Best 9 Baked Zucchini Cakes Recipes

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Baked zucchini cakes, also known as zucchini fritters or zucchini pancakes, are a versatile and delicious dish that can be enjoyed as a main course, side dish, or appetizer. Made with grated zucchini, flour, eggs, and seasonings, these cakes are packed with flavor and nutrients. They can be easily customized with a variety of ingredients, making them a great way to use up leftover vegetables and herbs. Whether you're looking for a quick and easy weeknight meal or a special dish to serve at a party, baked zucchini cakes are sure to please everyone at the table.

Let's cook with our recipes!

SAVORY BAKED ZUCCHINI CAKES



Savory Baked Zucchini Cakes image

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

1 1/2 lbs zucchini, grated (about two medium zukes)
2 small onions, grated
4 garlic cloves
4 ounces parmesan cheese, grated (or use romano)
1/2 cup walnuts, finely chopped
1 tablespoon mixed Italian herbs
1 teaspoon dried parsley
salt and pepper
3/4 cup breadcrumbs
2 tablespoons oil (for frying or baking, olive oil is good)

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 CAKES



Zucchini Cakes image

Provided by Sandra Lee

Time 28m

Yield 4 serving

Number Of Ingredients 13

4 zucchini
1 cup Baking Mix, recipe follows
1/2 medium onion, diced small
2 eggs
1 tablespoon chopped garlic
Salt and freshly ground black pepper
1/4 cup canola oil
1/2 cup sour cream, for serving
2 tablespoons freshly chopped parsley leaves
6 cups all-purpose flour
3 tablespoons baking powder
2 teaspoons salt
3/4 cup shortening

Steps:

  • Grate 2 zucchini and reserve 2 whole for another use. Put the grated zucchini in a clean kitchen towel and squeeze well to remove the excess water.
  • In a large bowl combine the zucchini, baking mix, onion, eggs and garlic and season with salt and pepper, to taste. Mix well to thoroughly combine.
  • Heat the canola oil in a skillet over medium heat. Using a 1/4 cup measure drop about 6 to 8 portions of the zucchini mixture into the skillet. Fry on both sides until golden brown and cooked through, about 3 minutes per side. Remove from the skillet and drain on a paper lined sheet pan.
  • In a small bowl mix together the sour cream and parsley and season with salt and pepper, to taste. Arrange the zucchini cakes on a serving platter and serve with the sour cream.
  • In a large bowl combine the flour, baking powder and salt. Cut in the shortening with a pastry knife or fork until the mixture is well blended.

GREEK ZUCCHINI CAKES



Greek Zucchini Cakes image

Provided by Food Network

Categories     side-dish

Time 50m

Yield 24 cakes

Number Of Ingredients 12

1 pound zucchini, grated
1 teaspoon kosher salt or 3/4 teaspoon table salt
3/4 cup crumbled feta cheese
1 large egg, lightly beaten
3 green onions, thinly sliced
3 tablespoons all-purpose flour
1/4 cup chopped pine nuts
1 tablespoon chopped fresh dill, or 1 teaspoon dried
1 1/2 teaspoons chopped fresh oregano leaves, or 1/2 teaspoon dried
1 garlic clove, finely chopped
1/4 teaspoon freshly milled black pepper
Olive oil

Steps:

  • Combine the grated zucchini and kosher salt. Set aside for 5 minutes (no more, or it will be mush). Rinse in cold water and squeeze dry in a kitchen towel or press in a strainer or colander until dry.
  • Combine the cheese, egg, green onions, flour, pine nuts, dill, oregano, garlic, and pepper in a large bowl; fold in the zucchini. Form into 24 small cakes (about 2 tablespoons of mixture for each) and saute in olive oil, turning once, until browned, about 3 minutes on each side. Serve immediately.

PARMESAN BAKED ZUCCHINI



Parmesan Baked Zucchini image

Two of the staples of Italian cuisine, zucchini and Parmesan cheese, team up for a recipe that's easy to make and impressive to serve. These baked "boats" are a fresh new way to serve a distinctive side dish.

Provided by By Brooke Lark

Categories     Side Dish

Time 20m

Yield 4

Number Of Ingredients 5

2 zucchini, cut lengthwise in half
1/4 cup shredded Parmesan cheese (1 oz)
1 tablespoon olive oil
Freshly ground pepper to taste
2 tablespoons chopped fresh basil leaves

Steps:

  • Heat oven to 400°F. Line cookie sheet with cooking parchment paper.
  • Place zucchini halves, skin side down, on cookie sheet. Sprinkle each with 1 tablespoon cheese. Drizzle with oil; sprinkle with pepper.
  • Bake 15 to 20 minutes or until zucchini is tender and cheese is light golden brown. Cool slightly. Garnish with basil.

Nutrition Facts : Calories 80, Carbohydrate 3 g, Cholesterol 0 mg, Fat 1, Fiber 1 g, Protein 3 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 120 mg, Sugar 3 g, TransFat 0 g

ZUCCHINI CAKES



Zucchini Cakes image

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

2-1/2 cups shredded zucchini
1 cup seasoned bread crumbs
1 egg, lightly beaten
2 tablespoons chopped onion
1 tablespoon butter, melted
1 teaspoon prepared mustard
3/4 teaspoon seafood seasoning
1/2 cup crushed butter-flavored crackers (about 13 crackers)
2 tablespoons vegetable oil

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.

ZUCCHINI CAKE



Zucchini Cake image

Provided by Marian Burros

Categories     brunch, weekday, dessert

Time 1h10m

Yield 20 servings

Number Of Ingredients 14

3 cups cake flour
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon salt
1 cup applesauce
1 cup dark brown sugar
1 cup granulated sugar
3 egg whites
Grated rind of one orange
2 cups shredded zucchini
1/2 cup cut-up dates

Steps:

  • Preheat oven to 350 degrees.
  • Spray a bundt-style pan or 10-inch spring-form pan with center hole with nonstick cooking spray.
  • Combine flour, baking powder, baking soda, cinnamon, nutmeg, cloves and salt.
  • Beat together applesauce, sugars, egg whites and orange rind.
  • Blend in flour mixture with mixer at medium speed, beating only until smooth; do not overbeat.
  • Stir in zucchini and dates.
  • Pour batter into prepared pan and bake 45 to 50 minutes or until knife inserted near center comes out clean. Remove cake from pan, or if using spring-form, remove sides of pan and put cake on wire rack to cool completely.

Nutrition Facts : @context http, Calories 167, UnsaturatedFat 0 grams, Carbohydrate 40 grams, Fat 0 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 0 grams, Sodium 168 milligrams, Sugar 22 grams, TransFat 0 grams

ZUCCHINI CAKES



Zucchini Cakes image

These savory patties, from Bruce Weinstein and Mark Scarbrough's book "Real Food Has Curves: How to Get Off Processed Food, Lose Weight and Love What You Eat," are delicious on their own or with a little mustard slathered on the side. They are also a great leftover, re-crisped in the oven and served for breakfast or in pita pockets for lunch.

Provided by Tara Parker-Pope

Categories     appetizer, side dish

Time 45m

Yield 6 servings

Number Of Ingredients 10

4 medium zucchini
1 teaspoon kosher salt
1 small yellow onion, peeled
1/2 cup low-fat ricotta
5 tablespoons whole-wheat flour
1 large egg, beaten with a fork in a small bowl
1/2 teaspoon mild paprika
1/2 teaspoon dried dill
1/2 teaspoon freshly ground black pepper
1 tablespoon olive oil

Steps:

