Healthy Seasonal Zucchini Cakes

Healthy Seasonal Zucchini Cakes

Healthy Seasonal Zucchini Cakes

It’s zucchini season and I’ve got a fantastic, healthy recipe for zucchini cakes that I know you’ll love. They are quick and easy to make, and leftovers can be used as a snack later in the week. Serve these guilt-free cakes as a side with lean protein for a well balanced, fitness meal. 

Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 16
Calories 51 kcal


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


  1. Heat half a teaspoon of the olive oil in a large skillet. Sauté the onion and garlic for 2 minutes and set aside.

  2. Place grated zucchini in a colander, sprinkle with the salt and allow it 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. 

  5. Add in the onions and zucchini to the mixing bowl. 

  6. Place the remaining olive oil in a large skillet over medium heat. Drop the dough in heaping Tablespoons, pressing down with a fork. Cook each side for 3 minutes or until golden.

  7. Nutritional Analysis: One serving equals 51 calories, 2.7g fat, 188mg sodium, 4g carbohydrate, 2g fiber, and 3g protein