Go Back
–+ servings
gluten-free-zucchini-breakfast-cake

Gluten-Free Zucchini Breakfast Cake

A delicious and healthy breakfast cake made with zucchini, perfect for a gluten-free diet.
Print Recipe Pin This
Preparation Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Course: Breakfast
Cuisine: American
Servings: 8 servings
Calories: 200 kcal

Ingredients 

Main Ingredients

  • 2 cups Grated Zucchini
  • 1 cup Gluten-Free Flour
  • ½ cup Sugar
  • ½ cup Vegetable Oil
  • 2 Eggs
  • 1 teaspoon Vanilla Extract
  • 1 teaspoon Baking Powder
  • ½ teaspoon Baking Soda
  • ½ teaspoon Salt
  • 1 teaspoon Cinnamon

Instructions 

  1. Preheat your oven to 350°F (175°C). Grease a baking pan.
  2. In a mixing bowl, whisk together the eggs, sugar, and vegetable oil until well combined.
  3. Add the grated zucchini and vanilla extract to the mixture and stir well.
  4. In another bowl, combine the gluten-free flour, baking powder, baking soda, salt, and cinnamon.
  5. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
  6. Pour the batter into the prepared baking pan and spread it evenly.
  7. Bake for 45 minutes or until a toothpick inserted into the center comes out clean.
  8. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Nutritional Value

Calories: 200kcal | Carbohydrates: 30g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 35mg | Sodium: 200mg | Potassium: 150mg | Fiber: 2g | Sugar: 15g | Vitamin A: 100IU | Vitamin C: 5mg | Calcium: 20mg | Iron: 1mg

Keywords

Cake, Gluten-Free, Zucchini
Tried this recipe?Let us know how it was!