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The Best Gluten-Free Peach Zucchini Cake Recipe

by Elyse the Gluten-Free Foodee
Gluten-Free Peach Zucchini Cake

With our summer gardens and farms in full bloom here in Canada, we are reminded of the specialness of eating local, fresh produce at peak ripeness. You don’t even have to do anything to them. They are perfect just on their own, but when you can add them to recipes, they make a recipe go from good to great. Like today’s recipe for Gluten-Free Peach Zucchini Cake. This cake is great any time of year, but when peaches and zucchini are in season, it’s on another level. Plus, the more fruit and vegetables you can work into your diet the better, right?

This Gluten-Free Peach Zucchini Cake is also a good example of adapting a gluten recipe to gluten-free as it’s based on one made with gluten originally posted on food52.com. I’ve never had a gluten-free cake have this height and the crumb is light and tender. Overall, it’s a recipe you’ll make again and again anytime of year. Let’s get to baking.

Gluten-Free Peach Zucchini Cake

INGREDIENTS

  •  1 teaspoon ground cinnamon
  •  3 1/4 cups Bob’s Red Mill GlutenFree 1 to 1 Baking Flour
  • 1/2 teaspoon pumpkin pie spice 
  • 1 1/2 teaspoons salt
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 4 eggs, beaten
  • 2 cups granulated sugar
  • 1 cup vegetable oil
  • 2 tsp vanilla 
  • 1/2 cup 5% Light Cream 
  • 2 teaspoons lemon juice (divided)
  • 2 cups grated zucchini (unpeeled)
  • 1/4 cup melted butter
  • 3/4 cup firmly packed light brown sugar 
  • 2-3 large peaches, sliced (blanched and peeled)

HOW TO PREPARE THE PEACHES

  1. Put a pot of water on the stove to boil. 
  2. While the water boils, wash and dry your peaches. 
  3. Cut a small X in the bottom of each peach. 
  4. When the water boils put the peaches in and wait about 30 seconds. You should see the skin of the peach start to shrivel and come off the peach at the X. 
  5. Place the peaches in a strainer and run cold water on them or place in a bowl of cold water. 
  6. When cool enough to handle peel the skin from the peach and set aside in a dry bowl. 

DIRECTIONS

  1. Preheat oven to 350°F. 
  2. Grease the sides of a nonstick Bundt pan with butter and set aside. 
  3. Put flour, cinnamon, pumpkin pie spice, salt, baking powder, and baking soda in a large bowl and whisk together completely. 
  4. Combine eggs, 2 cups sugar, oil, ½ cup cream, vanilla, and 1 teaspoon lemon juice in another large bowl.
  5. Grate zucchini, put in cheese cloth or a clean dish towel and squeeze out excess water. 
  6. Add zucchini to the dry mix and mix well. 
  7. Add wet mixture to flour mixture and stir just until blended.
  8. Pour melted butter into the Bundt pan. Layer brown sugar evenly over butter. You may need to add a little extra sugar to get an even layer depending on your pan. 
  9. Cut peaches into segments. Toss the peach slices with remaining 1 teaspoon lemon juice and arrange over brown sugar. Pour the zucchini batter into the pan over the peaches gently. 
  10. Bake in 350°F oven for 55-65 minutes or until a toothpick inserted in the middle comes out clean..
  11. Loosen sides of the cake with a nylon spatula. Immediately place heatproof serving plate upside down over the pan; turn plate and pan over. Leave pan over the cake a few minutes so that all the gooey topping falls onto the cake.. Store cake loosely covered in the fridge after cutting. 
  12. Cake can be served with good quality vanilla ice cream or whipped cream. 

Gluten-Free Peach Zucchini Cake

Gluten-Free Peach Zucchini Cake

Print Recipe/Tips
Nutrition facts: 200 calories 20 grams fat

Ingredients

  • 1 teaspoon ground cinnamon
  • 3 1/4 cups Bob’s Red Mill GlutenFree 1 to 1 Baking Flour
  • 1/2 teaspoon pumpkin pie spice
  • 1 1/2 teaspoons salt
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 4 eggs, beaten
  • 2 cups granulated sugar
  • 1 cup vegetable oil
  • 2 tsp vanilla
  • 1/2 cup 5% Light Cream
  • 2 teaspoons lemon juice (divided)
  • 2 cups grated zucchini (unpeeled)
  • 1/4 cup melted butter
  • 3/4 cup firmly packed light brown sugar
  • 2-3 large peaches, sliced (blanched and peeled)

Instructions

HOW TO PREPARE THE PEACHES

  1. Put a pot of water on the stove to boil. 
  2. While the water boils, wash and dry your peaches.
  3. Cut a small X in the bottom of each peach. 
  4. When the water boils put the peaches in and wait about 30 seconds. You should see the skin of the peach start to shrivel and come off the peach at the X. 
  5. Place the peaches in a strainer and run cold water on them or place in a bowl of cold water. 
  6. When cool enough to handle peel the skin from the peach and set aside in a dry bowl. 

DIRECTIONS

  1. Preheat oven to 350°F. 
  2. Grease the sides of a nonstick Bundt pan with butter and set aside. 
  3. Put flour, cinnamon, pumpkin pie spice, salt, baking powder, and baking soda in a large bowl and whisk together completely. 
  4. Combine eggs, 2 cups sugar, oil, ½ cup cream, vanilla, and 1 teaspoon lemon juice in another large bowl.
  5. Grate zucchini, put in cheese cloth or a clean dish towel and squeeze out excess water. 
  6. Add zucchini to the dry mix and mix well. 
  7. Add wet mixture to flour mixture and stir just until blended.
  8. Pour melted butter into the Bundt pan. Layer brown sugar evenly over butter. You may need to add a little extra sugar to get an even layer depending on your pan. 
  9. Cut peaches into segments. Toss the peach slices with remaining 1 teaspoon lemon juice and arrange over brown sugar. Pour the zucchini batter into the pan over the peaches gently. 
  10. Bake in 350°F oven for 55-65 minutes or until a toothpick inserted in the middle comes out clean..
  11. Loosen sides of the cake with a nylon spatula. Immediately place heatproof serving plate upside down over the pan; turn plate and pan over. Leave pan over the cake a few minutes so that all the gooey topping falls onto the cake.. Store cake loosely covered in the fridge after cutting. 
  12. Cake can be served with good quality vanilla ice cream or whipped cream. 
Did You Try This Recipe or These Tips?
How did it go? Let us know in the comments. Tag us on Instagram at @Gluten_Free_Foodee..

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