Real Healthy Zucchini Cakes

Here’s how I use fresh-from-the-garden zucchini.

It happened again. Like it does every year.

The gophers discovered my garden. And then they re-routed their gopher-super-highway to run directly under the zucchini plants.

It’s all very Caddyshack.

In the past I’ve tried to fight them with sonic stakes around the garden’s parameter. Yes, I did think that the claims on the package seemed too good to be true — that a solar powered plastic stake would make a noise and the little gophers would scamper away with their tails between their legs.

Not so much.

More like the gophers made a game of digging directly under the stake until they would disappear under the earth. There’s probably a gopher nightclub under there somewhere filled with sonic-booming stakes.

I know that plenty of people feel fine using poison to get rid of their gopher problem, but not me. I’m a softy. They’re just too cute, in a selfish give-me-all-your-zucchini way.

So we share.

When I get to a nice zucchini before the gophers do, I like to turn it into these tasty zucchini cakes. This recipe is very light, with no potato or gluten weighing it down. Top it with a dollop of plain Greek yogurt and a sprinkle of sweet paprika.

Real Healthy Zucchini Cakes
A Recipe by Diana Keuilian
5.0 from 1 reviews

Prep time
Cook time
Total time
INGREDIENTS
Serves 8

  • 1 tsp olive oil
  • 1 small yellow onion, grated
  • 1 garlic clove
  • 2 cups grated Zucchini
  • ½ tsp salt
  • 2 eggs
  • ¼ cup coconut flour
  • 2 Tablespoons flax meal
  • ½ tsp baking powder
  • Non-Fat Plain Greek Yogurt
  • Sweet Paprika
INSTRUCTIONS

  1. Heat half of the olive oil in a large skillet. Saute the onion and garlic for 2 minutes, then set aside.
  2. Place grated zucchini in a colander, sprinkle with the salt and allow to sit in the sink for 10 minutes.
  3. Use a clean paper towel to squeeze excess water from the zucchini.
  4. In a medium sized bowl whisk the eggs. Add the coconut flour, flax and baking powder. Add the onions and zucchini.
  5. Place the remaining olive oil in a large skillet over medium heat. Drop the dough in heaping Tablespoons, press down with a fork. Cook each side for 3 minutes or until golden.
  6. Serve with a dollop of yogurt and a sprinkle of sweet paprika.
NUTRITION

Calories: 51     Fat: 2.7 g     Carbohydrates: 4 g     Sodium: 188 mg     Fiber: 2 g     Protein: 3 g    

 

Simple, wholesome ingredients.

Comments

  • Deborah August 9, 2012 at 8:14 pm

    In the recipe Real Healthy Zucchini Cakes one of the ingredients is flax… I have flax seed on hand, is that what you are talking about? Cooking with flax seed, coconut powder, and ingredients like Agave is all new and foreign to me. Thanks for your response

    • Diana August 9, 2012 at 8:21 pm

      Hi Deborah,

      Flax meal is ground flax seeds. If you have whole flax seeds then just run them in your blender or food processor until it becomes flaky.

      For more info on these healthy ingredients check out this post I did last week: http://realhealthyrecipes.com/2012/07/25/your-real-healthy-kitchen/

      Once you get used to these ingredients it will be a lot easier!

      Happy cooking:)

      • Deborah August 9, 2012 at 11:53 pm

        Thank you I’ll let you know how they turned out :o)

  • Rachel July 10, 2013 at 12:16 am

    these look delicious and I have tons of zuccini from my garden. Are they a snack, desert or breakfast sort of like pancakes?

    • Diana July 10, 2013 at 12:31 am

      Hi Rachel,
      These zucchini cakes are like savory pancakes, my kids eat them with ketchup. You could serve them as a side to a breakfast of eggs, as a side to dinner and yes, it also makes a great snack!

  • leah October 9, 2013 at 9:21 pm

    Quick question can I use any other type of flour I do not coconut

    • Diana September 9, 2016 at 6:50 pm

      Hi Leah,

      You can use Almond Flour instead of coconut flour. Almond flour absorbs less liquid than coconut flour, so you’ll need to experiment with amounts.

      Happy cooking! 🙂

  • Melanie Palmer August 4, 2015 at 3:08 pm

    These are sooo yummy right off the skillet! I have to make sure they are nice and hot when I eat them, I tried to snack on one when they were cooled off a little and it isn’t that great cool… lol. Great recipe, I love them!

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