Zucchini Cakes {Dairy-Free, Egg-Free, & Wheat Free}

Original Post Aug 1, 2011

Well, this is ONE way to eat your zucchini!  And it's a great way.  Hot, fried zucchini cakes right off the skillet.  You won't even realize you are eating a vegetable.  And hopefully your kids won't, either.  ;)  

I Googled some zucchini cake recipes and kept coming up with zucchini, egg, and flour concoctions. So I decided to invent my own easy wheat-free and egg-free version. The general taste was sort of like hash browns, and the whole family loved them.  

Before we get to the recipe, I wanted to let you know we also have recipes for Zucchini Bread, Chocolate Chip Zucchini Muffins, Zucchini Brownies, and Double Chocolate Zucchini Cookies.  Basically, let's have a zucchini fest.  

Now onto zucchini cakes!


Cooking oil or dairy-free butter
1 cup of shredded zucchini 
1 cup of crushed Crispix, Rice Chex, or Corn Chex
1 egg or flax egg
garlic salt
onion powder

Heat skillet on medium heat with oil or butter in it.

Mix up your flax egg, if using it as an egg replacement.  Let sit 5 minutes.

Squeeze excess water out of zucchini in a clean towel.

Mix the zucchini, egg, and cereal.

Use an ice cream scoop to place mounds of the mixture into the hot skillet.  Shape into patties with your scoop while they are cooking.

If using flax egg, let the patty set as much as possible before flipping.  It will be delicate.

Sprinkle both sides of each patty with garlic salt and onion powder while cooking.

Cook each side until CRISPY brown.

Best eaten hot out of the skillet.

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Melissa said...

This was great and my daughter ate them up!

Jamie Kaufmann said...

Great news! :) I gobbled them too!