Breakfast Veggie Crinkle Cake: A Delightful Start to Your Day
A delicious and nutritious breakfast option that combines vegetables and cake for a delightful start to your day.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups grated zucchini
- 1 cup grated carrots
- 1 cup all-purpose flour
- 1 cup sugar
- 1/2 cup vegetable oil
- 3 large eggs
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, combine grated zucchini, grated carrots, and sugar.
- Add in eggs and vegetable oil, and mix until combined.
- In a separate bowl, whisk together all-purpose flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Pour the batter into a greased cake pan and bake for 30-35 minutes or until a toothpick comes out clean.
- Let cool before serving.
Notes
- This cake is best served warm.
- Great for breakfast or as a snack!
Nutrition
- Serving Size: 1 slice
- Calories: 150
- Sugar: 10g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
Keywords: Breakfast Veggie Crinkle Cake