Don't know what to do with the leftover zucchini from your summer harvest? I got you! This zucchini coffee cake recipe is the perfect sweet breakfast treat that the whole family is guaranteed to love!
- 2 cups (225g) all purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- 1¼ teaspoon cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- ¾ cup (140g) packed brown sugar
- ½ cup (120ml) oil of choice (I like to use avocado oil)
- 2 large eggs
- 1 teaspoon vanilla
- 1¼ cups (180g) shredded zucchini
- ¾ cup (75g) shredded carrot
- ½ cup (50g) chopped pecans
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Preheat oven to 350°F. Grease OR line a 9x5 loaf pan with parchment paper; set aside.
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In a large bowl whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Create a well in the center of the dry ingredients and add the brown sugar, oil, eggs, vanilla, zucchini, and carrot. Stir until almost combined. Fold in the pecans.
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Spread batter into prepared pan. Bake for 50-60 minutes or until a toothpick inserted in the center comes out MOSTLY clean with no raw batter. (A few moist crumbs is perfect!) Cool in pan 10 minutes before removing to cool completely on a wire rack.
- STORAGE: Store completely cooled bread tightly wrapped at room temperature for 3-4 days or in the refrigerator for up to 7 days.
- FREEZER FRIENDLY: Wrap completely cooled bread tightly in foil and freeze for up to 3 months. Thaw completely on the counter overnight.