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.
Prep Time15 minutesmins
Cook Time50 minutesmins
Total Time1 hourhr5 minutesmins
Servings: 10slices
Calories: 302kcal
Ingredients
1cup(135g)finely grated zucchini, do not drain liquid out
¾cup(255g)peach jam/preserves, divided
½cup(100g)granulated sugar
½cup(100g)vegetable oil
2large eggs
1teaspoonvanilla extract
1 ¾cups(210g)all-purpose flour
1teaspoonbaking powder
½teaspoonbaking soda
1teaspooncinnamon
¼teaspoonground ginger
½teaspoonsalt
Instructions
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.