Gluten free Breakfast Cake with cacao and courgette. Packed with nutrition for a great start to the day. Wholegrain and optional dairy free.
This post uses Affiliate links from which I may earn a small commission. As an Amazon Associate I also earn from qualifying purchases. Commission earned is at no extra cost to yourself. Thank you for supporting this blog.
DON’T LOSE THIS RECIPE! PIN gluten free Breakfast Cake FOR LATER…
Gluten Free Breakfast Cake inspired by the harvest
Gluten free breakfast cake. It’s one of the best starts to the day. And this one is inspired by a super-sized courgette (zucchini) harvest.
Much as we love eating courgettes as a side, the continuing glut has meant a need to get more inventive every day with ways to consume them. My gluten free Breakfast Cake is the latest effort in the fight to tame the deluge. But it is quite possibly my favourite yet.
If you have ever grown zucchini, you will know that they are vigorous little beasts. Every year I tell myself to plant less. It makes no difference. They grow so fast that there are always too many to keep up with. But the fact that they are so easy to grow is a big draw. There’s nothing worse than growing food that either fails or takes loads of effort and space for little reward. Courgettes just keep on coming, no matter how little attention they are given.
What goes into gluten free Breakfast Cake?
This gluten free breakfast cake is a twist on the Gluten Free Alchemist Courgette Cookies, which are super-popular. But I thought that with a few ingredient tweaks and made as a tray bake, they might make wholesome, healthy and very sustaining breakfast bars. And indeed they do.
Key ingredients
For a start, they are super-nutritious. Made with my rice-free flour B blend and gluten free oats and oat flour, they are full of protein-rich and wholegrain goodness. The courgette, which is high in fibre, antioxidants, potassium and Vitamin C (while also low calorie, low fat and low sugar) offers plenty of moisture and contributes to your ‘5 a day’.
There’s peanuts and hazelnuts which bring more energy-sustaining protein, minerals, vitamins and fibre and add crunch and depth of flavour. And for the chocolate-lovers amongst us, the recipe uses healthy cacao powder (which not only packs a flavour punch, but is full of antioxidants, minerals and B and E vitamins).
All cakes (even gluten free breakfast cake) need a little sweetness though… right? So, I’ve added a combination of a little soft light brown sugar and unrefined coconut sugar. It seemed a good compromise on the health front. Although… I did throw in a few dark chocolate chips for good measure. Although these can be simply subbed for carob chips or cacao nibs to keep the breakfast cake as healthy as possible.
Is this recipe easy to make?
Absolutely yes. There is no significant skill involved in making my gluten free breakfast cake. As long as you have a sturdy grater, a set of kitchen scales, some mixing bowls, an electric hand whisk, a mixing spoon, a baking tin, and an oven you’re good to go… The most fiddly part is grating the courgette!
Can I make gluten free breakfast cake dairy free?
Yes, you can. If you can’t eat dairy, no worries. Simply substitute the butter for a good dairy free alternative that you love and make sure you use dark vegan chocolate if you are adding the chips.
How long will courgette breakfast cake last?
My courgette gluten free breakfast cake will last well for several days in an airtight container in the fridge. Although you can also freeze it to make it last longer. Cut into portioned slices and it will be ready for a grab and go breakfast, or a mid-morning snack in the office.
Not only is my breakfast cake relatively guilt free, but it’s amazingly filling too. And unless you are a ridiculously hungry person, it should sustain you for hours.
Ready to make this recipe?
I hope so! Let me know how you get on. It’s been a keeper here and we hope you love it as much as we do.
Of course if you want some other great breakfast ideas, we have plenty more inspiration over on our Breakfast & Brunch Index page. With everything from Belgian waffles and oat pancakes, to breakfast muffins, Shakshuka, home-made Granola, Porridge Jars and breakfast bowls, we have you covered.
