Breakfast Cake

I love breakfast foods and feel bad when my kids eat cold cereal, but my usual rotation of warm yumminess was seeming old to me. So I made a zucchini bread and a pumpkin bread a little healthier (whole wheat flour and less sugar) and baked them in 13x9 pans for breakfast cake. Easier than doing muffins, I figure, though you do have to get up early enough to get it in the oven so it can come out nice and warm at the right time. This isn't health food by any stretch of the imagination (there is still plenty of sugar and oil) but it can't be much different than syrup on pancakes and waffles.


Zucchini Breakfast Cake
We grated the zucchini from our garden and froze it in 3 cup portions for this recipe, and then used 5 cup containers to make individual mixes of the dry ingredients.
Preheat oven to 350 degrees. Spray 13x9 glass pan.

3 1/3 cups whole wheat flour (or half wheat/half white)
1 1/3 cups sugar (lately I've been doing only 1 cup sugar)
1 tsp salt
1 tsp baking soda
1/4 tsp baking powder
1 TB ground cinnamon
1 TB vanilla extract
3 eggs
1 cup oil (or half oil, half applesauce)
3 cups grated zucchini

Mix well, combining dry ingredients together first. Put in greased pan. Bake for 45-50 min. (until knife inserted comes out clean).



Pumpkin Breakfast Cake
Preheat oven to 325 degrees. Spray 13x9 glass pan.

3 1/2 cups whole wheat flour  (or half wheat/half white)
2 cups sugar
1/2 tsp baking powder
2 tsp baking soda
1 1/2 tsp. salt
1 tsp each of cinnamon, nutmeg, and ground cloves
4 eggs
1 cup oil (or half oil, half applesauce)
2 cups pumpkin

Mix well, combining dry ingredients together first. Put in greased pan. Bake for 45-50 min. (until knife inserted comes out clean).