Carrot Zucchini Crumb Cake Recipe (GF + Vegan)

This recipe was an adventure. In fact, it wasn’t even meant to be a crumb cake at all! Originally, I had created this recipe to be a Zucchini Carrot Pudding Bread. Everyone thought it was fantastic and wanted the recipe in the book just as it was. However, while the bread tasted amazing and was super moist, to me something just wasn’t quite right. I fiddled and I fiddled with the recipe so much, I got tired of making it and decided I would leave it for my next book. However, a last-minute brainstorm, a few changes and a surprise ending resulted in a most delectable crumb cake! I hope you love this creation as much as we all do!

This dessert can be served with the crumble either on the top or the bottom of the cake.

Crumb Cake

Serves: 1 crumb cake or 12 muffins
Ingredients
  • Wet Ingredients
  • 1 cup mashed banana
  • ½ cup melted coconut oil
  • 2 tbs maple syrup
  • ¾ tsp apple cider vinegar or lemon juice (optional)
  • Dry Ingredients
  • 2 cups Bob’s Red Mill or favorite gluten-free all-purpose flour
  • ⅓ cup coconut sugar, xylitol or favorite sweetener
  • 1 tbs Chicory-Root Inulin Fiber with Stevia or favorite sweetener, to taste
  • 1½ tsp cinnamon
  • ¾ tsp gluten-free baking powder
  • ½ tsp baking soda
  • ½ tsp Himalayan salt
  • ½ cup grated carrots, packed
  • 1¼ cup grated zucchini, packed
  • ⅔ cup raisins or currants, packed
  • ⅔ cup unsweetened shredded coconut
  • 1 cup chopped raw nuts (walnuts, pecans and/or Brazil nuts)
  • 1 recipe Walnut Crumble Topping (see below)
Instructions
  1. In a large bowl, cream together the wet ingredients with a fork and set aside.
  2. In a separate bowl, whisk together all the dry ingredients.
  3. Add the dry mixture to the wet mixture and stir together with a spatula until well combined.
  4. Stir in the zucchini, carrots and nuts.
  5. Press the mixture into a lightly greased 8 x 8 inch baking pan, standard-sized bundt tin or muffin tin.
  6. Sprinkle the crumble topping evenly over the top and cook in a preheated 350°F oven for 60–70 minutes (30 minutes for muffins) or until a toothpick comes out clean.
  7. Allow to cool. If desired, serve garnished with an extra sprinkling of shredded coconut.
Walnut Crumble Topping
Serves: 1 cup
Ingredients
  • ½ cup crumbled walnuts
  • ½ cup coconut sugar or xylitol
  • ¾ tsp cinnamon
  • 2 tbs maple or yacon syrup, or favorite sweetening syrup
 Instructions
  1. In a small bowl, stir all ingredients together.
  2. Use in recipes, as directed, doubling or tripling the quantity, if needed.
Theresa’s Tip
This topping is also good with pecans instead of walnuts.
zucchini-carrot-crumb-cake

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