Description
This Zucchini & Quinoa Greek Yogurt Cake is a moist, protein-rich loaf made with naturally sweet ingredients like maple syrup, Greek yogurt, and quinoa. A wholesome, gluten-free treat perfect for breakfast, snacking, or dessert!
Ingredients
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1 cup (100g) grated zucchini (squeezed dry)
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½ cup (90g) cooked quinoa (cooled)
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2 large eggs
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⅓ cup (80ml) maple syrup or honey
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½ cup (120g) plain Greek yogurt
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1 tsp vanilla extract
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½ cup (50g) oat flour or almond flour
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½ tsp baking soda
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¼ tsp cinnamon (optional)
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¼ tsp salt
Optional Add-Ins:
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Mini chocolate chips
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Chopped nuts or seeds
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Shredded coconut
Instructions
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Preheat oven to 350°F (175°C). Grease and line a loaf pan with parchment paper.
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In a large bowl, whisk together eggs, maple syrup, Greek yogurt, and vanilla.
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Stir in the oat flour (or almond flour), baking soda, salt, and cinnamon.
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Fold in the grated zucchini and cooled quinoa until well combined.
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If using optional add-ins, fold them in.
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Pour batter into prepared pan and smooth the top.
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Bake for 45–50 minutes or until a toothpick inserted into the center comes out clean.
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Let cool in pan 10 minutes, then transfer to a wire rack to cool completely.
Notes
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Be sure to squeeze the zucchini well to avoid excess moisture.
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Cool quinoa completely before mixing to prevent curdling the eggs.
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Store leftovers in the fridge for up to 5 days, or freeze slices individually.
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Tastes even better the next day after the flavors have developed.
- Prep Time: 10
- Cook Time: 50
- Category: Breakfast
- Method: Baking
- Cuisine: American