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Almond flour Apple Zucchini Breakfast Cake

Categories Breakfast, Dairy free, Dessert, Easy Recipes, Gluten Free, Healthy Recipes, Main Course

Cake for breakfast?!?! Yes ma’am! This almond flour apple zucchini breakfast cake is delicious and nutritious! It’s packed with vegetables and fruits as well as proteins and energy sustaining carbs to get your day going on the right or left (I’ve got you lefties out there) foot.

This cake will store on the counter for a day but will stay the very best if refrigerated because of all the zucchini and apple in the cake. I love to add a little powdered sugar glaze on top to give it an extra measure of sweetness but it’s totally optional and this cake is great without it. Serve warm or cold and enjoy!

What you need to make this almond flour apple zucchini breakfast cake:

Makes 1 – 9 x 13 cake

  • 2 cups zucchini = shredded
  • 1 cup apple – shredded
  • 3 eggs
  • 1/2 cup milk
  • 2 tablespoons cinnamon
  • 1 cup almond flour – can be subbed for regular flour in equal amounts
  • 1 1/2 cups flour
  • 1 1/4 cups sugar or sweetener of choice – I like to do half monk fruit and half sugar
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1 teaspoon vanilla

Powdered sugar glaze:

  • 1 cup powdered sugar
  • 1 teaspoon butter
  • 1 teaspoon vanilla extract
  • 2 tablespoons milk
  • Pinch of salt

Instructions

  1. Preheat oven to 350 F.
  2. Add shredded zucchini, apple, eggs. milk and vanilla and stir together. If you do not want chunks or signs of zucchini, blend this mixture in a blender or with an immersion blender until it’s smooth.
  3. In another bowl, add cinnamon, flour, sugar, salt, baking powder and sift together.
  4. Pour into a greased glass baking dish and bake for 30-33 minutes or until center is risen and baked well.
  5. Let cool slightly and serve warm or cold.
  6. To make the glaze, add all ingredients into a bowl and whisk until smooth, pour over cake or individual pieces.

For more healthy zucchini baked goods recipes check out these recipes:

Print Recipe
4.50 from 4 votes

Almond Flour Apple Zucchini Breakfast Cake

Fruit and vegetable packed with proteins and fats to help you start your day in a delicious and healthy way!
Prep Time10 minutes
Cook Time33 minutes
Course: Breakfast, cake, Main Course, Snack
Cuisine: Breakfast, cake, main course, Snacks
Keyword: Apple, Breakfast, Cake, Healthy, Zucchini
Servings: 1 9 x 13 cake

Ingredients

  • 2 cups zucchini = shredded
  • 1 cup apple – shredded
  • 3 eggs
  • 1/2 cup milk
  • 2 tablespoons cinnamon
  • 1 cup almond flour – can be subbed for regular flour in equal amounts
  • 1 1/2 cups flour or gluten free baking mix
  • 1 1/4 cups sugar or sweetener of choice – I like to do half monk fruit and half sugar
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1 teaspoon vanilla
  • For powdered sugar glaze:
  • 1 cup powdered sugar
  • 1 teaspoon butter
  • 1 teaspoon vanilla extract
  • 2 tablespoons milk
  • Pinch of salt

Instructions

  • Preheat oven to 350 F.
  • Add shredded zucchini, apple, eggs. milk and vanilla and stir together. If you do not want chunks or signs of zucchini, blend this mixture in a blender or with an immersion blender until it’s smooth.
  • In another bowl, add cinnamon, flour, sugar, salt, baking powder and sift together.
  • Pour into a greased glass baking dish and bake for 30-33 minutes or until center is risen and baked well.
  • Let cool slightly and serve warm or cold.
  • To make the glaze, add all ingredients into a bowl and whisk until smooth, pour over cake or individual pieces.