What a perfect kid-friendly veggie recipe, and a great way to use up your zucchini! Even if you have one that’s a little past its prime and gone kinda soft, it’ll still be just perfect for these cakes. (mine was!)
This Zucchini Cake recipe is found on page 411 of Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats by Sally Fallon.
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- 4 cups grated zucchini washed, trimmed, and grated
- 1 tablespoon sea salt
- 4 eggs lightly beaten
- 1 small onion finely chopped
- 2 cups whole grain bread crumbs
- sea salt and pepper
- 1⁄4 teaspoon cayenne pepper
- 1⁄2 cup parmesan cheese
- 4 tablespoons butter
- 4 tablespoons extra virgin olive oil
First, you need to salt the grated zucchini and let it drain out some of the moisture in a colander or strainer, for at least a half hour. After that, you’ll need to rinse it and squeeze it dry with a tea towl.
Then, you basically mix the zucchini in with everything else! Except the butter and olive oil, which you’ll use for sauteeing.
Now, plop some cakes onto the pan and fry them up!
How’d it go?
I think next time I will let my zucchini drain for a while longer and squeeze it dry a little more since my “batter” was a little too wet still. Other than that, everything went pretty smoothly!
How we liked it
Delicious!! We had these as an appetizer before dinner, but I would have been happy eating just zucchini cakes for a meal! I put in a little more parmesan than the recipe called for, which I would definitely do again. I love parmesan and the taste of it was perfect with this recipe. Oh and I used a mild chili powder, rather than cayenne pepper, cause I’m a big baby! Maybe I’ll try the real thing next time.
Be sure to check out the other installments of 25 Days of Nourishing Traditions:
- Onion-Cranberry Compote
- Sweet Potato Puree
- Ginger Carrots
- Stuffed Peppers
- Turkey Stock
- Coconut Turkey Soup
- Carrots Vichy
- Breaded Whitefish
- Moussaka Eggplant Casserole
- Breaded Chicken Breasts
- Baked Custard
- Basic Dressing