Breakfast Veggie Crinkle Cake: Easy & Delightful Comfort Food
A delicious and easy-to-make breakfast cake filled with veggies, perfect for a comforting 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 all-purpose flour
- 1 cup sugar
- 1/2 cup unsalted butter, softened
- 1 cup grated zucchini
- 1/2 cup grated carrots
- 3 large eggs
- 1 tsp baking powder
- 1 tsp vanilla extract
- 1/2 tsp salt
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the butter and sugar until smooth.
- Add in the eggs and vanilla extract, mixing well.
- Stir in the grated zucchini and carrots.
- In another bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Pour the batter into a greased baking pan and spread evenly.
- Bake for 30-35 minutes or until a toothpick comes out clean.
- Allow to cool before serving.
Notes
- For a sweeter cake, add chocolate chips.
- Feel free to substitute with other vegetables like spinach.
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 15g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 50mg
Keywords: Breakfast Veggie Crinkle Cake