Name: Delicious Breakfast Veggie Crinkle Cake for a Fresh Start
Prep time: 15 min
Cook time: 35 min
Total time: 60 min
Ingredients: 1.5 cups all-purpose flour; 1 teaspoon baking powder; 0.5 teaspoon baking soda; 0.5 teaspoon salt; 0.5 teaspoon black pepper; 1 teaspoon garlic powder; 0.5 cups unsalted butter (softened); 0.75 cups granulated sugar; 2 large eggs (at room temperature); 1 teaspoon vanilla extract; 1 cups grated zucchini; 1 cups grated carrots; 1 cups diced bell pepper; 0.5 cups sour cream

As I gingerly whisk together flour and spices, the rich aroma of garlic and pepper fills my kitchen, weaving a tapestry of anticipation. Today, I’m excited to share my favorite Breakfast Veggie Crinkle Cake, a delightful mix of scrumptious flavors that breaks the norm of traditional breakfast fare. This unique cake isn’t just a feast for the eyes; it’s a quick-prep solution for those busy mornings while catering to veggies hiding in your fridge. Bursting with nutritious zucchini, carrots, and bell peppers, it’s a wholesome upgrade to typical breakfast options, ensuring everyone leaves the table satisfied. Plus, it’s freezer-friendly, making it a perfect candidate for meal prepping. Are you ready to transform your mornings with this deliciously simple recipe? Let’s dive in!

Why is this cake a breakfast game changer?

Deliciously unique: The Breakfast Veggie Crinkle Cake combines unexpected flavors that will surprise and delight your taste buds.

Quick and easy: With just 15 minutes of prep, you can have a wholesome breakfast ready in no time.

Nutrient-packed: Filled with colorful veggies like zucchini and bell peppers, this cake is a delicious way to sneak in those essential nutrients.

Meal prep-friendly: It stores wonderfully, making it perfect for busy weeks—just slice and go!

Crowd favorite: Whether serving for brunch or a quick breakfast, this cake will have everyone asking for seconds. Enjoy it alongside a steaming cup of coffee for the ultimate morning pick-me-up!

Breakfast Veggie Crinkle Cake Ingredients

• Get ready to elevate your mornings with these simple yet vibrant ingredients!

For the Cake Batter

All-purpose flour – The foundation of your cake gives it the perfect structure.
Baking powder – Helps the cake rise, resulting in a light and airy texture.
Baking soda – Works together with the baking powder for that ideal fluffiness.
Salt – Enhances all the flavors, making each bite more delicious.
Black pepper – Adds a subtle kick that complements the veggies beautifully.
Garlic powder – Infuses a warm, savory aroma that welcomes everyone to the table.
Unsalted butter – Provides a rich flavor and moisture for a delightful crumb.
Granulated sugar – Sweetens the cake, balancing the savory notes from the veggies.
Large eggs – Binds the ingredients together and adds to the cake's moisture.
Vanilla extract – A touch of sweetness and warmth that rounds out the flavor profile.

For the Veggie Mix

Grated zucchini – Perfect for adding moisture and nutrients without overwhelming flavor.
Grated carrots – Boosts the cake's sweetness and color, making it even more inviting.
Diced bell pepper – Introduces a fresh crunch and vibrant pop of color.
Sour cream – Adds creaminess and tang, ensuring your cake stays moist and flavorful.

Embrace the delightful flavors of the Breakfast Veggie Crinkle Cake and savor a breakfast that will energize your day!

Step‑by‑Step Instructions for Breakfast Veggie Crinkle Cake

Step 1: Prepare the Oven and Cake Pan
Preheat your oven to 350°F (175°C) to get it nice and hot for the Breakfast Veggie Crinkle Cake. While the oven warms up, grease a 9-inch round cake pan with butter or cooking spray, ensuring the edges are well-coated. To prevent sticking, line the bottom of the pan with a circle of parchment paper, which will make for an easier release once the cake is baked.

Step 2: Whisk the Dry Ingredients
In a medium mixing bowl, combine 1 ½ cups of all-purpose flour, 1 teaspoon of baking powder, ½ teaspoon of baking soda, ½ teaspoon of salt, ½ teaspoon of black pepper, and 1 teaspoon of garlic powder. Use a whisk to mix everything together thoroughly, creating an even blend. Set the bowl aside as this dry mixture will contribute to the light texture of your Breakfast Veggie Crinkle Cake.

Step 3: Cream the Butter and Sugar
In a large mixing bowl, use an electric mixer to beat together ½ cup of softened unsalted butter and ¾ cup of granulated sugar. Continue mixing for about 2-3 minutes until the mixture becomes light and fluffy. You should see a pale creamy texture forming, which is essential for a moist and flavorful cake.

Step 4: Incorporate the Eggs and Vanilla
Add 2 large eggs one at a time, beating well after each addition to completely incorporate them into the butter mixture. Then, pour in 1 teaspoon of vanilla extract, mixing until everything is well combined. The wet ingredients should be smooth and creamy, adding a touch of sweetness to the Breakfast Veggie Crinkle Cake batter.

Step 5: Combine Dry and Wet Ingredients
Gradually add the whisked dry ingredients to the butter mixture, mixing on low speed until just combined. Be careful not to overmix; you want the ingredients to come together without any dry spots. This is the moment you’ll see your vibrant batter starting to take shape, setting the stage for incorporating the veggies.

Step 6: Fold in the Vegetables and Sour Cream
Gently fold in the grated zucchini, grated carrots, diced bell pepper, and ½ cup of sour cream using a spatula. The mix of textures and colors will be visually appealing and aromatic. Ensure that the vegetables are evenly distributed throughout the batter, creating a deliciously moist Breakfast Veggie Crinkle Cake that highlights those healthy ingredients.

Step 7: Pour the Batter into the Cake Pan
Carefully pour the vibrant batter into your prepared cake pan, smoothing the top with a spatula for an even surface. Give the pan a light tap on the counter to remove any air bubbles. You’re now ready to bake; your kitchen will soon be filled with a wonderful aroma as the cake cooks!

Step 8: Bake the Cake
Place the cake pan in the preheated oven and bake for 30-35 minutes. Keep an eye on it; the cake is ready when a toothpick inserted into the center comes out clean. This is the moment to look for a slightly golden top, which signals that your Breakfast Veggie Crinkle Cake is perfectly baked.

Step 9: Cool the Cake
Once baked, remove the cake from the oven and allow it to cool in the pan for about 10 minutes. This cooling period helps the cake set properly. Then, carefully run a knife around the edges before transferring it to a wire rack to cool completely. This step is important for achieving the right texture and preventing a soggy bottom.

Step 10: Slice and Serve
When the Breakfast Veggie Crinkle Cake is completely cool, use a serrated knife to slice it into wedges. Consider garnishing with fresh parsley for a touch of color and additional flavor. Serve it warm or at room temperature, perfect for breakfast or a delightful brunch option that everyone will love.

Breakfast Veggie Crinkle Cake Variations

Feel free to get creative and personalize the Breakfast Veggie Crinkle Cake to suit your taste and dietary needs!

Gluten-Free: Use a 1:1 gluten-free flour blend instead of all-purpose flour to create a gluten-free version that everyone can enjoy.
Vegan: Substitute the eggs with flaxseed meal (1 tablespoon flaxseed meal + 2.5 tablespoons water for each egg) and replace the butter with coconut oil for a vegan alternative.
Cheesy Twist: Add 1 cup of shredded cheese, like cheddar or feta, to enhance the flavor and introduce a creamy texture that pairs beautifully with the veggies.
Herbal Notes: Incorporate finely chopped fresh herbs, such as parsley, basil, or dill, to provide a fresh, fragrant layer of flavor that brightens every bite. The addition of herbs can truly elevate your breakfast experience.
Spicy Kick: Mix in ½ teaspoon of crushed red pepper flakes for those who enjoy a little heat. This subtle addition can turn your cake into a bold breakfast option that wakes up your mornings.
Fruit Addition: Toss in ½ cup of finely chopped apples or pears for a hint of natural sweetness and added moisture. It's a delightful surprise that brings a lovely texture alongside the savory elements.
Nutty Crunch: Fold in ½ cup of chopped nuts, like walnuts or almonds, for an added crunch and a dose of healthy fats, creating an enjoyable contrast against the moist cake.
Citrus Zing: Grate the zest of 1 lemon or orange into the batter for a refreshing citrus flavor that brightens the overall taste, making each slice feel like a sunny morning with every bite.

Don't be afraid to mix and match these variations or invent your own as you explore the joy of this scrumptious Breakfast Veggie Crinkle Cake!

How to Store and Freeze Breakfast Veggie Crinkle Cake

Fridge: Store covered in an airtight container for up to 3 days to keep the cake fresh and moist.

Freezer: Wrap slices individually in plastic wrap and then place them in a freezer bag for up to 2 months.

Thawing: To enjoy, thaw slices in the fridge overnight or pop them in the microwave for 30 seconds for a quick warm-up.

Reheating: For best results, reheat individual pieces in the oven at 350°F (175°C) for about 10 minutes to restore moisture and warmth in your Breakfast Veggie Crinkle Cake.

