Breakfast Veggie Crinkle Cake: Easy & Delicious for Weekend Mornings
A delicious and easy recipe for a crinkle cake filled with veggies, perfect for weekend breakfast.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup grated zucchini
- 1 cup grated carrot
- 3/4 cup sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp baking soda
Instructions
- Preheat oven to 350°F (175°C).
- In a bowl, mix flour, baking powder, baking soda, and salt.
- In another large bowl, beat together sugar, eggs, and oil until smooth.
- Add vanilla, zucchini, and carrot to the wet mixture and mix well.
- Gradually add the dry ingredients to the wet ingredients and mix until just combined.
- Pour batter into a greased baking pan and smooth the top.
- Bake for 25-30 minutes or until a toothpick comes out clean.
- Let cool before serving.
Notes
- For extra flavor, consider adding cinnamon or nutmeg to the batter.
- This cake can also be made with other veggies like spinach or bell peppers.
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 10g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg
Keywords: Breakfast Veggie Crinkle Cake