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Zucchini Carrot Coffee Cake

September 2, 2017 by Heather Carter 2 Comments

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Our Zucchini Carrot Coffee Cake is a cross between zucchini bread and carrot cake! It has a touch of cinnamon and vanilla, is perfectly sweetened and wonderful for breakfast, brunch or dessert. This cake is healthy enough for breakfast because it’s loaded with 4 cups of veggies and 1 cup of soft raisins. Then the crunchy, oaty, cinnamon crumble topping and sticky glaze makes it insanely tasty!

zucchini-carrot-coffee-cake

I always think of zucchini and carrots when fall comes around, and the cinnamon and vanilla will definitely make your kitchen smell like fall!

zucchini-carrot-coffee-cake

Feel free to drizzle the glaze on as thick or thin as you’d like. Or, leave it off all together, whatever your choice is, it’s really good.

Truth be told, I made a low-fat zucchini coffee cake, and it was beautiful. But, because I used a smaller baking dish, the cake was really thick and it turned out a little dry around the edges.

So, in keeping with our promise that we only share “Tried & True Family-Style Recipes” it was back to the kitchen. And, with a few adjustments, this coffee cake is outstanding!

zucchini-carrot-coffee-cake

So, let’s get baking.

Put the slightly melted butter into a large mixing bowl, add the sugar and combine well. Add the eggs and vanilla extract, stirring to combine well again.

In a separate bowl whisk together the flour, baking powder, baking soda, cinnamon, and salt.

zucchini-carrot-coffee-cake

Add the dry ingredients to the wet ingredients and stir until combined.

zucchini-carrot-coffee-cake

Stir in the zucchini, carrots and raisins. Hey, this is a great way to get your kids to eat their veggies!

Did you know you can freeze carrots and zucchini? Yep, you can! I do it all the time and used frozen carrots and frozen zucchini for this recipe. This is the perfect time of year to stock up on vegetables, because they’re in season and at a good price. You’ll love having them on hand, just thaw and use them in your recipes throughout the year.

zucchini-carrot-coffee-cake

Pour the batter into a greased 9″ x 13″ baking dish.

Yum – you can see all the little flecks of zucchini and carrots, and the soft raisins too!

zucchini-carrot-coffee-cake

For the crumble topping: Combine the crumble topping ingredients in a food processor, except for the oatmeal. Pulse until the butter is pea-sized. Add the oatmeal and pulse a few times, or until combined.

In my opinion, a good crumble topping is what every coffee cake should have. There’s just something iconic about that sweet brown sugar, oaty, crumble topping – and this one is mighty fine!

zucchini-carrot-coffee-cake

Evenly sprinkle the crumble topping over the batter and bake at 325º F for 60-65 minutes.

The cake is perfectly baked when the crumble topping is light golden brown and the top is firm but still a little soft in the middle. Remove from oven when a toothpick comes out sticky (with cake particles), but not wet. The cake will continue to bake a little after it’s removed from the oven, so make sure not to over bake.

zucchini-carrot-coffee-cake

Allow the cake to set until the top is cool before drizzling the glaze.

For the glaze: Whisk together the powdered sugar and milk, until smooth and silky. Using a spoon, drizzle the glaze back and forth over the cake.

If you have leftover glaze, feel free to drizzle a little extra over individual pieces just before serving.

zucchini-carrot-coffee-cake

Do you love zucchini bread and carrot cake? Then this Zucchini Carrot Coffee Cake will put a smile on your face! We hope you give it a try and please tag us on social media @MySweetMission. We’d love to see it!

