I’ll be honest.
Sometimes I eat cake for breakfast.
And it’s amazing.
But you know what’s even more amazing?
When you can eat cake for breakfast and still feel pretty good about how you chose to start the day. That’s where this zucchini cake comes in.
Zucchini Breakfast Cake: A HealthIER Option
I’m not going to say this cake is healthy.
Or that the zucchini in it counts towards your vegetable intake for the day.
That would be ridiculous.
But I will say that with 1 cup of sugar, and 64 grams of protein from the 1 cup of almond flour in the batter, you could choose a much less healthy breakfast than this zucchini cake. Especially on those mornings when you’ve just got to eat something sweet.
I think we can all relate to those mornings.
Zucchini Breakfast Cake: Breakfast, Brunch, Dessert, or Snack
I named this a “breakfast cake” because it’s not as sweet as your typical quick bread. That being said, this zucchini cake is definitely still sweet, and a great option for brunch or dessert.
Also, it’s a great snack: this cake has been the most popular afternoon snack in our house this week.
So next time you’re looking for a breakfast, brunch, dessert, or snack that’s not too sweet, make this Zucchini Breakfast Cake.
A Few Things!
This recipe makes two, 8×4 inch cakes. If you don’t have an 8×4 inch loaf pan, here is the one I use on Amazon [aff. link]. A typical loaf pan is 9×5 inches, but I much prefer the smaller cake/bread slice-size that comes from an 8×4 inch pan.
Also, if you have it, use Ceylon cinnamon here. I basically always prefer the taste of Ceylon cinnamon to cassia cinnamon. (Cassia cinnamon is the one you find in the grocery store.) Ceylon cinnamon is a bit sweeter, and it’s actually healthier than cassia cinnamon. You can find my favorite Ceylon cinnamon here on Amazon [aff. link]. But of course, feel free to use cassia cinnamon. This cake will still be delicious.
Zucchini Breakfast Cake
Ingredients
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
Instructions
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.
3 Responses
Ah, my two favorite words – breakfast and cake! And when you put them next to each other? Count me in! I do love making zucchini bread, but I really like the breakfast spin you put on this recipe, Shannon. We planted zucchini in the garden this year, and I spotted one last night that’s ready to be cut. I think I know how to use it now!!
Thanks David! That’s so awesome that you’ve got a vegetable garden! This breakfast cake would definitely be a great way to use that zucchini.
Yep, I make this for breakfast regularly now too. Sweet but not too sweet!