Zucchini cakes
Delight in these easy-to-make Zucchini Cakes, perfectly crispy and flavorful! Made with fresh zucchini, crunchy bread crumbs, a hint of mustard, and a touch of creamy mayo, these cakes are a healthy and delicious option for any meal. Try this simple, wholesome recipe today!
- 28 Apr 2025
- Cook time 40 min
- Prep time 15 min
- 8 Servings
- 5 Ingredients
Zucchini cakes are a delicious and healthy alternative to traditional fritters or pancakes. Packed with fresh zucchini and simple ingredients, they are easy to make and perfect for a light snack, appetizer, or even a main dish. Here's how you can make these scrumptious zucchini cakes at home.
Ingredients:
Instructions:
- Wash the zucchinis thoroughly.
- Grate the zucchinis using a grater.
- Place the grated zucchini in a clean kitchen towel or cheesecloth. Squeeze out as much excess water as possible. This will help prevent the cakes from becoming too soggy.
- In a large mixing bowl, add the grated zucchini, bread crumbs, mayonnaise salad dressing, mustard, and egg.
- Mix all the ingredients well until they are fully combined. The mixture should be thick enough to hold together. If it's too wet, add more bread crumbs a little at a time until it reaches the desired consistency.
- Take a small amount of the mixture (about 1/4 cup) and shape it into a patty or cake. Repeat until all the mixture is used. You should have around 8-10 zucchini cakes.
- Heat a large skillet over medium heat. Add a small amount of oil to the skillet to prevent sticking.
- Once the skillet is hot, add the zucchini cakes in batches. Make sure not to overcrowd the pan.
- Cook each side for about 3-4 minutes or until golden brown. Flip the cakes gently using a spatula and cook the other side for another 3-4 minutes.
- Repeat until all cakes are cooked.
- Remove the zucchini cakes from the skillet and place them on a paper towel-lined plate to absorb any excess oil.
- Serve the zucchini cakes warm as an appetizer, side dish, or even a light main course. They go well with a dipping sauce or a side salad.
Tips:
- Drain excess moisture: After grating the zucchini, make sure to squeeze out excess water using a clean kitchen towel or cheesecloth. This will help the cakes hold together better and prevent them from becoming soggy.
- Season to taste: Feel free to add your favorite herbs and spices to the mixture. Garlic powder, onion powder, dill, or parsley can add extra flavor to your zucchini cakes.
- Use a non-stick pan: To ensure that your zucchini cakes cook evenly and don’t stick to the pan, use a non-stick skillet and heat it with a little oil before adding the batter.
- Make them gluten-free: For a gluten-free version, simply substitute the bread crumbs with gluten-free bread crumbs or almond flour.
- Freezing option: If you make extra zucchini cakes, they can be frozen for later. Lay them flat on a baking sheet to freeze initially, then transfer them to a freezer-safe bag. Reheat in an oven or toaster oven.
There you have it—a simple and tasty recipe for zucchini cakes. Whether you're serving them as a side dish, appetizer, or main course, these cakes are sure to be a hit. Enjoy the nutritious and delicious flavor of zucchini cakes with your favorite dipping sauce or as is.
| Nutrition Facts | |
|---|---|
| Serving Size | 70 grams |
| Energy | |
| Calories 80kcal | 4% |
| Protein | |
| Protein 3.45g | 2% |
| Carbohydrates | |
| Carbohydrates 12g | 4% |
| Fiber 1.15g | 3% |
| Sugar 2.14g | 2% |
| Fat | |
| Fat 2.07g | 2% |
| Saturated 0.51g | 2% |
| Cholesterol 30mg | - |
| Vitamins | |
| Vitamin A 18ug | 2% |
| Choline 30mg | 5% |
| Vitamin B1 0.17mg | 14% |
| Vitamin B2 0.13mg | 10% |
| Vitamin B3 1.20mg | 8% |
| Vitamin B6 0.10mg | 6% |
| Vitamin B9 33ug | 8% |
| Vitamin B12 0.12ug | 5% |
| Vitamin C 8mg | 9% |
| Vitamin E 0.18mg | 1% |
| Vitamin K 3.96ug | 3% |
| Minerals | |
| Calcium, Ca 40mg | 3% |
| Copper, Cu 0.06mg | 7% |
| Iron, Fe 1.02mg | 9% |
| Magnesium, Mg 16mg | 4% |
| Phosphorus, P 54mg | 4% |
| Potassium, K 160mg | 5% |
| Selenium, Se 6ug | 11% |
| Sodium, Na 140mg | 10% |
| Zinc, Zn 0.45mg | 4% |
| Water | |
| Water 50g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
More recipes
Almond butter fat bombs
Simple ingredients, big flavor—satisfy your sweet tooth without the guilt.
12 Mar 2025Chocolate caramel poke cake
Perfect for any special occasion or simply to satisfy your sweet tooth.
23 Apr 2025Scrambled eggs with sausage and feta
Quick to prepare and sure to please, this dish is perfect for busy mornings or leisurely brunches.
21 Apr 2025Choc cupcakes with cherry buttercream
Perfect for any celebration or just a sweet treat for yourself.
04 Mar 2025