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In recent years, breakfast casseroles have surged in popularity, transforming the way we think about morning meals. These versatile dishes offer a convenient and hearty option for busy mornings or leisurely brunch gatherings. Among the myriad of casserole recipes available, the zucchini bread breakfast casserole stands out as a particularly nutritious and delicious choice. Combining the comforting flavors of traditional zucchini bread with the ease of a casserole, this dish not only satisfies your taste buds but also delivers a wealth of health benefits.

Zucchini Bread Breakfast Casserole

Start your morning right with a nutritious and delicious zucchini bread breakfast casserole! This delightful dish combines the comforting flavors of traditional zucchini bread with the convenience of a casserole, making it a perfect choice for busy mornings or brunch gatherings. Packed with wholesome ingredients, customizable to meet various dietary needs, and easy to prepare, this casserole is a must-try for anyone looking to elevate their breakfast game. Enjoy the healthy twist!
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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 for a richer flavor)

1 teaspoon vanilla extract

1 cup walnuts, chopped (optional for added crunch)

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

½ cup raisins or chocolate chips (optional for a sweet touch)

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Prepare a 9x13 inch baking dish by greasing it with cooking spray or butter to prevent sticking.

    Prepare the Zucchini: In a large mixing bowl, grate the zucchinis. To remove excess moisture, place the grated zucchini in a clean kitchen towel, twist and squeeze out as much liquid as possible. Set the drained zucchini aside.

      Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, and salt until they are thoroughly combined and no dry spots remain.

        Mix Wet Ingredients: In another large bowl, beat the eggs using a whisk or electric mixer until they are frothy. Gradually add in the granulated sugar and brown sugar, mixing until fully incorporated. Finally, blend in the vegetable oil and vanilla extract until the mixture is smooth.

          Combine Mixtures: Slowly incorporate the dry ingredient mixture into the wet ingredients, stirring gently with a spatula or wooden spoon until just combined. Be sure not to overmix, as this can lead to a dense casserole.

            Fold in Zucchini & Extras: Gently fold in the prepared grated zucchini. If you’re using walnuts, shredded carrots, and raisins or chocolate chips, add them at this stage, mixing until everything is evenly distributed throughout the batter.

              Bake: Pour the prepared batter into the greased baking dish, spreading it out evenly with a spatula. Bake in the preheated oven for about 35-40 minutes. The casserole is done when a toothpick inserted into the center comes out clean.

                Cool and Serve: Upon removing the casserole from the oven, allow it to cool for approximately 10 minutes. Slice into squares and serve warm. This dish is also delightful at room temperature, making it great for breakfast or brunch.

                  Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Alternatively, you can freeze portions for a quick and convenient breakfast option later on!

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

                      - Presentation Tips: For a beautiful presentation, serve the casserole on a rustic wooden board or platter, dust with a light sprinkle of powdered sugar, and garnish with fresh mint leaves for a pop of color.