Other Courgette (Zucchini) Recipes on Gluten Free Alchemist
- Courgette Cherry Cupcakes
- Chocolate-Courgette Cake
- Zucchini Roll-Ups
- Giant Courgette Stuffed with Puy Lentil Stuffing
- Oriental Courgette Noodles Soup
- Courgette Cookies
- Savoury Summer Upside Down Cake
- Marinated BBQ Veg
- Frittata
Thanks for popping by
Gluten Free Breakfast Cake with Cacao and Courgette
Key equipment
- Oven
- 9 inch (23 cm) square non-stick baking tin
- grater
- large sharp knife
Ingredients
- 125 g plain gluten free flour blend I use GFA rice free blend B (see NOTES)
- 25 g cacao powder
- 90 g GF oats
- 50 g GF oat flour to make at home – See NOTES
- 60 g tapioca flour
- 1 tsp GF baking powder
- ½ tsp bicarbonate of soda
- ¼ tsp fine sea salt
- 180 g unsalted butter (or DF alternative) softened
- 75 g coconut palm sugar
- 85 g light soft brown sugar
- 1 large egg UK large
- 1½ tsp vanilla extract
- 280 g courgette/zucchini grated
- 40 g crunchy peanut butter
- 35 g chopped roasted hazelnuts
- 120 g dark chocolate (or carob) chips/chunks (optional) DF if needed
Instructions
- Base-line a 9 inch/23cm square baking tin with baking paper.
- Pre-heat the oven to 180 C/350 F/Gas 4.
- Weigh and mix together the flours, cacao, oats, baking powder, bicarbonate of soda and salt, until completely blended (TIP : Weigh into an airtight container and shake vigorously).
- In a large mixing bowl, beat together the butter and sugars until pale and light.
- Add the egg and vanilla and beat again to blend thoroughly.
- Add the dry ingredients, grated courgette/zucchini, peanut butter, hazelnuts and chocolate/carob chips (if using) and fold together until you have an even mixture.
- Spoon the batter into the baking tin and smooth the top.
- Bake for 20 to 25 minutes until the top is firm to the touch.
- Leave the cake in the tin for 20 to 30 minutes, before turning out onto a wire rack to cool completely.
- Cut into slices and store in an airtight container.
Notes
Nutrition
© 2019-2022 Kate Dowse All Rights Reserved – Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist
Gluten Free Breakfast Cake shared with :
- Cook Blog Share with Lost In Food
- Meatless Monday with Confessions of a Mother Runner and A Whisk & Two Wands
- What’s For Dinner #280 with The Lazy Gastronome
- Create, Bake, Grow and Gather #436 with Shabby Art Boutique
Previously shared with: Fiesta Friday #184; Simple & In Season with Feeding Boys; We Should Cocoa with Tin & Thyme; Eat Your Greens with Allotment to Kitchen and The Veg Hog
Just looking at the picture made my mouth start to water! Those look so filing and flavorful! Thanks for sharing at the What’s for Dinner party! Hope to see you back tomorrow.
Thanks Helen. You’re so welcome. Always good to share x
********************************************************
Thank you for sharing at #OverTheMoon. Pinned and shared. Have a lovely week. I hope to see you at next week’s party too! Please stay safe and healthy. Come party with us at Over The Moon! Catapult your content Over The Moon! @marilyn_lesniak @EclecticRedBarn
********************************************************
Thanks Marilyn. You’re welcome x
yes this sounds amazing, love baking with zucchini!
Thanks Sarah. Me too! x
Cake for breakfast?! Yes pleeeeeeeeease!!!! Thanks so much for your entries into Simple and in Season xxx
Ha ha! You're welcome.
Cake for breakfast has to be good…. right? x
So tasty looking and brilliant use of extra courgettes. Thank you for taking part in Eat Your Greens!
Thank you. You're welcome. I love using courgette in bakes! x
Looking through that list of ingredients has my mouth watering – peanut butter, roasted hazelnuts and chocolate. I'm in love with these bars. What a splendid breakfast they would make. Thanks for sharing with #WeShouldCocoa. Pinned.
Thanks Choclette. Definitely one of the best breakfasts….. but then what can go wrong with cake? x
This looks wonderful, I've pinned it for baking in the future. Great that it is GF and loaded with fiber as well as deliciousness.
Thank you Liz. The recipe is a keeper for sure. Let me know if you ever make them and how you find them xx
Great! I'm in need of more creative ways to hide zucchini in the kids' food, and this answers my need! 👍
Ha ha! Yes…… 'Cake' is always a winner with kids and who needs to know it contains green stuff?? x
And talking about courgettes.. wow! I have never used them in cakes yet and I am entrigued by your recipe. So wonderful with chocolate. Brava!
Thanks Alida. That is very kind of you. You must try them in cakes…… It's a perfect way to hide them from sceptical children (although I suspect yours are less fussy than mine)! x
This looks delicious and I would love to eat it all day! First for breakfast then I'd be snacking on it for the rest of the day. Such a great way of using up courgettes too. Thanks for sharing with #CookOnceEatTwice
Thanks Corina. It was one of those bakes that is a little too moreish. But the recipe makes plenty, so even snacking all day, it will last a few! x
Ooooh Kate, I could eat these at breakfast and lunch and dinner! These look so good and I love that they contain hidden veg. I have included your bake in this weeks CookBlogShare round up and I hope to see you there this week x
Thanks Kirsty for your kind comments and for including in the Cook Blog Share round up. I have just come back from holiday (Barcelona of all places to be last week!), so apologies for not sending anything over…. I will come check the round up later xxx
I think these would make a fabulous breakfast treat. I love how chunky they are and that they are good for you, as they contain 1 of our 5 a day inside each slice!
thank you for linking to #Bakeoftheweek x
Thanks Jenny….. I can vouch for that. Definitely a sustaining start to the day xx
Stunning photos as always Kate, and what a fab recipe to use up your home grown courgettes with! Thanks for linking up to #TreatPetite
Thanks Kat. You're welcome. It made a change from the usual cakes and muffins. Always good to have another green option up the sleeve! x
They certainly look good what a nice crumbly texture they appear to have. Sadly Ive not had much success growing courgettes which is odd as everyone else says they are easy to grow, so i have never had a courgette glut. Maybe one day, however these look like they are worth buying courgettes to make. Thank you for sharing on #CookBlogShare
Oh no! I wonder why your courgettes have not grown well? Our soil is fairly rubbish….. I thought they grow pretty much anywhere, but maybe they prefer an impoverished home!
Let me know if you try them and how you find them…. x
chocolate and zucchini/courgette are a great mix – especially for fussy eaters as it is harder to see the green if that is not your thing – and I would put in chocolate chunks too even though I know cocoa nibs are more healthy but these look healthy enough that a little bit of c hocolate can't hurt 🙂
I agree Johanna. I always think it sounds like an odd baking ingredient, but once you realise how innocuous it is and combine that with the goodness it provides, it is a no brainer.
As for chocolate….. I'm with you! Chocolate isn't all bad! x
These sound amazing Kate! I have to admit that I've never baked anything with courgette before, but my Mum and Dad were treated to a courgette cake a little while ago and they were completely blown over by it. I definitely need to rectify the situation and include them in a bake 🙂 Thankyou too for joining in with #BakingCrumbs again, it's lovely to have you on board 🙂
Angela x
Thanks Angela. If you have never baked with courgette, then you absolutely must rectify it. The courgettes are at their best right now, so good time to take advantage xx
What a lovely idea, it's healthier as it has the zucchini and cacao & peanut butter to make it delicious.
Thanks Anca. The cacao was perfect with the zucchini. I think you could even up the peanut butter content to enhance the nut flavours further. x
Such an interesting combination. I haven't baked anything with zucchini – this sounds amazing! Thanks for sharing at this week;s Fiesta Friday party!
Thanks Jhules. Never baked with zucchini? You must try! It is such a great ingredient! x
Mmm these look delicious, and healthy too since they are made with courgette, bonus! I made the courgette and poppy seed loaf from Veggie Desserts + Cakes recently and know how tricky it is to grate a courgette from experience!
Thanks Lucy. Grating courgette is not my favourite pastime, although hubby bought me a super drum grater which I am sure will make my life a lot easier! x
Ah yes like you the curgette glut in my home also continues.
This breakfast cake is not just lovely to look at, sound delicious too – I would love to try some, oh yes I can – you have shared the recipe. Will be a change from the flapjacks i make, off to see if i have all the ingredients, Thank you for sharing with EatYourGreens.
Ha ha! Thanks Shaheen. Hope you get to try them. Let me know what you think xx