Description
Start your day off right with our Breakfast Veggie Crinkle Cake, a delightful blend of moist cake and fresh vegetables that adds a unique twist to your morning routine. This savory breakfast cake combines the goodness of zucchini, carrots, and bell peppers, creating a flavorful dish that is perfect for brunch or cozy family breakfasts. Not only is it nutritious and packed with healthy ingredients, but it’s also easy to make, making it an ideal choice for both beginner bakers and seasoned chefs alike. Whether served warm or cold, this veggie-packed cake is sure to brighten your mornings and impress your guests.
Ingredients
Scale
- 1 cup all-purpose flour
- ½ cup unsalted butter
- ¾ cup granulated sugar
- 2 large eggs
- ½ cup grated zucchini
- ½ cup grated carrots
- ½ cup diced bell pepper
- ½ cup sour cream
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ teaspoon ground black pepper
- 1 teaspoon garlic powder
Instructions
- Preheat oven to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment paper.
- In a bowl, whisk together flour, baking powder, baking soda, salt, black pepper, and garlic powder.
- In another bowl, cream softened butter and sugar until fluffy. Add eggs one at a time and mix in vanilla.
- Gradually mix dry ingredients into butter mixture. Fold in zucchini, carrots, bell pepper, and sour cream until evenly combined.
- Pour batter into the prepared pan and bake for 30-35 minutes or until a toothpick inserted comes out clean.
- Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (90g)
- Calories: 200
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 50mg