for up to a week in a tightly sealed container.
Freezer - Zucchini bread can be carefully wrapped in plastic wrap/foil (either the entire loaf or single slices), then stored in a freezer safe bag or container in the freezer for up to 6 months. Set out on the counter top for 1 to 3 hours to thaw to room temperature.
Peach Jam Zucchini Bread
- 1 cup (135 g) finely grated zucchini, do not drain liquid out
- ¾ cup (255 g) peach jam/preserves, divided
- ½ cup (100 g) granulated sugar
- ½ cup (100 g) vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ¾ cups (210 g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- ¼ teaspoon ground ginger
- ½ teaspoon salt
- Preheat oven to 350 degrees Fahrenheit. Lightly grease one 9x5 loaf pan (or line with parchment paper) and set aside.
- In a large bowl, add finely grated zucchini (do not drain/squeeze any liquid out!), ½ cup of peach jam (reserving remainder for a later step), granulated sugar, oil, eggs, and vanilla extract. Stir until evenly combined.
- In a separate bowl, whisk together dry ingredients: flour, baking powder, baking soda, cinnamon, ginger, and salt. Add to wet ingredients and stir until just combined.
- Pour into prepared loaf pan. Spoon reserved peach jam across the top of your bread and swirl with a knife. Bake for about 50 to 55 minutes, OR until a toothpick inserted into the center comes out clean/with dry crumbs, or bread reaches 200 to 205 degrees Fahrenheit in the center (baking times will vary based on your oven and type of pan used).
- Allow bread to cool completely on the counter before removing from pan and slicing.
- Leftover zucchini bread will keep in a tightly sealed container at room temperature for 3 to 4 days, or in the refrigerator for up to 7 days. If your bread is very moist/wet, I recommend refrigerating.
- Zucchini bread can be frozen for up to 6 months. Tightly wrap in plastic wrap/foil and store in a freezer safe bag or container. Thaw on the counter top for 1 to 3 hours.
- There's no need to peel the skin off your zucchini, and no need to drain any liquid from your shredded zucchini. The recipe is written to include this liquid.
- Recipe can be made with any flavor of jam, like strawberry, blackberry, or raspberry.