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Home » Zucchini Cakes

Zucchini Cakes

November 14, 2011 By Diane Smith 11 Comments

Disclosure: This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.
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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.

Zucchini-Cakes

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:

  • Zucchini Banana Pancakes
  • Carrot Pancakes
  • Carrot Chocolate Chip Cookies
  • Carrot Chia Pudding

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.

zucchini cakes

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.

Plant-Based Zucchini recipes are a great addition to your meal plans. Try one of mine, such as Zucchini, Tomato Lasagna, Zucchini Banana Pancakes, or Zucchini Soup with Pesto.

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.

Try a spoonful of my Mango Salsa, a dollop of plain yogurt or even a drizzle of maple syrup with fresh lemon squeezed on top to add an additional burst of flavor to these Zucchini Cakes.

Black Bean Mango Salsa

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 in your caption, and I won’t miss it!

Zucchini Cakes
Print Recipe
4.29 from 21 votes

Easy Zucchini Cakes

These tender cakes are an excellent way to use fresh veggies from your garden or a great way to incorporate more veggies into your diet. There are no rules with these and they’re perfect for breakfast, lunch, snacks, or dinner.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Servings: 4 people
US Customary - Metric

Equipment

  • Box Grater
  • Food Processor optional
  • Glass Mixing Bowls with Lids
  • Non-stick pan

Ingredients

  • 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
Prevent your screen from going dark

Instructions

  • 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.

Notes

The nutrition label does not include mango salsa

Nutrition

Nutrition Facts
Easy Zucchini Cakes
Serving Size
 
2 cakes
Amount per Serving
Calories
88
% Daily Value*
Fat
 
1
g
2
%
Saturated Fat
 
0.21
g
1
%
Sodium
 
379.5
mg
17
%
Carbohydrates
 
16.2
g
5
%
Fiber
 
2.7
g
11
%
Sugar
 
0.3
g
0
%
Protein
 
3.3
g
7
%
Vitamin A
 
50
IU
1
%
Vitamin C
 
24.8
mg
30
%
Calcium
 
120
mg
12
%
Iron
 
1.4
mg
8
%
* Percent Daily Values are based on a 2000 calorie diet.
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Reader Interactions

Comments

  1. C

    July 29, 2017 at 10:02 am

    I don’t see the instructions on what to do with the flaxseed mixture and what to do with that?

    Reply
    • Diane Smith

      July 29, 2017 at 10:12 am

      Thanks for bringing that to my attention. Add the soaked flax to the other ingredients in step 3. I’ve updated the recipe.

      Reply
      • Roswitha Hubbard

        August 8, 2018 at 12:15 am

        Please let me know how much 1 serving is – 100 g or 1 piece?

        Reply
        • Diane Smith

          August 8, 2018 at 9:27 am

          A serving is 1/4 of the recipe which, depending on how big you make them, is about 2 zucchini cakes.

          Reply
    • Lacey

      April 12, 2021 at 3:16 pm

      Is the nutrition info based on one cake or one serving? What would you consider a serving. I yielded 8 cakes about 2.5” diameter from this recipe

      Reply
      • Diane Smith

        April 12, 2021 at 3:45 pm

        Hey Lacey, I don’t have the original nutrition calculation but I usually figure it by the serving and since this is for 4 people and you get 8 cakes, the nutrition should be for 2 cakes. And, it doesn’t include the mango salsa. I’ll double-check when I have a chance.

        Reply
  2. Rita

    September 14, 2018 at 4:44 am

    Can you use chickpea flour for the 3 tablespoons of flour? Also, how much is 1/3 can of chickpeas, approximately? Would that be 1/2 cup prior to mashing?

    Reply
    • Diane Smith

      September 14, 2018 at 9:20 am

      Hey Rita, I haven’t tried chickpea flour but I don’t see why it wouldn’t work. And 1/3 can of chickpeas is a 2/3 cup. I hope that helps.

      Reply
  3. Barbara

    August 18, 2022 at 12:48 pm

    How many cups of grated zucchini equals 2 zucchini? They vary in size.

    Reply
    • Diane Smith

      August 18, 2022 at 5:37 pm

      Hey Barbara, I’ll be checking the recipe tonight and get back to you. Thanks for your question.

      Reply
    • Diane Smith

      August 25, 2022 at 12:30 pm

      Hey Barbara, there are about 3 cups of lightly packed grated zucchini in 2 medium-sized zucchini. I hope that helps.

      Reply

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