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You are here: Home / Archives / Zucchini Peach Coffee Cake

Zucchini Peach Coffee Cake

July 31, 2016 by Stephanie Brubaker 20 Comments

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Zucchini Peach Coffee Cake

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Zucchini Peach Coffee Cake
Serves 24
Prep time 15 minutes
Cook time 35 minutes
Total time 50 minutes
It may sound like a strange combination, but this Zucchini Peach Coffee Cake is amazing! Light, moist, cake with a crunchy brown sugar topping - so good!

Ingredients

  • 1 teaspoon cinnamon

Cake

  • 1 1/2 cup brown sugar
  • 1/2 cup oil
  • 1 egg
  • 3/4 cups milk
  • 1/2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla
  • 1/2 teaspoon salt
  • 2 1/2 cups all purpose flour
  • 1 1/2 cup chopped peaches
  • 1 1/2 cup grated zucchini (with the water squeezed out)

Topping

  • 1/3 cup brown sugar
  • 2 teaspoons cinnamon

Directions

Cake
Step 1
Preheat oven to 350
In a large bowl, add all cake ingredients except peaches and zucchini. Mix well. Stir in preaches and zucchini and pout batter into a greased 9x13" pan.
Topping
Step 2
In a small town mix together brown sugar and cinnamon. Sprinkle evenly over cake batter and bake 35-40 minutes or until tester comes out clean.

 

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Filed Under: Archives, Breakfast, Cake, Cinnamon, Ingredient, Peaches, Recipes, Zucchini Tagged With: coffee cake, peach cake recipe, peach coffee cake recipe, zucchini coffee cake recipe

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Comments

  1. Kimberly @ The Daring Gourmet says

    August 1, 2016 at 11:36 pm

    That looks soooo good and what a great combination!

    Reply
  2. Michelle De La Cerda says

    August 2, 2016 at 12:36 am

    I just finished off some banana zucchini bread, but peach! I love peach, this bread looks so so good!

    Reply
  3. Lora @savoringitaly says

    August 2, 2016 at 7:26 am

    Peaches are one of my absolutely favorite fruits! And zucchini added to this cake make it a lovely summer treat!!

    Reply
  4. Cathy Trochelman says

    August 2, 2016 at 10:53 am

    We love zucchini everything…..and with the peaches this looks SO good!

    Reply
  5. Aly ~ Cooking In Stilettos says

    August 2, 2016 at 3:21 pm

    This sounds so delicious and the summer produce in it – love!

    Reply
  6. Rose | The Clean Dish says

    August 2, 2016 at 8:09 pm

    This looks wonderful! I love zucchinis in baked goods so this looks like a winner!

    Reply
  7. franki says

    August 21, 2017 at 1:41 am

    Thanks! I had a big zucchini with a narrow neck so I stuffed the big part & shredded the neck for this, only came to 1c which meant I modified it a bit.
    I’m also a “opportunist ” baker & use whatever is on hand. In this case, maple yogurt (full fat) that I got free from a store promotion. Replaced all the oil, some of the milk & sugar with it.
    Any more moist & it t would be mush! But tasty, recommend removing from pan ASAP. I didn’t & bottom got a little soggy.

    I have 2 volunteer peach trees, cling fruit so I don’t enjoy canning them. Always looking for recipes.
    I used the smaller ones that tend to be less sweet & juicy for this. Right amount of sweetness for coffee cake, brown sugar enhances peach flavor. And I added my favorite spice, mace, to chopped peaches while I mixed the rest.

    Reply
  8. linda says

    August 29, 2018 at 1:56 pm

    why do you call it coffee cake when there is no coffee in it..make no sense..seen so many recipes like this when they say coffee cake with not coffee..gee add the coffee

    Reply
    • Stephanie Brubaker says

      September 10, 2018 at 10:44 am

      This type of cake is widely referred to as coffee cake because it is typically eaten along side a cup of coffee. It is not coffee flavored 🙂

      Reply
  9. Cheryl Leclerc says

    September 2, 2018 at 4:57 pm

    I just made this recipe with fresh palisade peaches and I can tell you that it is so great! If you haven’t tried yet, don’t wait!

    Reply
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