Zucchini Cakes

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This recipe for zucchini cakes is super good.  It comes from my KitchenAid Recipe Collection – though there’s not a thing in this recipe that really requires a mixer.  At my house this recipe is super great this time of year, because with Lent, Matt & I aren’t supposed to eat meat on Friday, and unfortunately Matt doesn’t like fish or seafood (though he’ll eat popcorn shrimp – probably because it’s almost completely breading). Oh, and he also likes salmon patties, but I don’t like those… Lent is really difficult around here. That makes this recipe a nice substitute for salmon cakes, or something like that.


  • 2 cups grated zucchini (this is approximately 2 5-inch zucchinis)
  • 1/4 cup all-purpose flour
  • 1/4 cup chopped green onions
  • 1/4 cup fresh parsley
  • 1 egg
  • 1/4 teaspoon garlic salt
  • non-stick cooking spray
  • sour cream & lemon wedges (optional)


  1. Combine all ingredients (except sour cream and lemon wedges) in the bowl of a food processor or blender; process until well blended.
  2. Pour batter into medium bowl and set aside.
  3. Heat small skillet over low heat 1 minute, lightly spray with cooking spray.
  4. Spoon 2 tablespoons of better into skillet
  5. Cook 1-2 minutes on each side.
  6. Serve with sour cream and lemon wedges if desired.

15 thoughts on “Zucchini Cakes”

    1. Hah! I completely understand. My husband hates fish! And the only seafood he will eat is shrimp. Needless to say, we have a lot of vegetarian dishes during Lent.

  1. Thanks for the excellent recipe. The fritters turned out great. Made a few alterations though. I used chick pea flour in place of all purpose flour. Added some dill (didn’t have parsley) and used red chilli pepper instead of black pepper. Will definitely make this again, maybe with mint or fennel.

    1. That’s one of the great things about this recipe. You can easily adjust it to fit your tastes and the ingredients you have on hand. I’m glad you liked them.

  2. I would suggest ringing out the zucchini as mine was too runny. I added some breadcrumbs which helped, but great flavour. Thanks!

  3. Hi,

    These were so tasty but mine didn’t look anything like your picture does.

    In your picture they look fatter & fluffy, and a lot less green. Mine were very thin, flat and very green though browned on the outside. They pretty much looked like hell but tasted great.

    I wondered if maybe you used more flour? Or baking powder to make them rise? Could there be a step missing? Again, they taste very good but they don’t look like yours do and I CAN cook ツ

  4. What did I do wrong?! Mine were so runny there was NO way to turn them over. They fell apart and I ended up with zucchini mush (tasty though).

    1. I don’t like this site there is no option to just print recipe with the instructions I tried to choose just 2 pages half of it was cut off , I won’t be back look for a site that user friendly and one that is kept up the questions being posted are not answered

      1. Lynn,
        I’m sorry that you feel that way. I believe that all the questions that had been asked on this post were answered, and I’m sorry you had issues with the printing. I’ll look into making the printing easier in the future.

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