Make Ahead Options

These Breakfast Veggie Crinkle Cakes are perfect for meal prep enthusiasts! You can prepare the batter up to 24 hours in advance; simply mix all your ingredients, including the veggies, and cover the bowl tightly with plastic wrap before refrigerating. This not only saves you valuable time on busy mornings but also allows the flavors to meld beautifully. Additionally, you can bake the cake, let it cool completely, and store it in an airtight container in the fridge for up to 3 days. When you’re ready to enjoy, just slice and serve; it stays just as delicious, making busy weekday breakfasts a breeze!

What to Serve with Breakfast Veggie Crinkle Cake

Indulge in a splendid morning feast where the vibrant flavors of this cake come alive alongside delightful companions.

Fresh Fruit Salad: A colorful mix of seasonal fruits adds brightness and balance, enhancing the cake's rich flavors with natural sweetness. Pairing it with a squeeze of lime brings out the freshness.
Creamy Yogurt: A dollop of thick, creamy yogurt adds a luscious texture that contrasts beautifully with the cake's richness. Opt for plain or flavored—it's an easy way to elevate your breakfast.
Savory Avocado Toast: The creaminess of avocado on toasted bread provides a satisfying crunch and complements the savory notes of the cake perfectly. Top with a sprinkle of chili flakes for a little heat.
Herbed Scrambled Eggs: Fluffy scrambled eggs infused with fresh herbs create a protein-packed side dish. Their lightness balances the cake's density, making for a well-rounded breakfast.
Breakfast Smoothie: Blend up a refreshing smoothie with spinach, banana, and a splash of almond milk. This drink not only hydrates but also wraps the meal in vibrant, energizing flavors.
Coffee or Tea: A warm cup of coffee or herbal tea enhances the wholesome experience. The slight bitterness of coffee counters the sweetness of the cake, creating a lovely harmony.
Homemade Scones: If you're feeling ambitious, serve some crumbly scones on the side. Their texture adds an earthy charm, while a spread of jam can introduce a sweet contrast, enriching your breakfast spread.

Expert Tips for Breakfast Veggie Crinkle Cake

Don’t Overmix: Mix the batter just until combined. Overmixing can lead to a dense texture rather than the light and fluffy Breakfast Veggie Crinkle Cake you want.
Veggie Choice: Feel free to swap or add vegetables based on what you have on hand, but remember to keep the moisture levels in check to avoid a soggy cake.
Egg Temperature: Ensure your eggs are at room temperature before adding them to the batter, encouraging better mixing and an even rise.
Cooling Time: Allow your cake to cool properly in the pan before transferring to a wire rack; this avoids breaking or crumbling and helps achieve that perfect slice.
Storage Solutions: For meal prep, slice the cake and store individually wrapped pieces in the fridge or freezer for quick breakfasts throughout the week.

Breakfast Veggie Crinkle Cake Recipe FAQs

How do I select the right zucchini for my cake?
Absolutely! When choosing zucchini, look for firm ones with smooth skins and vibrant colors. Avoid those with dark spots or soft spots, as they may be overripe. A small to medium-sized zucchini (about 6-8 inches long) is perfect for this recipe, as it tends to be sweeter and less watery than larger ones.

What is the best way to store leftover Breakfast Veggie Crinkle Cake?
To keep it fresh and moist, store your Breakfast Veggie Crinkle Cake in an airtight container in the fridge for up to 3 days. Just ensure it’s fully cooled before covering it, as this will help maintain its lovely texture and prevent sogginess.

Can I freeze the Breakfast Veggie Crinkle Cake? How do I do it?
Yes, you can! To freeze, wrap slices individually in plastic wrap to avoid freezer burn, then place them in a freezer bag or an airtight container. It’s best to enjoy your slices within 2 months for optimal flavor and texture. When you're ready to enjoy, simply thaw in the fridge overnight or use the microwave for a quick warming option.

What should I do if my cake comes out too dense?
If your Breakfast Veggie Crinkle Cake turns out too dense, it’s likely due to overmixing. To prevent this in future bakes, mix the batter just until the ingredients are combined. Also, ensure you’re using fresh leavening agents; check the expiration date on your baking powder and soda to keep everything light and airy!

Is this a pet-friendly recipe? Are there any potential allergies I should know about?
Good question! This Breakfast Veggie Crinkle Cake contains common allergens like gluten (from all-purpose flour) and dairy (from butter and sour cream). If you’re considering pets, the cake is not suitable for them, especially due to the butter and possibly sugar content. Make sure to adjust based on dietary needs or try gluten-free flour alternatives for those sensitive to gluten!