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.
- 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)
- Place the shredded zucchini, flour, seasonings, and baking powder in a mixing 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.