Ingredients
Scale
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ teaspoon ground black pepper
- 1 teaspoon garlic powder
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
- 1 cup grated zucchini
- ½ cup grated carrots
- ½ cup finely diced bell pepper
- 1 tablespoon fresh parsley, chopped (for garnish)
Instructions
- Preheat oven to 350°F (175°C) and grease a 9-inch round cake pan with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, black pepper, and garlic powder.
- In a large mixing bowl, cream together softened butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition; then stir in vanilla extract.
- Gradually mix in dry ingredients until just combined; fold in grated zucchini, carrots, bell pepper, and sour cream.
- Pour batter into prepared pan and smooth the top. Bake for 30-35 minutes or until a toothpick comes out clean.
- Allow cooling in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (80g)
- Calories: 230
- Sugar: 8g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg