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Zucchini Carrot Coffee Cake

Updated October 11, 2017
Zucchini Carrot Coffee Cake
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. 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!"

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.

Serves24 People

Preparation Time15 min

Cooking Time1 hr 5 min

Cooking Vessel Size9" x 13" Baking Dish

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Wow this looks like the perfect cake. It's so healthy with zucchini and carrots in it. Plus it has that awesome topping which just makes it so indulgent. I think this is a nice treat.I would love to eat this for breakfast. I'm glad for the tip of leaving it a bit longer in the baking pan as it cooks some more because that will ensure it doesn't come out dry.


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