Zucchini Carrot Coffee Cake

By srumbel

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!
from mysweetmission.net

Ingredients

• Crumble Topping:
• 1 cup butter, slightly melted
• 2 cups sugar
• 4 large eggs
• 4 teaspoons vanilla extract
• 4 cups flour, unbleached or all-purpose
• 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 flour, unbleached or all-purpose
• 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

Details

Preparation time 15mins
Cooking time 80mins

Preparation

Step 1

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.

Serves: 24