Breakfast Veggie Crinkle Cake: Easy and Wholesome Delight
A delicious and nutritious veggie crinkle cake perfect for breakfast.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Category: Breakfast
- Method: bake
- Cuisine: American
- Diet: vegetarian
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup grated zucchini
- 1 cup grated carrots
- 1/2 cup sugar
- 1/2 cup vegetable oil
- 2 eggs
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, mix together the flour, baking powder, and salt.
- In another bowl, whisk the eggs, sugar, and oil until combined.
- Add the grated zucchini and carrots to the wet mixture and stir well.
- Combine the wet and dry ingredients, then add vanilla extract.
- Pour the mixture into a greased baking dish.
- Bake for 30-35 minutes or until a toothpick inserted comes out clean.
Notes
- For extra sweetness, consider adding chocolate chips.
- This cake can be made ahead of time and stored in the fridge.
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
Keywords: Breakfast Veggie Crinkle Cake