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!
I always think of zucchini and carrots when fall comes around, and the cinnamon and vanilla will definitely make your kitchen smell like fall!
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!
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.
Add the dry ingredients to the wet ingredients and stir until combined.
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.
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!
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!
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.
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.
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!
Zucchini Carrot Coffee Cake
- 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
- 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
- 2 cups powdered sugar
- 3-4 tablespoons milk
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.
Check out our 1st Cookbook Savory ~ Sweet ~ Repeat. It’s a delicious eCookbook full of tried & true family-favorite recipes: 25 savory & 25 sweet. All of them are from this blog and some our family has enjoyed for 50 & even 60 years! There are also a few newer family favorites as well. Our eCookbook downloads beautifully and is perfect for gift-giving!
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