Description
Breakfast Veggie Crinkle Cake
Start your morning with a savory twist: Breakfast Veggie Crinkle Cake! Packed with colorful vegetables, melty cheese and a golden crinkled top—perfect for brunch or grab-and-go mornings. 🌞🥕🧀
Ingredients
– 3 eggs 🥚
– 150 g plain yogurt or buttermilk 🥛
– 60 ml olive oil 🫒
– 200 g all-purpose flour 🌾
– 1½ tsp baking powder 🧂
– 100 g grated cheddar cheese 🧀
– 1 medium zucchini, grated 🥒
– 1 carrot, grated 🥕
– 1 small red bell pepper, finely diced 🫑
– 50 g fresh spinach, chopped 🌱
– 1 small onion, finely chopped 🧅
– 1 clove garlic, minced 🧄
– 1 tsp dried oregano or mixed herbs 🌿
– ½ tsp salt 🧂
– ¼ tsp black pepper 🌶️
– 1 tbsp lemon zest (optional) 🍋
– Extra olive oil for brushing 🫒
Instructions
1 Preheat the oven to 180°C (350°F). Grease and line a 20–22 cm (8–9 in) round cake tin or a loaf tin with parchment paper.
2 Squeeze excess moisture from the grated zucchini and carrot using a clean kitchen towel or paper towels.
3 In a large bowl, whisk the eggs with yogurt and olive oil until smooth.
4 In a separate bowl combine the flour and baking powder, then season with salt, pepper and dried herbs.
5 Fold the dry ingredients into the wet mixture until just combined. Stir in the grated cheddar, chopped spinach, diced pepper, chopped onion and minced garlic.
6 Gently fold in the drained zucchini and carrot so they distribute evenly through the batter. Add lemon zest if using.
7 Spoon the batter into the prepared tin and smooth the top. To create a crinkled, golden top: brush lightly with olive oil and use a fork to make a few shallow crisscross lines across the surface.
8 Bake in the preheated oven for 35–40 minutes, or until the cake is puffed, golden and a toothpick inserted in the center comes out clean.
9 If the top browns too quickly, tent loosely with foil for the last 10 minutes of baking.
10 Let the cake cool in the tin for 10 minutes, then transfer to a wire rack to cool slightly. Serve warm or at room temperature, sliced for breakfast or brunch.