Description
A delicious breakfast veggie crinkle cake packed with nutrients.
Ingredients
Scale
- 2 cups grated zucchini
- 1 cup grated carrots
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1/4 cup vegetable oil
- 2 large eggs
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, mix grated zucchini and grated carrots.
- In another bowl, combine flour, sugar, baking powder, and salt.
- In a separate bowl, whisk eggs, oil, and vanilla extract.
- Combine wet and dry ingredients, then fold in the veggies.
- Pour the batter into a greased baking dish.
- Bake for 30-35 minutes or until a toothpick comes out clean.
- Let it cool before serving.
Notes
- For added flavor, consider adding spices like cinnamon or nutmeg.
- Store leftovers in an airtight container in the fridge.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 150
- Sugar: 10g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
Keywords: breakfast veggie crinkle cake