Zucchini Cakes

Zucchini Delight Cake

These Zucchini Cakes take less than 20 minutes to make, and the recipe has simple ingredients. It’s a delicious way to make zucchini, and they are an excellent side for Beef Bourguignon.

Perfect side dish for meat and a great snack in between meals or an appetizer. Great during the summer when zucchini is cheap.

The flavor is fresh, and the crisp edges and the hearty middle contrast is addictively good.

Ingredients You’ll Need:

  • avocado oil
  • yellow 
  • garlic 
  • fresh basil
  • zucchini
  • eggs
  • salt
  • coconut flour
  • flax meal
  • baking powder
  • Cayo coconut yogurt to garnish

How to Make Zucchini Cakes

To get started, wash the zucchini and shred it.

The easiest way is to use a food processor for shredding, but if you dont have one, use the hand shredder. It doesn’t take long, and zucchini is easy to grate.  

Squeeze as much moisture as you can out of the shredded pieces. You can use cheesecloth and squeeze the water, then pat it with a paper towel to remove the leftover water. 

And you’ll be amazed by how much moisture comes out.

Should you salt the zucchini? 

Many shredded zucchini recipes advise salting the shredded pieces and letting them sit for 10 minutes before squeezing. Salt will help to get more water out of the zucchini. You can certainly do it if you want, but I don’t bother. I have never found that this makes no difference in this recipe. Really. And I’ve never had any issues with the cakes being soggy. So if you prefer salt and drain, go ahead, but I skip it.

Transfer the zucchini to a bowl and add eggs, flax meal, flour, chopped basil, salt, pepper, and baking powder. You want to use enough avocado oil that there is enough oil at the bottom of the pan and there is oil around each cake. Otherwise, the cakes won’t get crispy. 

Smaller zucchini are better– Smaller, younger zucchini are less watery and more flavorful. So opt for choosing smaller ones rather than the big ones.

Squeeze the excess water– make sure you squeeze out as much excess water as possible using a cheesecloth. Doing this will make a HUGE difference, and it will make the recipe.

Shred in a food processor – This process will make things easier and quicker. If you don’t have or don’t want to use a food processor, it’s ok to shred by hand.

This is a relatively healthy way to prepare zucchini, and it tastes delicious.

The bulk of the cakes is vegetable, with a little bit of coconut flour and egg to bind. It’s then pan-fried in avocado oil until crispy.

Serving

The zucchini cakes are lovely on their own, or you can serve them with yogurt. I’ll dip it in for a bit of tanginess to go with it. You could also try coconut yogurt or sour cream with some freshly chopped dill!

You can also dip it in cashew sauce, pesto, beet hummus, or dandelion pesto. I find this recipe goes well with beef bourguignon, baked chicken, 

Check out my Ultimate Guide to Zucchini Noddles.  

Did you like the recipe? Please leave a 5-star rating in the recipe card below and/or a review in the comments section further down the page.

Zucchini Cakes

These Zucchini Cakes are quick and easy to make (15-20 minutes, start to finish). The cakes also happen to be dairy-free, gluten-free, and kids friendly! They are super easy to make and with healthy ingredients.
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Course: Appetizer, Dessert, Snack
Cuisine: American, European, Mediterranean
Keyword: avocado oil, garlic, grated zucchini
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4
Calories: 117kcal
Author: Angie

Ingredients

  • 1 tbsp avocado oil
  • 1 small yellow onion, grated
  • 2 garlic clove
  • 2 cup grated zucchini
  • ½ tbsp salt
  • 2 eggs
  • ¼ cup coconut flour
  • 2 tbsp flax meal
  • ½ tbsp baking powder

Cayo coconut yogurt to garnish

    Instructions

    • Dice the onion and mince the garlic.
    • Heat 1 tablespoon of the avocado oil in a large skillet.
    • Sauté the onion and garlic for 2 minutes,
    • add chiffonade basil and saute for another 30 seconds, then set aside.
    • Grate zucchini in a food processor. Place the shredded zucchini in a cheesecloth and squeeze as much water as possible.
    • Use a clean paper towel to squeeze excess water from the zucchini.
    • In a medium-sized bowl, whisk the eggs.
    • Add the coconut flour, flax, and baking powder.
    • Add the onions, basil and garlic, and zucchini.
    • Place avocado oil in a large skillet over medium to high heat.
    • Use a small cookie scoop to portion directly into the frying pan, then gently press down with a turner or spatula to flatten.
    • Cook each side for 4 minutes or until golden.
    • Serve with a small dollop of  Cayo coconut yogurt.

    Yogurt Dill Sauce

    • For an optional dipping sauce, mix 1/2 cup plain yogurt, 2 cloves of garlic, minced or pressed, 1 tbsp lemon juice, and 2 tsp fresh dill. Add some salt and a pinch of black pepper to finish.

    Nutrition

    Calories: 117kcal | Carbohydrates: 7g | Protein: 5g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 82mg | Sodium: 922mg | Potassium: 217mg | Fiber: 4g | Sugar: 1g | Vitamin A: 119IU | Vitamin C: 0.5mg | Calcium: 89mg | Iron: 1mg
    Yum

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