Breakfast Veggie Crinkle Cake: Easy, Wholesome Morning Delight
A deliciously fluffy and healthy breakfast option that combines veggies in a crinkle cake format.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup grated zucchini
- 1 cup grated carrots
- 2 large eggs
- 1/2 cup sugar
- 1/2 cup vegetable oil
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, mix the eggs, sugar, and vegetable oil until well combined.
- Add in the grated zucchini and carrots, mixing well.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Pour the batter into a greased cake pan and bake for 25-30 minutes.
- Allow to cool before serving.
Notes
- For added flavor, you can top the cake with a light glaze.
- This cake can also be made with the addition of nuts or chocolate chips for extra texture.
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg