I don’t always bake… but when I do, it’s usually due to terrible weather or that someone is sick. Well this week it was me and after one day of literally sleeping ALL day, I needed something to do that would yield a tangible result and make me feel a little bit better about myself…

In (or out of the oven) came Blueberry, Zucchini Breakfast Cake. I’m no expert baker so, it’s not perfect… YET. But a few of you over on Instagram asked me to share the recipe so, here it is. On one condition though; if you know of a better way to cut out more of the processed sugar for more natural sweeteners, without making it too wet and gooey, you have to share! Is anyone else sick and tired of how much sugar most recipes call for?! This one is so tough to alter (yes I’ve tried before as well) because the zucchini holds so much moister that by adding a natural sweetener such as; honey, agave nectar or maple syrup as a full replacement to sugar, seems to make it soggy…

My hope is that I can get better at altering some of these super appealing recipes and start stock piling some breakfast items we can freeze, quickly heat or thaw and grab to go when school starts in a few weeks. Read more about my snack preppin’ here.

Blueberry, Zucchini Breakfast Cake  

This moist and healthy breakfast cake can be baked as bread, muffins, or cake slices for the perfect, sustainable, grab n’ go breakfast. Using up tasty, in-season produce is always a big hit! Bonus points for being nursing friendly, too!

Prep Time: 25 minutes (Triple that when baking with kids) 

Bake Time: 40 minutes 

Cool Time: 10 minutes 

Oven: 350°F

Makes: Approx. 2 Loaves or 1 dozen large muffins 

Ingredients: 

• 3 cups whole grain whole wheat flower (can substitute half with oats but I was all out this time)  
• 1 tablespoon of baking powder 
• 2 teaspoons ground cinnamon (or more  if you’re like me) 
• 1 teaspoon salt 
• 2 eggs, lightly beaten 
• ¾ cup sugar  
• 1 tablespoon agave nectar 
• 2 ½ cups coarsely shredded, unpeeled zucchini  
• 1 cup avocado oil (or other preferred baking oil) 
• 2 teaspoons vanilla 
• 1 cup chopped walnuts, flax seed, hemp seed (I did both flax & hemp) 
• ½  cup fresh blueberries (can substitute for other fresh berries or raisins)  

Directions: 

1. Preheat oven to 350°F. Grease bottom & sides of bread, cake or muffin pan(s). Set aside. In a large mixing bowl (I prefer metal), stir together flour/oats, baking powder, cinnamon, salt and nuts/flax seed/hemp seed if you choose. Set aside.   

1. In a medium mixing bowl, combine eggs, sugar, agave nectar, shredded zucchini, oil and vanilla. Combine the dry and wet mixtures and stir until everything is moist and batter is somewhat lumpy. Fold in blueberries gently. Spoon batter into greased pans careful not to overfill.  

1. Bake on middle oven rack for about 40 minutes or until a wooden toothpick near center comes out clean. Cool in pans for approx. 10 minutes. Remove from pans and let bread, cake or muffins finish cooling completely on wire rack.  

1. Enjoy warm or store individual muffins or slices in freezer bags to heat, grab n’ go’. 

Note: Baking times vary depending on oven temperatures and pan size. I used a small, tin cake sheet and large muffin tin. When using larger sheets or glass baking dish, adjust your cooking time accordingly. Fill pans only two-thirds full and use any leftover batter for muffins.

〉 Did you enjoy this recipe? Do you have alternative sweetener tips for the rest of us? Leave a comment below and pin or share with a friend!

PS: Thanks Mum for the huge Zucchini and thank you to our local Blueberry farm; Crabtree’s for the delicious blueberries!