Zucchini Pancakes

Here’s my favorite way to eat up all those zucchini’s and save the left overs for a colder zucchini-less winter day!  Dana came up with this recipe and we think it’s ready for prime time so….here ya go!

Oh yeah, as with many of my/our recipes the measuring is approximate and the total carb count is low, though this recipe does call for flour (We used chick pea flour for flavor and because it’s lower in carbohydrates and higher in fiber).


8 Cups shredded zucchini, salted and set in a collander to drain for 15-20 minutes

2 small onions, chopped fine

2-4 cloves of garic, or more if you want! Pressed or chopped fine.

zest of a small lime

a Tablespoon or so of lemon juice

oregano, black pepper and more salt to taste (these three are all optional and delicious)

4 medium sized eggs, beaten

about 1 Cup of flour, chick pea works great, oat flour or whole wheat works too.

The Procedure:

Shred the zucchini, by hand if you want a work out or with your shredder Cuisinart attachment.  Toss the shredded zucchini with salt and let it drain in a colander over a bowl.  I know it’s tempting to skip this step but it is crucial to ending up with yummy pancakes instead of globs of mush.  You’ve been warned!

Beat the eggs in a large bowl (large enough to accommodate all the ingredients), add in the onion, garlic, lime zest, lemon juice, oregano and black pepper.

Go back to your sweating zucchini and give it a good squeeze.  You can save the zucchini water for soup or you can be super hardcore and just drink it, it’s good for you!  Squeeze as much water as you can, let it rest and squeeze again.  When you’re zucchini is significantly reduced in size and it’s drained for a good 15 min and you’ve pressed out a good deal of delicious zucchini water you are ready to add it to your egg and seasoning mixture.  Mix everything together.

The mixture will be soupy, which is where the flour comes in.  Add flour, 1/4 cup at a time till your zucchini mix is like thick muffin batter.  You are now ready for frying!

I used my large cast iron skillet to cook these since I use my large cast iron skillet for everything.  Add organic vegetable oil to generously coat the pan and heat to medium high.  You can make these pancakes as small or as large as you want just be sure to get them nice and brown on each side.  Set them on a plate covered with paper to absorb the excess oil.  Serve immediately, topped with fresh goat cheese and more oregano or, let them cool and wrap them up individually and store them in the freezer.  They make an excellent quick meal, just unwrap and pop them in your toaster oven or under the broiler.

Do you have an other suggestions or tips to make this recipe even better?

2 Comments (+add yours?)

  1. Nicole
    Jan 04, 2016 @ 15:05:29

    Can you use coconut flour instead??


    • Amy Huebner Health Coach
      Jan 04, 2016 @ 15:11:25

      Sure thing, and thanks for asking, I thought I had that option in the recipe already! The ratio of wheat flour to coconut flour is usually 4 to 1, so for every 1 cup of wheat flour you can substitute 1/4 cup of coconut flour. I’d start there and let the batter sit for 5 minutes, for the coconut fibers to absorb all the moisture it wants, then add more if the batter is still too thin. Happy cooking!


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