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In recent years, breakfast casseroles have surged in popularity, transforming breakfast from a rushed meal into a delightful centerpiece for family gatherings and brunches. These versatile dishes combine a variety of ingredients, allowing for creativity and convenience—perfect for busy mornings or leisurely weekends. Among the myriad of breakfast casserole options available, the Zucchini Bread Breakfast Casserole stands out as a delicious, wholesome choice that combines the beloved flavors of zucchini bread with the satisfying heartiness of a casserole.

Zucchini Bread Breakfast Casserole

Start your day with a delicious and nutritious Zucchini Bread Breakfast Casserole, a perfect blend of flavors that transforms breakfast into a delightful experience. This wholesome dish combines the goodness of zucchini with the heartiness of a casserole, making it a versatile option for busy mornings or relaxed brunches. Easy to customize with optional ingredients, this recipe is great for the whole family and packs in essential vitamins and minerals to fuel your day. Whether you enjoy it fresh from the oven or as a make-ahead meal, this casserole will surely become a breakfast favorite.
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Ingredients
  

3 cups grated zucchini (approximately 2 medium zucchinis)

1 ½ cups all-purpose flour

1 cup granulated sugar

½ cup packed brown sugar

½ cup vegetable oil

4 large eggs

1 teaspoon vanilla extract

1 teaspoon baking soda

½ teaspoon baking powder

1 teaspoon ground cinnamon

¼ teaspoon ground nutmeg

¼ teaspoon salt

1 cup chopped walnuts or pecans (optional)

1 cup shredded carrots (optional)

1 cup raisins or chocolate chips (optional)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Prepare a 9x13-inch baking dish by greasing it lightly or lining it with parchment paper for easier cleanup.

    Prepare the Zucchini: Grate the zucchinis using the large holes of a box grater. Place the grated zucchini into a clean kitchen towel, twist the towel, and squeeze to remove as much excess moisture as possible. Set the drained zucchini aside.

      Mix the Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking soda, baking powder, ground cinnamon, ground nutmeg, and salt until everything is evenly blended.

        Combine the Wet Ingredients: In a separate bowl, lightly beat the eggs with a whisk or fork. Add the vegetable oil and vanilla extract, mixing until the ingredients are well combined and the mixture is smooth.

          Incorporate the Mixtures: Gradually pour the wet ingredients into the bowl with the dry ingredients. Stir gently with a spatula until just combined; be careful not to overmix. Next, fold in the prepared zucchini, walnuts or pecans (if using), shredded carrots (if using), and raisins or chocolate chips (if using) until they’re uniformly distributed throughout the batter.

            Pour and Smooth Out: Transfer the batter into the prepared baking dish. Use a rubber spatula to spread it evenly across the dish.

              Bake the Casserole: Place the baking dish in the preheated oven. Bake for about 35-40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.

                Cool and Serve: Once baked, remove the casserole from the oven and let it cool in the pan for around 10 minutes. Cut into squares and serve warm. For an extra touch, drizzle with honey or maple syrup if desired.

                  Prep Time, Total Time, Servings: Prep: 15 minutes | Total: 50 minutes | Serves: 8-10