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!
Preheat oven to 350°F. Grease OR line a 9x5 loaf pan with parchment paper; set aside.
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.
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.