Description
A delicious and colorful breakfast cake packed with veggies.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup grated zucchini
- 1/2 cup grated carrots
- 1/4 cup chopped bell peppers
- 1/2 cup sugar
- 1/4 cup vegetable oil
- 2 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 together the flour, baking powder, and salt.
- In another bowl, beat the eggs and add sugar, oil, and vanilla extract.
- Combine the wet and dry ingredients.
- Add the grated zucchini, carrots, and bell peppers. Stir to combine.
- Pour the batter into a greased baking pan.
- Bake for 25-30 minutes or until a toothpick comes out clean.
- Let it cool before slicing and serving.
Notes
- Store leftovers in an airtight container.
- Can substitute other veggies based on preference.
- Great for a quick breakfast or snack.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 150
- Sugar: 10g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: Breakfast Veggie Crinkle Cake Recipe