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.
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.
Gluten-Free Zucchini Cakes
- 2 medium zucchini, shredded (about 4 c.)
- 1/2 c. sorghum flour (or try any other whole grain flour)
- 1/2 tsp. salt
- pepper to taste
- 1/2 tsp. dried dill weed (or other herb)
- 1/8 tsp. garlic powder
- 1/2 tsp. baking powder
- 4 eggs
- 2 – 4 Tb. coconut oil (or oil of choice)
Place the shredded zucchini, flour, seasonings, and baking powder in a medium bowl. In a smaller bowl, lightly beat the eggs. Add the eggs to the larger bowl and stir to mix everything.
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).
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.