Zucchini Cakes

Zucchini Cakes

Zucchini is one of our favorite vegetables.  The whole family likes it, even the the dogs.  Last year I had one zucchini plant in my garden, but this year I have three.  Two would be enough, but I wanted an extra in case one plant didn’t make it.  Now, all three are thriving and producing lovely zucchini for us.  I will likely freeze some of it, but I might also have to get creative like I did last year when I made zucchini crust pizza.

Zucchini Plant

These zucchini cakes are an easy tasty way to use zucchini, and you can serve them for any meal.  I particularly like them for breakfast, though.  I used dried dill in this recipe, but you can experiment with different dried or fresh herbs for variety.  Fresh basil is very good in this.

5.0 from 2 reviews
Zucchini Cakes
Recipe type: Side Dish
Serves: 6
  • 2 medium zucchini, shredded (about 4 cups)
  • ½ cup sorghum flour (or try any other whole grain flour)
  • ½ teaspoon salt
  • pepper to taste
  • ½ teaspoon dried dill weed (or other herb)
  • ⅛ teaspoon garlic powder
  • ½ teaspoon baking powder
  • 4 eggs
  • 2 – 4 Tablespoons coconut oil (or oil of choice)
  1. Place the shredded zucchini, flour, seasonings, and baking powder in a mixing bowl.
  2. In a smaller bowl, lightly beat the eggs. Add the eggs to the larger bowl and stir to mix everything.
  3. Heat the oil in a large skillet using enough to just cover the bottom. Spoon the zucchini mixture into the skillet to form six large cakes (or you could make smaller ones).
  4. Cook for several minutes on each side, rotating partway through the time to ensure even heating. Check the center of a cake to make sure the egg is cooked. The zucchini should be soft and slightly wet, but not mushy.


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  1. The Not So Perfect Housewife says

    We make something like this too. We add some Old Bay and call them mock crab cakes.

  2. Tasty Eats At Home says

    Your zucchini plant looks so vibrant and green! Mine's not that pretty. These cakes look great!

  3. The Gluten-free 'Dish' says

    I've been making zucchini and carrot pancakes lately to sneak in green veggies for my youngest son. Your recipe looks wonderful! I look forward to trying it soon.

  4. Aubree Cherie says

    I'm jealous of your zucchini plant! Wow!! The patties look tasty too, I love anything with zucchini and am always happy when they come back into season! :)

    ~Aubree Cherie

  5. Sophie says

    MMMMMM,..Your courgettes ( zucchini ) plant, like we call them over here looks so good & is blooming!! My father has the yellow & the green courgettes in his garden!

    Your zucchibi patties look delightful!!

    MMMMMM,..I will try them, …that's for sure!

  6. Diane-The WHOLE Gang says

    I really like zucchini cakes and these sound great. It's one of the few ways I can get my son to eat zucchini.

  7. gfe--gluten free easily says

    Great photos and recipe, Linda! I bet almond flour would work well, too. It's funny, but neat to hear that your dog likes zucchini, too.


  8. Carolyn-What Life Dishes Out says

    Okay…I'm going to be making these! My GF kid loves Potato Pancakes and so I expect these will be a BIG hit with him. Plus, as an added bonus, I get to use up some of the Zucchini from my prolific garden! :-)

  9. Erica W says

    We just had these for dinner & can I say, “YUMMMMMMMMMMMMMMMMM!!!!!”?!? They are wonderful!! The only issue I had was that mine were pretty runny… so much so that I started sprinkling in more sorghum flour & small dashes of the other dry ingredients too so the flour ratio wouldn’t be too off. In hindsight, I guess one needs to squeeze the moisture out of the zucchini?? My original batch was 1 1/2 times the recipe (including wet & dry ingredients), but probably ended up being 2 – 2 1/2 times (w/adding extra dry ingredients)… they were still so incredibly DELICIOUS!! We soooo needed a new meal as I am expecting & NOTHING sounds good… today was a rough day w/how I felt & I just needed a power punch from something… these babies were it!! I feel re-energized & my belly isn’t nauseous for the 1st time in a few days… TY so much!! Oh & I saw this post because it was mentioned in your email post of Pinterest zucchini recipes… what a blessing… it came at the perfect time :)!! AND to top it all off, we have some for breakfast tomorrow & DH will have some for lunch… AND I also made your zucchini bread tonight too… we just LOVE the recipe!! I made it last week & a few times last year too!! A great bread that we all devour whenever it is made. If we can pull ourselves away from the kitchen, we MAY still have a loaf for tomorrow w/our zucchini pancakes :)!

    • says

      Erica, I’m so glad you enjoyed the zucchini cakes and bread. Thanks for letting me know! It helps keep me blogging when I hear from people like you. As far as the zucchini cakes being too wet, I wonder if your zucchini had more moisture in it. Maybe they were very large instead of medium ones? Also, how did you shred them? I used a food processor. Shredding them by hand usually produces a thinner shred which maybe releases the water in it more easily. I have never had a problem with this recipe being too wet. I would suggest that next time you do try squeezing out some of the moisture as you suggested to get the right consistency. I’m glad you were comfortable modifying it and were able to get it to work well.

      • Erica W says

        I did shred the zucchini by hand… I usually use a food processor, but didn’t want to have to wash it for shredding just 2 of them… I noticed some “water” in the bottom of the shredded zucchini, so I dumped it out… apparently I needed to squeeze it too?!? It all worked out so well though because we actually had leftovers for today… which we are about to enjoy now :)!!

        LOL Yep my modifications could have gone either way… they usually go wrong, very, very wrong (I try hard, but I just can’t wing GF recipes when it comes to the flours vs moisture usually!), but this time it all worked out very well & I was so grateful too because I was starving while cooking.

        I LOVE your blog!! Keep up the great work!! TY again!!

  10. Albertine says

    Just made these. Wow! So easy, cheap and delicious. I went ahead and added some shredded cheddar cheese and am seriously surprised by how yummy these are. Looking forward to mixing in new combinations of ingredients :)

  11. says

    I was about to make dinner tonight, including zucchini, when I saw this recipe. So easy and so good! Everyone liked them- even my daughter who doesn’t like zucchini. We used parsley for the herb, and I added a dash each: paprika, cayenne pepper, and turmeric. I also substituted 2 flax eggs for 2 of the eggs. You do have to make sure they’re cooked thru in the center; it makes for a better texture and flavor. I’ll definitely make these again!

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