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Zucchini Cakes

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  • Level: Easy
  • Total: 28 min
  • Prep: 10 min
  • Cook: 18 min
  • Yield: 4 serving
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4 zucchini

1 cup Baking Mix, recipe follows

1/2 medium onion, diced small

2 eggs

1 tablespoon chopped garlic

Salt and freshly ground black pepper

1/4 cup canola oil

1/2 cup sour cream, for serving

2 tablespoons freshly chopped parsley leaves

All-Purpose Baking Mix:

6 cups all-purpose flour

3 tablespoons baking powder

2 teaspoons salt

3/4 cup shortening


  1. Grate 2 zucchini and reserve 2 whole for another use. Put the grated zucchini in a clean kitchen towel and squeeze well to remove the excess water.
  2. In a large bowl combine the zucchini, baking mix, onion, eggs and garlic and season with salt and pepper, to taste. Mix well to thoroughly combine.
  3. Heat the canola oil in a skillet over medium heat. Using a 1/4 cup measure drop about 6 to 8 portions of the zucchini mixture into the skillet. Fry on both sides until golden brown and cooked through, about 3 minutes per side. Remove from the skillet and drain on a paper lined sheet pan.
  4. In a small bowl mix together the sour cream and parsley and season with salt and pepper, to taste. Arrange the zucchini cakes on a serving platter and serve with the sour cream.

All-Purpose Baking Mix:

  1. In a large bowl combine the flour, baking powder and salt. Cut in the shortening with a pastry knife or fork until the mixture is well blended.

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