  • Trim the ends off the zucchini, then shred them into a colander, using the large holes of a box grater. (You'll need about 4 cups shredded zucchini.)
  • Sprinkle the zucchini shreds with salt, toss well and set in the sink for 15 minutes to drain.
  • Rinse the zucchini shreds under cool water in the colander. Then pick up handfuls and squeeze them over the sink to get rid of almost all of the moisture. Set the shreds in a large bowl.
  • Grate the onion into the bowl using the large holes of the box grater.
  • Stir in the ricotta, whole-wheat flour, egg, paprika, dill and pepper, just until the mixture is uniform and there are no streaks of dry flour anywhere.
  • Heat a large skillet over medium heat. Swirl in the oil, then use a 1/2-cup measuring cup to scoop up the zucchini mixture and plop it into the skillet, scraping out any mixture left in the cup. Flatten the mixture into a thick cake with the bottom of the cup and continue making more.
  • Cook until lightly browned, about 4 minutes, then turn them with a large spatula and continue cooking until lightly browned on the other side and a little firm to the touch, about 4 more minutes. If you can't fit all six into your skillet, you'll need a little more oil for the second batch.

Nutrition Facts : @context http, Calories 110, UnsaturatedFat 3 grams, Carbohydrate 11 grams, Fat 5 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 357 milligrams, Sugar 4 grams, TransFat 0 grams

ZUCCHINI CAKE



Zucchini Cake image

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

3 cups all-purpose flour
3 cups sugar
2-1/2 teaspoons ground cinnamon
1-1/2 teaspoons baking soda
1 teaspoon salt
1-1/2 cups vegetable oil
4 large eggs, lightly beaten
1 teaspoon vanilla extract
3 cups shredded zucchini
1 cup chopped walnuts
FROSTING:
1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
3-3/4 to 4 cups confectioners' sugar
1 teaspoon vanilla extract

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 CAKE



Zucchini Cake image

Mom had a horrible time getting us kids to eat zucchini. This was one of the few recipes containing zucchini that we all enjoyed. It's also a good idea for those people who have an overabundance of zucchini from their gardens each year. Just mix, bake and throw on some icing!

Provided by Debbie Smith

Categories     Dessert

Time 1h30m

Yield 1-2 cakes, depending on pan used

Number Of Ingredients 10

3 large eggs
1 cup oil (safflower works well)
2 cups sugar
2 cups shredded zucchini
2 teaspoons vanilla
3 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon baking powder

Steps:

  • Grease and lightly flour 9"x13" pan or 2 loaf pans.
  • Mix all ingredients except for the zucchini in large bowl.
  • Beat well.
  • Add zucchini and stir lightly.
  • Pour batter into 9"x13" pan or 2 loaf pans.
  • Bake at 350F for around one hour.
  • Test by sticking a toothpick into the center of the cake (s).
  • When the toothpick comes out clean, it is ready to take out of the oven.

Nutrition Facts : Calories 5128.6, Fat 236.8, SaturatedFat 33.7, Cholesterol 558, Sodium 4010.9, Carbohydrate 698.6, Fiber 14, Sugar 408.1, Protein 60.7

Tips:

  • Choose the Right Zucchini: For the best results, use young, tender zucchini that are no more than 6 inches long. These will have a milder flavor and fewer seeds.
  • Grate the Zucchini Evenly: Use a box grater with large holes to grate the zucchini. This will ensure that the cakes cook evenly.
  • Squeeze Out Excess Moisture: After grating the zucchini, use a clean kitchen towel or cheesecloth to squeeze out excess moisture. This will help the cakes hold together better.
  • Use Fresh Herbs: Fresh herbs, such as parsley, dill, and chives, add a delicious flavor to zucchini cakes. If you don't have fresh herbs on hand, you can use dried herbs, but use half the amount.
  • Don't Overmix the Batter: Overmixing the batter will make the cakes tough. Mix just until the ingredients are combined.
  • Cook the Cakes Over Medium Heat: Cooking the cakes over medium heat will help them cook evenly and prevent them from burning.

Conclusion:

Zucchini cakes are a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. They are easy to make and can be customized to your liking. With their moist texture, savory flavor, and healthy ingredients, zucchini cakes are a great way to use up summer zucchini and enjoy a delicious meal.

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