Peach Zucchini Coffee Cake
Updated: Feb 15, 2021
Because it's peach season, and we are over run with Zucchini still, why not combine the two? This coffee cake I made for breakfast a few days ago was a nice little experiment and turned out so well I thought I'd share.
1 1/2 C organic brown sugar
1/2 C pear sauce (we make this every year, but you can substitute applesauce)
1 goose egg (or chicken, or duck!)
3/4 C milk
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon organic homemade vanilla
1/2 teaspoon salt
2 1/2 C organic all purpose flour
3 fresh peaches chopped up (I left peeling on)
1 1/2 C fresh grated zucchini
Handful of walnuts or pecans (I personally like nuts in my fruit breads, but you can leave them out if you wish)
1/3 C organic brown sugar
2 teaspoons cinnamon
Preheat oven to 350. Mix all ingredients except peaches and zucchini. Once mixed fold in peaches and zucchini. Pour into pan of your choosing. I used a 9x13 glass baking pan. In a small bowl, mix together the brown sugar and cinnamon. Sprinkle evenly over batter and bake 35-45 minutes until middle is done.
The easiest icing you can ever make is take about half a cup of organic powdered sugar, mix in about 1/2 teaspoon to 1 teaspoon of milk, and stir it. Make sure it's not too runny. If it is, just add a little more powdered sugar until you get the consistency you'd like.
I have about 12 more large zucchini sitting on my kitchen counter to use today, so look for more recipes to follow. If you haven't already tried the chocolate zucchini bread in an earlier post, you really should. I made 6 more loaves of it this week and froze!