Recipes (Eat well)

Zucchini Protein Breakfast Cake

Breakfast, in my opinion, is the best meal of the day. It might have something to do with the fact that everything I make is sweet. Yum.

But sweet can be deceiving. Not only is breakfast delicious, but it can also be healthy and keep you full through the morning. Plus, breakfast is linked to numerous health benefits. A healthy breakfast provides essential nutrients, vitamins, and minerals because it makes for a more nutritionally complete day. It also improves concentration and performance throughout the day (just think about how awful you feel when your stomach is empty…) and can even help lower cholesterol.

It’s a meal that’s meant to get you energized. Coffee aside…

Zucchini Protein Breakfast Cake

Here are the ingredients you’ll need:

For the batter:

  • 1 mashed banana
  • 1/2 small to medium zucchini (peeled and shredded)
  • 1 egg
  • 1 scoop vanilla protein powder
  • 1/2-1 tablespoons oats (doesn’t really matter what kind)
  • 1/2 tablespoon small walnut pieces (or chopped walnuts)
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon vanilla
  • 1/2 teaspoon chia seeds or flax seeds
For the “icing”:
  • 1/5 cup of greek yogurt
  • 1/2 teaspoon real maple syrup (or honey, or agave, or other sweetener, but I think syrup works best)
In a microwave safe shallow bowl, mix together the mashed banana, egg, shredded zucchini, and vanilla. Next stir in protein powder and oats. Once incorporated, add the remaining ingredients and stir. You should end up with a thick batter.


Place your bowl in the microwave for 3 minutes or so until the cake is set (depending on your microwave, it may take slightly longer). Remove from the microwave and allow it to sit for a minute or so (or not, if you’re short on time). Use a spoon to loosen the cake from the bowl and flip it over onto a plate. When all is said and done it should look like this:


Unappealing, huh? Just trust me on this one.

Now it’s ready for the icing. Just place the greek yogurt on the top center of your cake along with a small amount of maple syrup (or other sweetener, but I think syrup works best). Because the cake is hot, it will melt the yogurt slightly, and you can use a spoon to spread your icing/sweetener around your cake.

And there you have it!

Not many breakfasts have vegetables in them, so it’s always exciting to come up with something that does. I’ll have to post some of my spinach and kale smoothies soon as well. Does anyone else eat veggies in the morning?


One thought on “Zucchini Protein Breakfast Cake

  1. I do! I love getting a veggie in with breakfast – green smoothies, veggie hash with eggs, savory oatmeal with peas, breakfast sandwiches with spinach… it makes me feel a whole lot less guilty when I end up just eating cereal for dinner later that night. Hah! 🙂

    This recipe is basically like my zucchini oats, only like your pumpkin cake! I definitely will try it next zucchini I buy.

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