Zucchini Breakfast Cake is a perfect way to use up all those zucchini that have grown in your neighbors garden or your garden!?!
This Zucchini Cake is a great way to start breakfast. It tastes just like a muffin. It is also a good way to get some vegetables in the kids.
What Ingredients Do I Need For Zucchini Bread Cake?
Here’s a list of ingredients you’ll need to make this Breakfast Cake (scroll down for the full recipe):
Topping:
- All-purpose flour
- Brown sugar
- Ground cinnamon
- Butter, melted
Cake:
- All-purpose flour
- Baking soda
- Baking powder
- Salt
- Ground cinnamon
- Ground nutmeg
- Butter, melted and lightly cooled
- Brown sugar
- Granulated sugar
- Large egg
- Vanilla extract
- Shredded zucchini
How Do I Make Zucchini Breakfast Cake?
Here’s the simple steps you’ll follow to make this Breakfast Cake (scroll down for the full recipe):
- Preheat oven to 350 degrees.
- Grease or line with parchment paper, a 9″ square or round pan.
Topping:
- With a fork, mix the flour, brown sugar, and cinnamon together in a small bowl.
- Add the melted butter, and mix lightly. You can set this in the refrigerator while making the cake.
Cake:
- Whisk the flour, baking soda, baking powder, salt, cinnamon, and nutmeg together in a large bowl.
- Whisk the butter, brown sugar, granulated sugar, egg and vanilla extract together in a medium bowl, then add the shredded zucchini.
- Add the wet ingredients to the dry ingredients and mix until combined. Place the batter into the prepared baking dish.
- Then Sprinkle the topping on top.
- Bake for 35 minutes, or until the center comes out clean when checked with a wooden pick or cake tester.
- Remove the cake from the oven and set on a wire rack. Allow it to cool for a few minute before slicing.
- Cover any leftover cake tightly and place in the refrigerator for up to 5 days.
More Zucchini Recipes For You:
Zucchini Chocolate Chip Cookies
Easy Zucchini and Yellow Squash Casserole
Yield: 12
Zucchini Breakfast Cake
No Ratings
Delicious Zucchini Breakfast Cake is great for back to school.
Prep Time
20 minutes
Cook Time
35 minutes
Total Time
55 minutes
Ingredients
Topping:
- 1/2 cup all-purpose flour
- 1/2 cup packed brown sugar
- 1 teaspoon ground cinnamon
- 1/4 cup butter, melted
Cake:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup butter, melted and lightly cooled
- 1/3 cup brown sugar
- 1/3 cup granulated sugar
- 1 large egg, room temperature
- 1 1/2 teaspoons vanilla extract
- 1 cup shredded zucchini
Instructions
- Preheat oven to 350 degrees.
- Grease or line with parchment paper, a 9" square or round pan.
Topping:
- With a fork, mix the flour, brown sugar, and cinnamon together in a small bowl.
- Add the melted butter, and mix lightly. You can set this in the refrigerator while making the cake.
Cake:
- Whisk the flour, baking soda, baking powder, salt, cinnamon, and nutmeg together in a large bowl.
- Whisk the butter, brown sugar, granulated sugar, egg and vanilla extract together in a medium bowl., then add the shredded zucchini.
- Add the wet ingredients to the dry ingredients and mix until combined. Place the batter into the prepared baking dish.
- Then Sprinkle the topping on top.
- Bake for 35 minutes, or until the center comes out clean when checked with a wooden pick or cake tester. If the top starts to brown too quickly, place a piece of aluminum foil over the top, loosely.
- Remove the cake from the oven and set on a wire rack. Allow it to cool for a few minute before slicing.
- Cover any leftover cake tightly and place in the refrigerator for up to 5 days.
Nutrition Information
Yield
12Serving Size
1Amount Per Serving Calories 372Total Fat 13gSaturated Fat 8gUnsaturated Fat 5gCholesterol 49mgSodium 273mgCarbohydrates 58gFiber 2gSugar 25gProtein 5g