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In recent years, the demand for healthy breakfast options has soared, reflecting a growing awareness of the importance of nutritious starts to our mornings. More individuals are seeking to incorporate wholesome ingredients into their breakfast routines, swapping out sugary cereals and processed foods for nutrient-dense alternatives. One such option that has gained traction among health-conscious eaters is the Zucchini Apple Breakfast Cake. This delightful dish not only satisfies your sweet tooth but also serves as a nourishing way to kickstart your day.

Zucchini Apple Breakfast Cake

Start your morning right with a Zucchini Apple Breakfast Cake! This delicious and moist cake combines the goodness of zucchini and fresh apples for a nutritious twist on breakfast. Packed with vitamins and fiber, it’s a perfect way to swap out sugary cereals without sacrificing flavor. Easy to prepare and customizable to your tastes, it makes a great grab-and-go option or a cozy brunch treat for the whole family. Enjoy a healthy start to your day!
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Ingredients
  

1 medium zucchini, grated (about 1 cup)

1 large apple, peeled, cored, and grated (about 1 cup)

2 large eggs

1/2 cup Greek yogurt (or applesauce for a lighter option)

1/4 cup honey or maple syrup

1/4 cup canola oil (or melted coconut oil)

1 teaspoon vanilla extract

1 cup all-purpose flour (or whole wheat flour)

1/2 cup rolled oats

1 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon ground cinnamon

1/4 teaspoon salt

Optional: 1/2 cup chopped nuts (walnuts or pecans) or raisins

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease or line a 9-inch round cake pan with parchment paper.

    Prepare the Wet Ingredients: In a large mixing bowl, whisk together the eggs, Greek yogurt (or applesauce), honey (or maple syrup), oil, and vanilla extract until well combined.

      Mix the Grated Ingredients: Stir in the grated zucchini and apple, ensuring they are evenly distributed throughout the wet mixture.

        Combine Dry Ingredients: In another bowl, whisk together the flour, oats, baking powder, baking soda, cinnamon, and salt until evenly mixed.

          Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix - a few lumps are fine. If using, fold in the chopped nuts or raisins.

            Transfer to Prepared Pan: Pour the batter into your prepared cake pan and smooth the top with a spatula.

              Bake: Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. If the top is browning too quickly, cover it loosely with aluminum foil during the last 10 minutes of baking.

                Cool and Serve: Allow the cake to cool in the pan for about 10 minutes before transferring to a wire rack to cool completely. Slice and serve warm, or store in an airtight container for up to 3 days.

                  Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 8