In the Kitchen: Peach Zucchini Cake

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??!!

11 thoughts on “In the Kitchen: Peach Zucchini Cake”

  1. Charnette Harvey

    Oh my going to have to try got the zucchini already shredded in the freezer and I like those heavy and dense cakes.

    1. I just have to ask – when you bake with your frozen zucchini do you do anything special to it prior to baking with it?
      Everyone tells me that when I defrost my frozen zucchini it will just be mush. But I did freeze some and haven’t had the courage to try to bake with it.

      Thanks for any help you can give me.

      p.s. I won’t use it in this receipe on Saturday because I want to see how the cake is suppose to look like. Then I might use it next time I bake it.

      1. I have not baked this cake with frozen zuchinni but I have made many cakes and breads with frozen. I grate it and freeze it in 2 cup and 4 cup bags because that is what most recipes call for. I let it thaw out on the counter. I squeeze out as much of the liquid as I can and use it. I don’t notice any real difference from fresh. Good Luck!

  2. Susan the Farm Quilter

    What cake with fruit isn’t dense?? Giggling and shaking my head on that one!! Looks like a lovely cake and your family is doing justice to it!

  3. Looks yummy! Again, what is wrong with just keeping your comments to yourself?! I do not understand people today. Manners are almost gone! Isn’t that the risk you take trying ANY recipe that you do not know already? I will definitely be trying it, and wouldn’t dare say a word if I didn’t like it. If you can’t say something nice, don’t say anything at all!

    Thanks Jo, for everything you put out for us-whether we like it or not!

  4. Most zucchini breads/cakes are dense in my opinion because there is a lot of moisture there. Good heavens! You can tell by looking at it that it is dense. I’m with Janine. So many entitled people with no manners. This cake looks delicious.

  5. What in the world is wrong with that reader? Entitled hardly covers it! I’d block her from receiving the blog if I were you. But you’re nicer than I am so there’s that…..

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