Zucchini Fritter Cakes

zucchini fritter cakes

Zucchini is a delightful summer squash that is not only nutrient-dense is a good source of potassium, vitamin C and vitamin A, and is a low glycemic food. These healthy Zucchini Fritter Cakes will pair beautifully with the mustard, garlic, and chives.  These make as a great snack too!

Zucchini was never one of my favorite veggies but over the last couple of years I have developed a taste for them. I’ll add them to stir-fry’s, salads, roasted, even Zucchini Burrito Boats! Actually I prefer them fresh rather than frozen. My grandmother always made dishes with zucchini and I wished I would have grown fond of them back then.

Finding nice sized zucchini is harder in Michigan during the winter months. I will find them bigger (and fatter) in Whole Foods but even that is not always guaranteed. But in the summer, they are plentiful at farmers markets.

My healthy Zucchini Fritter Cakes are actually easy to make and only takes 12 minutes to cook. Not only can you eat these for breakfast, but they are good as a snack too.

I have tried this with a few different flours and the oat flour came out the best. I love using Almond flour but it retains the moisture more. You could use wheat flour but the oat came out the best. Oat flour is also gluten free as well. You can grate them with or without the skin on. I prefer the skin on.

The most important part of making these is to make sure you have gotten out pretty much all of the moisture. Otherwise the Zucchini Fritter Cakes will be mushy. My first batch was indeed extremely moist so I took out my trusted salad spinner and gave that a whirl – end result Perfect! Getting the liquid out is the majority of your time spent preparing these.

First things first, preheat your oven to 210°F. This is to keep your fritters warm while you cook them in a skillet. Next grate your zucchini (I use my stainless steel box grater on the larger side). You will need 2 medium zucchini’s grated or about 3 1/2 – 4 Cups.

Zucchini Fritter Cakes 600x500

After grating, place them in a colander over a plate to catch the excess liquid. Sprinkle the zucchini with sea salt as you go and allow them to rest for 20-30 minutes. The sea salt will help to absorb any excess liquid. After they have rested, use your salad spinner to spin the remaining water out. This will give you a nicer texture to cook with.

After spinning, use your hands to squeeze out any remaining excess water and place on paper towels to continue absorbing any remaining water – set aside.

In a large bowl, combine all the ingredients together except the flour. Fold in to combine everything together. Next add your oat flour 1/2 at a time into the zucchini mixture, stirring together until it is combined and the batter comes together. Note – the batter should be somewhat crumbly! If the batter is too wet, you can slowly add more flour.


Divide the batter into equal sections and form into 10 patties, then refrigerate for at least 1 hour to set. Next in a large skillet over medium heat, add the vegetable broth. Gently add the zucchini cakes and cook until browned on both sides (about 6 minutes on each side)

Drain your zucchini cakes on a paper towel for 2 minutes, then they are ready to serve! Unsweetened applesauce is a great compliment to these Zucchini Fritter Cakes or you can use homemade sour cream.

zucchini cakes

Zucchini Fritter Cakes

Yield: 10 cakes
Prep Time: 30 minutes
Cook Time: 12 minutes
Resting Time: 1 hour
Total Time: 1 hour 42 minutes

Zucchini is a delightful summer squash that is not only nutrient-dense is a good source of potassium, vitamin C and vitamin A, and is a low glycemic food.


  • 2 medium zucchini, grated (about 3 1/2 - 4 Cups)
  • 1/2 Tsp. sea salt
  • 1 1/2 Tbsp. flaxseed meal
  • 2 Tbsp. nutritional yeast
  • 1/3 Cup red, orange or Aloha bell pepper, finely chopped
  • 1/4 Cup shredded carrots, slightly chopped
  • 1 Tsp. garlic Powder
  • 1 Tbsp. chives, chopped
  • 1/2 Tbsp. Dijon mustard
  • 1/4 Cup applesauce*
  • 2+ Tbsp. vegetable broth, low sodium
  • 1/4 Tsp. pepper
  • 1 Cup oat flour
  • 1/4 Tsp. dried thyme (optional)
  • 1/8 Tsp. red pepper flakes (optional)


  1. Preheat oven to 210° F. This will be to keep the zucchini cakes warm.
  2. Grate your zucchini and place into a colander over a plate to catch excess liquid.
  3. Sprinkle grated zucchini with sea salt and allow to rest for 20-30 minutes.
  4. Using a salad spinner, place the grated zucchini in and spin any excess water out.
  5. Using your hands, squeeze whatever excess liquid out, then place on several paper towels to keep absorbing. Set aside.
  6. In a large mixing bowl, combine all ingredients except the applesauce and oat flour, folding in to combine together. Add the applesauce a little at a time as you may not need the whole amount. If the batter is coming together without the addition of the applesauce, then there was still excess water left in the zucchini. You can add a Tbsp. at a time of applesauce for the flavor and the remaining is to help the batter come together.
  7. Add the oat flour 1/2 at a time to the mixture and blend together until the batter comes together in the bowl (the batter should be somewhat crumbly). If the batter is too wet, add more flour.
  8. Divide batter into equal sections and form into 10 patties, refrigerating for at least 1 hour to set.
  9. In a large skillet over medium heat, add the broth, then gently add zucchini cakes. Cook until browned on both sides, about 6 minutes per side.
  10. Drain on a paper towel for 2 minutes, then serve with applesauce on the side.


The most important step is removing as much moisture as possible. Using the applesauce is not only to give it a little flavor but to also help hold the batter together after you have removed the excess liquid The zucchini cakes should have just enough liquid to come together into a batter. As you are cooking the zucchini cakes, you can leave them in an oven to help dry them out after frying in broth.

This recipe can be frozen with freezer paper between each zucchini cake. Thaw thoroughly before reheating, or you can freeze them uncooked.

Did you make this recipe? We'd love to hear from you!

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Michele Wallace

Entrepreneur and author of A Plant-Based Revolution.com. Michele has also earned her Plant-Based Nutrition Certification from eCornell University. The book is an easy and complete guide for those wanting to get healthy and offers step-by-step instructions, including over 85 delicious and healthy recipes.
A Plant-Based Revolution is dedicated to whole food plant-based nutrition.

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