Breakfast Veggie Crinkle Cake: A Deliciously Easy Start to Your Day
Kickstart your day with this Breakfast Veggie Crinkle Cake, a delightful blend of flavors and textures that’s easy to make and full of wholesome ingredients.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 8 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup grated zucchini
- 1 cup shredded carrots
- 1/2 cup sugar
- 1/2 cup vegetable oil
- 3 large eggs
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and grease a baking dish.
- In a bowl, whisk together the flour, baking powder, baking soda, and salt.
- In another bowl, mix the sugar, oil, and eggs until well combined.
- Add the grated zucchini, shredded carrots, and vanilla extract to the wet mixture.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Pour the batter into the prepared baking dish and spread evenly.
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
Notes
- Feel free to add nuts or seeds for extra crunch.
- Serve warm for a delightful breakfast experience.
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 10g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg