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- 1 ½ cups all-purpose flour - 1 teaspoon baking powder - 1 teaspoon baking soda - ½ teaspoon salt - 1 teaspoon ground cinnamon - ⅓ cup vegetable oil - 1 cup brown sugar, packed - 2 large eggs - 1 teaspoon vanilla extract - 1 cup grated zucchini (about 1 medium zucchini) - 1 cup diced fresh peaches (about 2 medium peaches) - ½ cup chopped walnuts - ½ cup rolled oats (for topping) - 2 tablespoons sugar (for topping) - 1 teaspoon cinnamon (for topping) These ingredients combine to create a lovely blend of flavors. The zucchini adds moisture and texture, while the peaches bring sweetness. You can easily adjust the recipe for your taste. For a nutty crunch, add chopped walnuts. If you want a sweet topping, mix the oats, sugar, and cinnamon. This combination gives the cake a nice crunch on top. For the full recipe, refer to the details provided earlier. The balance of these ingredients makes your coffee cake simple yet delicious. - Preheat your oven to 350°F (175°C). - Prepare a 9-inch round cake pan by greasing it or lining it with parchment paper. - In a medium bowl, mix together: - 1 ½ cups all-purpose flour - 1 teaspoon baking powder - 1 teaspoon baking soda - ½ teaspoon salt - 1 teaspoon ground cinnamon - In a large bowl, whisk together: - ⅓ cup vegetable oil - 1 cup brown sugar, packed - Add 2 large eggs, one at a time, mixing well after each. - Stir in 1 teaspoon vanilla extract until everything is smooth. - Gently add 1 cup grated zucchini and 1 cup diced fresh peaches to the wet mix. - Fold in the dry ingredients just until mixed. Avoid overmixing; it can make the cake dense. - If you like, gently mix in ½ cup chopped walnuts for extra crunch. - Pour the batter into your prepared cake pan, smoothing it evenly. - In a small bowl, mix together: - ½ cup rolled oats - 2 tablespoons sugar - 1 teaspoon cinnamon - Sprinkle this topping over the cake batter. - Bake for 35-40 minutes. Check doneness by inserting a toothpick. It should come out clean. - Let the cake cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely. For the full recipe, refer to the earlier section. To make the best zucchini peach coffee cake, avoid overmixing the batter. Overmixing can make the cake dense. Stir until just combined for a light and fluffy texture. Also, measure your ingredients correctly. Accurate measurements ensure the right balance of flavors and textures. For a beautiful presentation, slice your coffee cake and serve it on a colorful plate. Garnish with fresh peach slices around the cake. A light dusting of powdered sugar adds a nice touch. Pair your cake with a hot cup of coffee or tea for a delightful treat. You can adjust the sweetness of the cake to your liking. If you prefer a sweeter cake, add more brown sugar. You can also mix in other fruits like blueberries or raspberries for different flavors. This keeps the recipe fresh and exciting. {{image_4}} You can make this cake gluten-free with some easy swaps. Use almond flour or coconut flour instead of all-purpose flour. These flours will give you a different texture. Make sure to add a binding agent like xanthan gum. For sugar, use coconut sugar or maple syrup if you prefer. If you want to make this cake vegan, you can replace the eggs. Use 1/4 cup of unsweetened applesauce per egg. This keeps the cake moist and fluffy. For dairy-free options, replace the vegetable oil with coconut oil or use a plant-based butter. You can also use almond milk instead of any dairy. To elevate the taste, add spices or zest. A pinch of nutmeg or a splash of orange zest brings out great flavors. You can also swap in different nuts like pecans or almonds for a new crunch. These small changes make the cake a unique treat every time. After baking, let the Zucchini Peach Coffee Cake cool completely. Cover it with plastic wrap or store it in an airtight container. This helps keep it moist and fresh. I suggest keeping it in the refrigerator for the best taste. It stays good for about 3 to 4 days. If you want to save it for later, freezing is a great option. First, slice the cake into pieces. Wrap each piece tightly in plastic wrap, then place them in a freezer-safe bag. This way, you can enjoy a slice anytime. To reheat, thaw it in the fridge overnight. Then, warm it in the oven at 350°F for about 10 minutes. In the fridge, the cake stays fresh for about a week. If frozen, it can last for about 3 months. Look for signs of spoilage, such as a dry texture or off smell. If it feels crumbly or smells odd, it's best to toss it. Always trust your senses when it comes to food safety. Yes, you can make the cake ahead of time. I suggest baking it a day before you plan to serve it. Once it cools, wrap it tightly in plastic wrap. This keeps it moist and fresh. You can also freeze it if needed. Just make sure to let it thaw in the fridge overnight before serving. To check if the cake is done, insert a toothpick into the center. If it comes out clean, the cake is ready. It should also spring back lightly when touched. If the toothpick has wet batter, bake it a few more minutes and test again. If you don’t have zucchini, you can use shredded carrots or applesauce. Both add moisture and sweetness. Carrots will give a slight crunch, while applesauce will make the cake softer. Adjust the sugar down if using applesauce, as it’s naturally sweet. Yes, you can use canned peaches. Drain them well and chop them into small pieces. Canned peaches are softer, so they may change the cake's texture. You might want to reduce other liquids slightly to balance it out. This recipe makes about 8 to 10 servings. If you need more, you can double the ingredients. Make sure to use a larger pan for the extra batter. This way, everyone can enjoy a slice of this delightful cake! You just learned how to make a delicious zucchini and peach coffee cake. We covered ingredients, step-by-step instructions, and helpful tips. Experiment with variations like gluten-free or vegan options. Store your cake properly to keep it fresh. Remember, baking is fun and rewarding. Enjoy your tasty creation, and share it with others. You now have the tools to impress friends and family. Happy baking!

- Zucchini Peach Coffee Cake

Indulge in a slice of Zucchini Peach Coffee Cake that perfectly blends the flavors of fresh peaches and nutritious zucchini. This easy recipe combines simple ingredients for a moist, flavorful cake that’s perfect for breakfast or dessert. With just a few steps, you'll have a delicious treat ready to impress your guests. Click through to explore the recipe and bring a touch of summer to your table!
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Ingredients
  

1 ½ cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

½ teaspoon salt

1 teaspoon ground cinnamon

⅓ cup vegetable oil

1 cup brown sugar, packed

2 large eggs

1 teaspoon vanilla extract

1 cup grated zucchini (about 1 medium zucchini)

1 cup diced fresh peaches (about 2 medium peaches)

½ cup chopped walnuts (optional)

½ cup rolled oats (for topping)

2 tablespoons sugar (for topping)

1 teaspoon cinnamon (for topping)

Instructions
 

Preheat your oven to 350°F (175°C). Prepare a 9-inch round cake pan by greasing it with butter or oil, or line the bottom with parchment paper to facilitate easy removal of the cake later.

    In a medium bowl, combine the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon. Sift these dry ingredients together to ensure an even mix and to aerate the flour. Set this mixture aside.

      In a large mixing bowl, whisk the vegetable oil and packed brown sugar together until the mixture turns smooth and creamy. This will create a lovely base for your cake.

        Beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next. Follow this with the vanilla extract, mixing well until the liquid ingredients are cohesive.

          Carefully add the grated zucchini and diced peaches to the wet mixture. Stir gently to incorporate, allowing the fruits and veggies to distribute evenly.

            Gradually fold the dry ingredient mixture into the wet mixture. Stir just until combined—overmixing can lead to a dense cake! If desired, gently fold in the chopped walnuts to add a delightful crunch.

              Pour the batter into your prepared cake pan, using a spatula to spread it out evenly across the bottom.

                In a separate small bowl, combine the rolled oats, sugar, and cinnamon for the topping. Mix well, then sprinkle this mixture generously over the top of the cake batter.

                  Bake your cake in the preheated oven for 35-40 minutes. The cake is done when a toothpick inserted into the center comes out clean, with no wet batter attached.

                    Allow the cake to cool in the pan for about 10 minutes, then carefully transfer it to a wire rack to cool completely. This cooling step helps retain the cake’s moist texture.

                      Prep Time: 15 minutes | Total Time: 55 minutes | Servings: 8-10

                        - Presentation Tips: For a charming presentation, slice the coffee cake and serve it on a pastel-colored plate. Garnish with fresh peach slices arranged artistically around the cake, and finish with a light dusting of powdered sugar. This makes for a delightful pairing with your favorite hot cup of coffee or tea. Enjoy!