Carrot Cake Breakfast Bread
 
Prep time
Cook time
Total time
 
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Ingredients
  • 2 medium carrots, shredded
  • 1 medium zucchini, shredded
  • ½ cup unsweetened apple sauce
  • ¼ cup coconut oil, warmed
  • 2 eggs
  • ½ cup sugar
  • ½ cup brown sugar
  • 1 tsp. vanilla
  • 1½ cups all-purpose flour
  • ¼ cup shredded coconut, unsweetened
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 1 tsp. ground cinnamon
  • ½ tsp. salt
  • ¼ tsp. nutmeg
For pecan crumble topping...
  • ½ cup chopped pecans
  • 2 Tbl. flour
  • 2 Tbl. brown sugar
  • 2 Tbl. melted butter
Instructions
  1. Preheat oven to 350 degrees. Butter loaf pan.
  2. Roll shredded carrot and zucchini in paper towels to remove excess moisture. Then in a medium bowl, combine carrot and zucchini with next six ingredients, through vanilla.
  3. In a separate bowl whisk together remaining dry ingredients (excluding pecan crumble topping). Stir dry ingredients in wet until just combined. Pour batter into buttered loaf pan.
  4. Combine pecan crumble topping ingredients. Sprinkle on top of batter.
  5. Bake for 50 - 55 minutes or until wooden pick inserted in center of bread comes out clean or with a few moist crumbs.
Recipe by Lemony Thyme at http://www.lemonythyme.com/carrot-cake-breakfast-bread/