Our Zucchini Carrot Coffee Cake is a cross between zucchini bread and carrot cake! It has a touch of cinnamon and vanilla, is perfectly sweetened and wonderful for breakfast, brunch or dessert. This cake is healthy enough for breakfast because it's loaded with 4 cups of veggies and 1 cup of soft raisins. Then the crunchy, oaty, cinnamon crumble topping and sticky glaze makes it insanely tasty!
Print Pin
5 from 3 votes

Zucchini Carrot Coffee Cake

Our Zucchini Carrot Coffee Cake is a cross between zucchini bread and carrot cake! It has a touch of cinnamon and vanilla, is perfectly sweetened and wonderful for breakfast, brunch or dessert!
Course Breakfast
Cuisine American
Keyword Carrot, Coffee Cake, Zucchini
Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings 24
Calories 362kcal
Author Heather Carter - MySweetMission.com

Ingredients

  • 1 cup butter, slightly melted
  • 2 cups sugar
  • 4 large eggs
  • 4 teaspoons vanilla extract
  • 4 cups unbleached or all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 2 teaspoons salt
  • 2 teaspoons cinnamon
  • 2 cups zucchini, shredded or puréed
  • 2 cups carrots, shredded
  • 1 cup raisins

Crumble Topping:

  • 3/4 cup unbleached or all-purpose flour
  • 1/3 cup brown sugar, lightly packed
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/2 cup butter, very cold & cubed
  • 1 cup old fashioned rolled oats, or regular oats

Glaze:

  • 2 cups powdered sugar
  • 3-4 tablespoons milk

Instructions

Preheat oven to 325º F and grease a 9" x 13" baking dish.

  • Put the slightly melted butter into a large mixing bowl, add the sugar and combine well. Add the eggs and vanilla extract, stirring to combine well again.
  • In a separate bowl whisk together the flour, baking powder, baking soda, cinnamon, and salt. Then add the dry ingredients to the wet ingredients and stir until combined.
  • Stir in the zucchini, carrots, and raisins. Then pour the batter into a greased baking dish.
  • Crumble topping: Combine the crumble topping ingredients in a food processor, except for the oatmeal. Pulse until the butter is pea-sized. Add the oatmeal and pulse a few times, or until combined. Evenly sprinkle the topping over the batter.
  • Bake in a preheated oven 60-65 minutes. See notes for baking tips.
  • Allow the cake to set until the top is cool before drizzling the glaze.
  • Glaze: Whisk together the powdered sugar and milk, until smooth and silky. Using a spoon, drizzle the glaze back and forth over the cake.

Notes

To shred zucchini; use a box grater. To purée zucchini; use a food processor and pulse until smooth, but not too fine.
 
If using frozen zucchini and frozen carrots, thaw completely before adding them to the batter.
 
The cake is perfectly baked when the crumble topping is light golden brown and the top is firm but still a little soft in the middle. Remove from oven when a toothpick comes out sticky (with cake particles), but not wet. The cake will continue to bake a little after it's removed from the oven, so make sure not to over bake.
 
If you have leftover glaze, feel free to drizzle a little extra over individual pieces just before serving.

Nutrition

Calories: 362kcal | Carbohydrates: 58g | Protein: 4g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 57mg | Sodium: 432mg | Potassium: 228mg | Fiber: 1g | Sugar: 34g | Vitamin A: 44.4% | Vitamin C: 5.3% | Calcium: 4.4% | Iron: 9.6%
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Filed Under: Breakfast, breakfast recipes, Cake recipes, Cakes, Delicious Dessert Recipes, Delicious Recipes, dessert recipes, Desserts, Lower fat cake recipes, Oat recipes, Sweet Recipes, Vegetable recipes, Zucchini recipes Tagged With: Coffee Cake Recipes, Zucchini Carrot Coffee Cake, Zucchini Dessert Recipes

Comments

  1. Claire says

    September 9, 2017 at 11:37 am

    These look so delicioussss!!!

    Reply
    • Heather Carter says

      September 9, 2017 at 12:54 pm

      Thank you, Claire, for the nice comment about our Zucchini Carrot Coffee Cake! You’re so sweet. ~Heather

      Reply

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Hi ~ I’m Heather!

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