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!
Photo by Theresa Nicassio
- 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 favourite gluten-free all-purpose flour
- ⅓ cup coconut sugar, xylitol or favourite sweetener
- 1 tbs Chicory-Root Inulin Fiber with Stevia or favourite 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)
- In a large bowl, cream together the wet ingredients with a fork and set aside.
- In a separate bowl, whisk together all the dry ingredients.
- Add the dry mixture to the wet mixture and stir together with a spatula until well combined.
- Stir in the zucchini, carrots and nuts.
- Press the mixture into a lightly greased 8 x 8 inch baking pan, standard-sized bundt tin or muffin tin.
- 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.
- Allow to cool. If desired, serve garnished with an extra sprinkling of shredded coconut.
Zucchinis are another good source of the antioxidants lutein and zeaxanthin, which support eye health!
- ½ cup crumbled walnuts
- ½ cup coconut sugar or xylitol
- ¾ tsp cinnamon
- 2 tbs maple or yacon syrup, or favourite sweetening syrup
- In a small bowl, stir all ingredients together.
- Use in recipes, as directed, doubling or tripling the quantity, if needed.
This topping is also good with pecans instead of walnuts.
Dr. Theresa Nicassio is a registered psychologist (#1541) and author of YUM: plant-based recipes for a gluten-free diet (Sept 2015). Embracing a holistic perspective of health and certified as a gourmet raw food chef, nutrition educator and integrative energy healer, Theresa focuses her time providing psychotherapy to clients in her private practice in Vancouver.
YUM: plant-based recipes for a gluten-free diet (Sept 2015)
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Thanks Lucille. Enjoy! 🙂