Best 5 Baked Zucchini Cakes Recipes
Zucchini cakes, often referred to as zucchini fritters, are a delightful culinary creation that transforms the humble zucchini into a savory and versatile dish. These fritters embody the essence of summer, capturing the zucchini's peak flavors and offering a symphony of textures that will tantalize your taste buds. The base of these cakes is a harmonious blend of grated zucchini, eggs, flour, and seasonings, providing a sturdy foundation for a multitude of variations and customizations.
In this article, we present a curated collection of zucchini cake recipes that cater to diverse preferences and dietary needs. The classic baked zucchini cakes, a cornerstone of the zucchini cake repertoire, are a testament to the vegetable's natural goodness. These cakes are characterized by their golden-brown exterior, tender and moist interior, and the captivating aroma of sautéed zucchini. For those seeking a gluten-free alternative, the almond flour zucchini cakes emerge as a delightful option. With almond flour as the primary binder, these cakes offer a delicate texture and a nutty flavor that pairs perfectly with the zucchini's mild sweetness.
ZUCCHINI PATTIES
These cheesy zucchini patties are an excellent way to use up that abundance of zucchini from the garden. Serve with a bit of tomato sauce or sour cream dabbed on top.
Provided by Sherlie A. Magaret
Categories Side Dish Vegetables Squash Zucchini
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- In a medium bowl, combine the zucchini, eggs, onion, flour, Parmesan cheese, mozzarella cheese, and salt. Stir well enough to distribute ingredients evenly.
- Heat a small amount of oil in a skillet over medium-high heat. Drop zucchini mixture by heaping tablespoonfuls, and cook for a few minutes on each side until golden.
Nutrition Facts : Calories 244.9 calories, Carbohydrate 15.7 g, Cholesterol 110.8 mg, Fat 14.7 g, Fiber 1.2 g, Protein 12.8 g, SaturatedFat 5 g, Sodium 281.7 mg, Sugar 1.9 g
SAVORY BAKED ZUCCHINI CAKES
This is based--very loosely!--on the tomato-zucchini fritter recipe from the Veganomicon cookbook. You can probably make it without a food processor, but it will definitely be easier to grate everything with one. You can either fry these cakes or bake them; fried will result in an oilier texture, but a crisper crust. An egg could probably be added to make the cakes firmer, if you like a firmer cake. This recipe would also benefit from fresh herbs; just remember you need more fresh herbs to get the same flavor punch. You could prepare the cakes through the roll-in-bread crumbs stage a day ahead, and refrigerate them until you're ready to cook, if need be. They'd be delicious served with a green-olive tapenade.
Provided by Silverlan
Categories Vegetable
Time 25m
Yield 21 2-inch cakes, 2-4 serving(s)
Number Of Ingredients 10
Steps:
- Grate the zucchini, toss with salt (1-2 shakes) and let sit in a colander while you prep the other ingredients.
- Grate the onions. Let the onion juice drain away.
- Process the garlic and walnuts until very finely chopped.
- Press as much liquid from the onions and zucchini as possible, then combine with the garlic, walnuts, herbs, and cheese in a medium-sized bowl.
- IF BAKING: preheat oven to 350°F Lightly oil a baking sheet.
- Shape zucchini mixture into smallish balls (about two tbsp each, or about 2 inches across when slightly flattened) and roll in bread crumbs and flatten slightly. If baking, you can arrange them on the baking sheet; if frying, arrange them on a plate but be sure to leave space between the cakes so they don't stick together.
- To fry: heat oil in a frying pan over medium-high heat. When a drop of water sizzles, add the cakes and fry over medium heat until the outside is crispy and brown (about 5-7 minutes per side). Be gentle in flipping the cakes.
- To bake: space on lightly oiled pan, and bake at 350°F for about 35 minutes, flipping about halfway through the baking. (This method won't get them as crispy around the edges, but if you're already baking something and/or you want a lower-fat option, the result is just as tasty.) Again, be gentle in flipping the cakes.
Nutrition Facts : Calories 809.2, Fat 51.8, SaturatedFat 14, Cholesterol 49.9, Sodium 1201.9, Carbohydrate 56, Fiber 8.7, Sugar 12.8, Protein 36.9
ZUCCHINI CAKE
This recipe came from my mother, whom I still proclaim as one of the best cooks in the country! Every time I serve it, it brings back memories of all the good old-fashioned cakes she lovingly prepared.
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 10-12 servings.
Number Of Ingredients 15
Steps:
- In a bowl, combine flour, sugar, cinnamon, baking soda and salt. In a separate bowl, mix oil, eggs and vanilla; add to flour mixture and beat. Add zucchini; mix well. Fold in nuts. Pour into three well-greased 9-in. round baking pans. , Bake at 325° for 30-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , For frosting, beat cream cheese and butter; blend in sugar and vanilla. Beat until smooth. Frost between layers and top and sides of cake.
Nutrition Facts : Calories 931 calories, Fat 49g fat (13g saturated fat), Cholesterol 112mg cholesterol, Sodium 511mg sodium, Carbohydrate 117g carbohydrate (87g sugars, Fiber 2g fiber), Protein 10g protein.
ZUCCHINI CAKES
If you like crab cakes, try this unusual version made from zucchini. "Maryland is famous for its crab cakes, but this recipe can sure fool you," says Pat Tillman of Pylesville, Maryland. They're easy and economical, too, at 41 cents each.
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 5 patties.
Number Of Ingredients 9
Steps:
- In a bowl, combine the zucchini, bread crumbs, egg, onion, butter, mustard and seafood seasoning; mix well. Shape into five patties. Dip in cracker crumbs. Heat oil in a large skillet; fry patties for 4 minutes on each side or until golden brown. Drain on paper towels.
Nutrition Facts : Calories 229 calories, Fat 12g fat (3g saturated fat), Cholesterol 49mg cholesterol, Sodium 567mg sodium, Carbohydrate 25g carbohydrate (3g sugars, Fiber 2g fiber), Protein 6g protein.
BAKED ZUCCHINI
I've been preparing baked zucchini recipes for years. This is a great side dish with many entrees. -Betty Castleberry, Livonia, Michigan
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 3 servings.
Number Of Ingredients 5
Steps:
- In a large bowl, toss the zucchini, butter and oregano. Arrange in a single layer on a greased baking sheet or shallow baking dish; sprinkle with Parmesan cheese. , Bake, uncovered, at 350° for 35-40 minutes or until golden brown. Season with salt and pepper.
Nutrition Facts : Calories 117 calories, Fat 10g fat (6g saturated fat), Cholesterol 26mg cholesterol, Sodium 205mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 2g fiber), Protein 4g protein.
Tips:
- For crispier cakes, use a nonstick skillet and cook over medium heat.
- If you don't have a nonstick skillet, grease a regular skillet with cooking spray or butter.
- Be careful not to overcook the cakes, or they will become dry and tough.
- Serve the cakes immediately with your favorite toppings, such as sour cream, salsa, or guacamole.
- You can also use your favorite cheese to top the cakes.
- Zucchini cakes are a great way to use up extra zucchini from your garden.
Conclusion:
Baked zucchini cakes are a delicious and easy way to enjoy zucchini. They are perfect for a quick and easy meal or snack. With simple ingredients and a few minutes of prep time, you can have a delicious and satisfying dish that the whole family will enjoy. So next time you have some extra zucchini, try making these baked zucchini cakes. You won't be disappointed!
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