Keeping with the theme of having veggies as much as possible, I made zucchini cakes for breakfast this morning. Then it dawned on me. How good this zucchini cakes recipe would be for a party appetizer, lunch snack or even side dish for dinner.
I find it unique to serve at gatherings because we’ve all seen those spinach balls at parties. Well, this vegan zucchini cakes recipe is healthier and tastier, if you ask me! And, I feel your guests would really appreciate something different to snack on.
Easy Peasy Zucchini Cakes
Simple ingredients, quick prep, and easy to prepare, this recipe for zucchini cakes are a delicate and delightful dish for any occasion.
Recipes often call for squeezing the zucchini to get rid of the water after grating, but it’s not necessary with the addition of flour. Water from the vegetable actually helps make the batter.
The addition of chickpeas in this recipe ups your plant-based protein and is a great substitute for eggs. They’re also packed with nutrients and offer many health benefits, such as weight control, lowering blood sugar, and aiding digestion. These are going to be some healthy zucchini cakes.
If you’re not a fan of onion or just want to add some color and extra veggies, add a bit of shredded carrots.
Check out a few more recipes to use your veggies in an unconventional way:
This video is a great tutorial on how to grate your zucchini. You can forgo the salt and water drain but it’s an option.
The flaxseed and water mixture is also used as a combining agent. Mix the two and allow it to rest for about 10 minutes. Not only that, they are loaded with heart-healthy omega-3 fatty acids.
A great way to amp up the flavor of these shredded zucchini cakes is to throw in fresh herbs like tarragon, dill, or even cilantro. If you want to keep your prep simple season it up with Bragg’s Organic Sprinkle or Sea Kelp Seasoning.
Lemon zest adds a freshness to these Zucchini Cakes that is perfect for spring and summer months, like a picnic in your mouth.
If you’re not sure how to zest a lemon, watch this video. It’s tricky because while the lemon zest is wonderful, the white part below the skin is very bitter. So be careful when zesting for any recipe.
How to Make Zucchini Cakes
Combine your zucchini, chickpeas, and red onion to a bowl. Then, the dry ingredients and flax mix, salt (optional) and mix until well blended. Each cake is about 2-3 tablespoons and this recipe should make about 8 cakes.
This is one of those recipes you’ll find yourself making over and over again. I’m in the process of working on a sauce to accompany it, so stay tuned that will be posted soon.
I’d love to hear your feedback in the comments below for these Easy Zucchini Cakes! If you have a photo, post it on my Facebook page, tag me using the hashtag #plantbasedcooking
Easy Zucchini Cakes
- 1 tablespoon ground flaxseeds plus 3 Tbl water
- 2 medium zucchini grated
- 1/3 15-oz. can chickpeas mashed (or use a food processor, but keep some larger bits)
- 2 tablespoons red onion grated
- 1/4 cup cornmeal
- 3 tablespoons flour
- 1 teaspoon baking powder
- 1/2 teaspoon sea salt
- mango salsa homemade or store-bought
- Combine the flax meal and 3 tablespoons water in a small bowl and let rest for about 10 minutes.
- Add zucchini, chickpeas and red onion to a bowl.
- Add the cornmeal, flour, baking powder, flax mixture, and salt. Mix until well blended.
- Spray pan with cooking spray and add about 2-3 tablespoons of the mixture, flattening to make level.
- Cook each side for about 2 minutes.
- Serve with chutney or mango salsa and add a squeeze of lemon, if you like.