Studded with chocolate chips and almond flour, my Zucchini Breakfast Cake is easy to make, and not too sweet to enjoy for breakfast.

July 27, 2021 Updated August 11, 2021 Jump to Recipe
Studded with chocolate chips and almond flour, my Zucchini Breakfast Cake is easy to make, and not too sweet to enjoy for breakfast.
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.
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.
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.
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.
This Post Has 2 Comments
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.