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Zucchini Bread Breakfast Casserole is a delightful way to start your day, merging the comforting flavors of traditional zucchini bread with the convenience of a breakfast casserole. This dish stands out as a perfect morning meal that not only satisfies your taste buds but also nourishes your body. With the increasing popularity of meal prep and the need for quick yet wholesome breakfast options, this casserole emerges as an ideal solution for families and busy individuals alike.

Zucchini Bread Breakfast Casserole

Start your mornings right with a Zucchini Bread Breakfast Casserole that blends tender zucchini with warm spices for a delightful twist on breakfast. This easy-to-make casserole is packed with nutrients, making it a perfect meal prep option for busy days. Enjoy its moist texture, customizable flavors, and the ability to serve it warm or at room temperature. Transform your breakfast routine with this wholesome dish that's sure to impress your family and friends.
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Ingredients
  

4 medium zucchinis, grated

1 cup all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

¼ teaspoon salt

3 large eggs

1 cup granulated sugar

½ cup packed brown sugar

½ cup vegetable oil (or melted coconut oil)

1 teaspoon vanilla extract

1 cup walnuts, chopped (optional)

1 cup shredded carrots (for extra flavor and nutrition, optional)

½ cup raisins or chocolate chips (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish with cooking spray or butter.

    Prepare the Zucchini: In a large mixing bowl, grate the zucchinis and then squeeze out excess moisture using a clean kitchen towel or paper towels. Set aside.

      Combine Dry Ingredients: In another bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt until well mixed.

        Mix Wet Ingredients: In a separate large bowl, beat the eggs. Then add in both the granulated sugar and brown sugar, mixing until combined. Stir in the oil and vanilla extract.

          Combine Mixtures: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Do not overmix.

            Fold in Zucchini & Extras: Carefully fold in the grated zucchini, and if using, the chopped walnuts, shredded carrots, and raisins or chocolate chips. Mix until evenly distributed.

              Bake: Pour the batter into the prepared baking dish, spreading it evenly. Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted in the center comes out clean.

                Cool and Serve: Remove from the oven and let the casserole cool for about 10 minutes. Slice into squares and serve warm. This casserole can also be enjoyed at room temperature for breakfast or brunch.

                  Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days. You can also freeze portions for a quick breakfast option later!

                    Prep Time, Total Time, Servings: 15 mins | 55 mins | 8 servings