Zucchini Breakfast Cake
My Zucchini Breakfast Cake is easy to make, studded with chocolate chips, and not too sweet to enjoy for breakfast.
Servings: 2 loaves Print Recipe
For the wet ingredients:
- ⅔ cup canola oil
- 1 cup brown sugar
- 2 tsp vanilla, (or 1 tsp vanilla extract and 1 tsp vanilla paste)
- ¾ cup almond milk
- 1 cup zucchini, grated
- 2 eggs
For the dry ingredients:
- 1 ½ cups flour
- 1 tsp all spice
- ½ tsp cinnamon, (preferably Ceylon cinnamon)
- 1 cup almond meal
- ½ tsp salt
- ¼ tsp baking soda
- 1 tsp baking powder
- 1 cup chocolate chips
Mix the wet ingredients
To a large mixing bowl, add the canola oil, brown sugar, vanilla extract (and vanilla paste, if using), and almond milk. Whisk until everything comes together, then add the zucchini and whisk again.
Now add in the eggs. Whisk until the eggs are completely incorporated.
Add the dry ingredients
Now add the flour, almond flour, salt, baking soda, baking powder, cinnamon, and all spice.
Whisk until everything is just combined, then fold in the chocolate chips, taking care not to overmix.
Bake the zucchini breakfast cake
Preheat the oven to 350 degrees.
Oil TWO, 8x4 inch pans, and fill each pan half way with batter.
Bake the cakes at 350 degrees for 55 minutes, until a toothpick inserted in the middle comes out mostly clean.
Serve and enjoy!
Let the cakes cool for at least 20 minutes before slicing.
Enjoy as breakfast, brunch, or a snack.
This recipe makes TWO, 8x4 inch cakes. Be sure to let the cakes cool for at least 20 minutes before slicing. The texture of the crumb and the flavors will continue to develop in the pan after baking, so don't cut into the loaf too early!