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Carrot Cake Breakfast Bread

Carrot Cake Breakfast Bread

Libby with Lemony Thyme
5 from 3 votes
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes

Ingredients
  

  • 2 medium carrots shredded
  • 1 medium zucchini shredded
  • 1/2 cup unsweetened apple sauce
  • 1/4 cup coconut oil warmed
  • 2 eggs
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1 tsp. vanilla
  • 1 1/2 cups all-purpose flour
  • 1/4 cup shredded coconut unsweetened
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 1 tsp. ground cinnamon
  • 1/2 tsp. salt
  • 1/4 tsp. nutmeg

For pecan crumble topping...

  • 1/2 cup chopped pecans
  • 2 Tbl. flour
  • 2 Tbl. brown sugar
  • 2 Tbl. melted butter

Instructions
 

  • Preheat oven to 350 degrees. Butter loaf pan.
  • 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.
  • 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.
  • Combine pecan crumble topping ingredients. Sprinkle on top of batter.
  • Bake for 50 - 55 minutes or until wooden pick inserted in center of bread comes out clean or with a few moist crumbs.