Zucchini Bread Breakfast Casserole -

In today’s fast-paced world, finding a breakfast option that is both nutritious and delicious can often feel like a challenge. Enter the Zucchini Bread Breakfast Casserole—a delightful dish that combines the comforting flavors of traditional zucchini bread with the convenience of a casserole. This recipe not only satisfies the taste buds but also serves as a hearty way to incorporate vegetables into your morning routine. With its fluffy texture and subtly sweet flavor, this casserole is perfect for busy mornings, family brunches, or meal prepping for the week ahead.

Zucchini Bread Breakfast Casserole

Kickstart your mornings with a healthy and delicious Zucchini Bread Breakfast Casserole! This nutritious dish combines the comforting flavors of zucchini bread with the convenience of a casserole, making it perfect for busy days or family brunches. Packed with vitamins and fiber, it's an easy way to add more vegetables to your diet. Customize it with your favorite mix-ins and enjoy a satisfying breakfast that the whole family will love. Prepare, bake, and relish in a great start to your day!

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Ingredients

3 medium zucchinis, finely grated

1 ½ cups all-purpose flour

1 cup granulated sugar

1 cup packed brown sugar

½ cup vegetable oil

4 large eggs

1 teaspoon vanilla extract

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

½ teaspoon salt

1 cup chopped walnuts or pecans (optional)

1 cup raisins or semi-sweet chocolate chips (optional)

½ cup shredded coconut (optional)

1 tablespoon butter, for greasing the baking dish

Fresh basil or mint leaves for garnish (optional)

Instructions

Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Use the butter to thoroughly grease a 9x13 inch baking dish, ensuring the bottom and sides are well-coated to prevent sticking.

Prepare the Zucchini: Grate the zucchinis and transfer them to a clean kitchen towel. Gather the edges of the towel and twist to wring out as much moisture as you can. This step is crucial for preventing a soggy casserole. Set your prepared zucchini aside.

Mix Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt. Use a whisk to blend everything together until evenly mixed and free of lumps, ensuring a uniform texture.

Combine Wet Ingredients: In a separate bowl, whisk together the vegetable oil, eggs, and vanilla extract. Beat the mixture well until fully combined to create a creamy base.

Combine Mixtures: Gradually pour the wet ingredients into the dry ingredient mixture. Using a spatula, gently fold the two mixtures together until just incorporated. Be careful not to overmix, as this can make the casserole dense.

Add Zucchini and Optional Ingredients: Carefully fold in the prepared grated zucchini. If you choose to include the optional ingredients, add the chopped nuts, raisins, chocolate chips, or shredded coconut at this stage. Stir just until everything is evenly distributed throughout the batter.

Transfer to Baking Dish: Pour the combined batter into the prepared baking dish. Use a spatula to spread the mixture evenly, smoothing out the top for a uniform bake.

Bake: Place the casserole in the preheated oven and bake for 45-50 minutes. To check for doneness, insert a toothpick into the center; it should come out clean when the casserole is ready.

Cool and Serve: Once baked, carefully remove the casserole from the oven and allow it to cool for about 10 minutes. Cut into squares for serving. For an extra touch, garnish with fresh basil or mint leaves if desired.

Enjoy! This Zucchini Bread Breakfast Casserole can be savored warm straight from the oven, or store leftover pieces in the refrigerator for a quick and delightful breakfast throughout the week.

Prep Time, Total Time, Servings: 15 mins | 1 hr | 8 servings