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Zucchini & Carrot Breakfast Loaf

Veggie-Packed Zucchini & Carrot Breakfast Loaf Kicks Chaos


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  • Author: TracyMarger
  • Total Time: 70 mins
  • Yield: 1 loaf 1x
  • Diet: Vegetarian

Description

A healthy and flavorful zucchini and carrot breakfast loaf perfect for starting your day.


Ingredients

Scale
  • 1 cup grated zucchini
  • 1 cup grated carrots
  • 2 cups whole wheat flour
  • 1/2 cup honey
  • 1/4 cup olive oil
  • 2 eggs
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 1/2 tsp salt

Instructions

  1. Preheat oven to 350°F (175°C). Grease a loaf pan.
  2. In a bowl, mix grated zucchini, carrots, eggs, honey, and olive oil.
  3. In another bowl, combine flour, baking powder, cinnamon, and salt.
  4. Add dry ingredients to wet ingredients. Stir until just combined.
  5. Pour batter into the prepared loaf pan.
  6. Bake for 50-60 minutes or until a toothpick comes out clean.
  7. Cool before slicing.

Notes

  • Squeeze excess moisture from zucchini before mixing.
  • Store leftovers in an airtight container for up to 3 days.
  • Substitute honey with maple syrup if preferred.
  • Prep Time: 15 mins
  • Cook Time: 55 mins
  • Category: Breakfast
  • Method: Baking
  • Cuisine: International

Nutrition

  • Serving Size: 1 slice
  • Calories: 180
  • Sugar: 10g
  • Sodium: 150mg
  • Fat: 7g
  • Saturated Fat: 1g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 25g
  • Fiber: 3g
  • Protein: 4g
  • Cholesterol: 30mg