Peach Zucchini Muffins are the perfect summer treat to make when your zucchini plants are producing like crazy!
This giant zucchini surprised me when I went out to my garden the other morning.
It never fails to amaze me how fast zucchini grows, and also how well it hides! Either you see a zucchini on the vine and think, “That one is almost ready, I’ll give it one more day” …and then BAM, the next day it’s the size of Texas!
Or, you reach in to pick that just-right zucchini that you can easily see, and discover a hidden monster hiding right next to it that you had no idea was there! 🥒 😵
If you’ve grown zucchini in your garden, you know what I’m talking about, right? Zucchini is sneaky.
Peaches & Zucchini
So this week, not only did I have this whopper of a zucchini, but we still had peaches coming out of our ears from our 25-pound peach haul.
That’s when it occurred to me that peaches and zucchini, in a MUFFIN, would be an excellent combination.
How to Make Peach Zucchini Muffins
My sister and I divided up all my mom’s original recipe cards, and this zucchini bread recipe is one that I ended up with.
Old-fashioned “mom” recipes are the best, so I knew I wanted to begin with her recipe, and just adjust it for the addition of the peaches.
This zucchini was so massive, that I only needed half of it for this recipe.
I used a box grater to shred it up. Leave the skin on (make sure you’ve washed it well ahead of time), because that’s what gives your muffins/bread those lovely little dark green specks.
A Gift from my Mom
It was kind of nostalgic to be using my mom’s recipe, and it made me think about these measuring cups and spoons that she gave me as a Christmas gift years ago. Back when I was young and dumb.
I can’t even recall how long ago, but I was probably in my late 20s maybe. I remember opening them, and wondering why she had gotten them for me because I already had some.
Of course, these were much nicer than what I had. My others were cheap plastic, probably from Walmart, and the ones she gave me were heavy-duty stainless steel, meant to last a lifetime.
My young and naive mind didn’t grasp it at the time, but now, I can fully appreciate the fact that they were meant to last a lifetime is exactly why she gave them to me.
Twenty-something years later, I am still using those same cups and spoons.
Every single time I use them, on a nearly daily basis, I think about her, and the thousands of meals she cooked for her family over the years.
Her gift has assisted me in nourishing my own family, as it’s grown and changed over the years, and a little bit of her is still playing a role in that.
I get it now, Mom. Thank you. ❤️
Back to Making Some Muffins…
Okay, wiping away the tears and getting back on track with the Peach Zucchini Muffins…
Mix the eggs, oil, sugar, and vanilla well with your mixer. Then slowly add your dry ingredients in increments, mixing well.
Once your batter is well-combined, gently fold in the grated zucchini, diced peaches, and chopped nuts. I used pecans, but walnuts would be equally as good. Or, you can leave them out entirely if you choose.
My mom’s original recipe was for two loaves, but I wanted muffins and this recipe perfectly filled 24 muffin cups. You can decide if you want loaves or muffins.
The Crumb Topping
The crumb topping on this is two-thumbs-up delicious 👍🏻👍🏻. It gives these muffins (or loaves) a slightly crisp and chewy top. Oh, my word.
The secret to success is baking the muffins for about 15 minutes before you put the crumb topping on. This prevents it from all sinking to the bottom. Which would be sad.
When the muffins are partially baked, simply take them out of the oven, add the topping, and place them back in to finish baking.
Yes, it’s one extra step, but you won’t be sorry. It’s worth it for muffin magic, right?
The muffins (or loaves) are done when a toothpick inserted in the center comes out clean. Be careful not to overbake, because nobody wants a dry muffin.
Peach Zucchini Muffins warm from the oven…
Some for Now, Some for Later
I left several out to enjoy over the next few days. They will keep well for several days in an airtight container.
I always store our fresh-baked goodies in this antique cake stand. I like it because it makes for a beautiful display on my kitchen counter, as opposed to a Tupperware container or Ziploc bag. Plus, it keeps our bakery items fresh and visible, instead of allowing them to get pushed to the back of the cabinet or pantry and forgotten about.
Since this batch makes 24 muffins or 2 large loaves, it was way more than we could enjoy right away.
Fortunately, this recipe freezes really well. I placed several muffins in two freezer Ziploc bags, marked and dated them, and placed them in the freezer.
Now we can easily pop one out, microwave it for a few seconds, and it is as good as the day it came out of the oven.
I like to keep my husband stocked with a sweet treat to take to work and enjoy on his morning coffee break, so having some backups in the freezer works out perfectly.
These muffins are so moist, because of the juiciness of the fresh peaches and garden zucchini, which both have a high water content.
Can you see the little green specks of zucchini? And the chunks of fresh Georgia peaches? And the pecans? And the oats on top? People, I’m telling you, this combination is out-of-this-world good.
Of course, that’s because it started with my mom’s old-fashioned zucchini recipe, which can’t be beaten. Either way you choose to make this–with or without the peaches– you will not be disappointed.
It’s a proven fact: recipes made with love from our mamas will never let us down.
Peach Zucchini Muffins
- 3 cups flour
- 1 tsp salt
- 1 tsp baking soda
- 1 tsp baking powder
- 2 tsp cinnamon
- 3 large eggs
- 1 cup vegetable oil
- 2¼ cups sugar
- 3 tsp vanilla
- 1 cup zucchini grated
- 1 cup fresh peaches peeled and diced
- 1 cup nuts (walnuts or pecans) optional
For the crumb topping:
- ½ cup old-fashioned oats
- ½ cup brown sugar
- ¼ cup flour
- ¼ tsp cinnamon
- ¼ cup butter melted
- This recipe makes 2 loaves or 24 muffins.Grease and flour 2 loaf pans OR 24 muffin tins (or use paper baking liners)
- In a large mixing bowl, combine flour, salt, baking soda, baking powder and cinnamon.
- In another bowl, or bowl of your stand mixer, beat together eggs, oil, vanilla and sugar.
- Slowly add dry ingredients to wet ingredients, mixing well.
- Fold in zucchini, peaches, and nuts, if using.
- Fill loaf pans or muffin tins.
- Bake for 15 minutes in a pre-heated 350° oven.
- While baking, mix together the ingredients for the crumb topping.
- Remove muffins or loaves from the oven after 15 minutes and add the crumb topping. This prevents it from sinking, so it stays on the top.
- Place loaves or muffins back into the oven, and continue baking for another 25-30 minutes, or until toothpick in center comes out clean. Be careful not to over bake.
- Cool at least 20 minutes before removing from pan. Delicious served warm, or at room temp.
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More recipes you might like:
I got mine at an antique store in Kansas City, but this one is very similar.
This is the vanilla I always use when baking.
I have this high-quality muffin tin, and I love how it bakes evenly and cleans up easily.
Similar to the ones my mom got for me years ago.
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