I’d had a few peaches sitting here and they’ve been starting to look a little less appetizing. I hate when that happens and even more I hate the waste. I put a couple in smoothies for the kiddos but then still had about three left that need inspiration. I decided to try my Blueberry Zucchini Cake recipe with a modification of chopped peaches instead of blueberries.
Here’s the recipe….
3 eggs lightly beaten
1 cup vegetable oil
3 teaspoons vanilla
2 cups sugar
2 cups of shredded and drained zucchini
3 cups flour
1 teaspoon baking powder
1/4 teaspoon baking soda
2 cups chopped peaches
Preheat the oven to 350. I love bundt cake pans so I opted for it.
Grate zucchini and drain. Set aside.
Mix together eggs, oil, vanilla and sugar. Fold in zucchini.
Slowly add in flour, baking powder and baking soda. Fold in the peaches.
Put batter in pan. I kept the bundt cake pan in for 50-55 minutes.
It came out looking like this….
Then I frosted it using this recipe….
4 ounces cream cheese
4 Tablespoons butter
2 teaspoons vanilla extract
Mix together and add powdered sugar until you get a good consistency for frosting.
Here’s how it looked after I cut it open to serve…..Oh my…YUM.
Kalissa, Craig and Carver were over and we had this for dessert. It was so good…We ate half of the cake!!
This is a dense more hearty cake. I had someone write to me after I posted the original recipe with blueberries and was a little ticked at me for not saying it was a dense cake. She didn’t like dense cake. So readers…this is dense, not a light and fluffy cake. That’s okay though…that’s the kind we like best!! The recipe is WELL worth trying…besides, this time of year, who doesn’t have a couple peaches that could use a little inspiration??!!