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Gluten-Free Peach Zucchini Cake

by Elyse V

Baking is something I’ve always enjoyed but it became more challenging when I had to go gluten-free five years ago. Over time, I’ve figured some things out. Through trial and error, I’ve learned how to adapt any recipe to make it gluten-free. Today’s recipe for Gluten-Free Peach Zucchini Cake is a good example as it is adapted from one originally posted on food52.com

This time of year peaches are in season and I bought some amazing ones at my local farmer’s market. Also, I still have zucchini from my own organic garden. So, I was thinking about combining these two ingredients into one amazing dessert. Let’s get down to baking. 



  •   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 teaspoon 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)


  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. 


  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. 

This gluten-free peach zucchini cake was mouth-watering to both look at and eat. I’ve never had a gluten-free cake have this height. The crumb was light and tender. Overall it is a cake I’m going to make again and again. Do you have any fabulous recipes – gluten-free or not – to share? If so drop us a comment.

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