Ingredients
Equipment
Method
Batter
- pre-heat your oven to 350℉
- using pan release spray coat your Bundt pan well
- carefully remove the pit from the peaches, and dice them into medium sized pieces
- chop your pecan halves into smaller pieces ( about half to a quarter of the original size )
- place the eggs in the bowl of your stand mixer or a mixing bowl
- add 1cup of the brown sugar and granulated sugar, and mix on medium speed until lighter in color and a bit fluffy
- add the oil, teaspoon of salt, and the vanilla extract to the egg mixture and mix on medium speed until incorporated
- add the zucchini, half the pecans, and peaches to the mixture. mix on low speed for a minute to incorporate the ingredients. this helps release some of the moisture from the zucchini and the flavor from the peaches
- place the drum sieve over a mixing bowl and place the flour, baking soda, baking powder, and cinnamon into the sieve, using a spoon or a dough scraper sift the dry ingredients through the sieve evenly mixing them together
- place about ½ of the dry ingredient mixture into the egg and sugar mixture, and mix on low speed at first, then medium to high speed until incorporated
- then add about ½ of the yogurt and mix on medium speed until blended, repeat the process ending with the yogurt
Pecan Brown Sugar Topping
- place ⅓ cup brown sugar and ½ teaspoon of sea salt into a small bowl
- place the butter and the rest of the pecans into a small sauté pan
- melt the butter and pour the mixture into the bowl with the brown sugar and sea salt, mix to combine
- place the mixture into the Bundt pan and spread evenly
Baking
- pour the batter into the prepared Bundt pan leaving about ¾ of an inch from the top of the pan ( if there is extra batter you could bake it in a small pan at the same time as the large pan, just test it for doneness about half way through the baking time using a toothpick inserted into the center, it should come out clean if it's done)
- bake for 56 minutes at 350℉
- remove from oven and let stand for about 5 minutes
- place a plate on top of the pan
- using towels being careful not to burn yourself, in one swift motion, flip it over
- try to remove the pan carefully, making sure not to break the finished zucchini bread, if it doesn't release, give it a minute and try again jiggling it gently!
- serve the bread (cake) warm with ice cream or wrap it tightly when completely cooled and store it in the refrigerator for up to a week Enjoy!