Best 2 Zucchini Cakes With Herb Sour Cream Recipes

In this guide, we will introduce you to the delightful world of zucchini cakes with herb sour cream, a dish that combines the flavors of fresh zucchini, herbs, and tangy sour cream. These savory cakes are not only easy to make but also offer a healthy and delicious meal that can be enjoyed for breakfast, lunch, or dinner. Whether you're a seasoned cook or just starting out, our comprehensive guide will provide you with all the information you need to create perfect zucchini cakes with herb sour cream, so gather your ingredients and let's get started!

Here are our top 2 tried and tested recipes!

ZUCCHINI CAKES WITH HERB SOUR CREAM

Zucchini Cakes with Herb Sour Cream image

"I love how zucchini takes on the flavor of whatever you mix it with, like parmesan and fresh herbs," says Trisha.

Provided by Trisha Yearwood

Categories appetizer

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 13

Ingredients

2 cups sour cream
1 tablespoon minced fresh chives
1 tablespoon chopped fresh dill
3 cups shredded zucchini (from 1 large zucchini)
2 cups breadcrumbs
1/4 cup grated parmesan cheese
2 teaspoons finely chopped fresh basil
2 teaspoons finely chopped fresh oregano
2 teaspoons minced garlic
Kosher salt and freshly ground pepper
4 large eggs
1/2 cup buttermilk
1/4 cup vegetable oil

Steps:

Make the herb sour cream: Whisk the sour cream, chives and dill in a medium bowl. Set aside.
Make the zucchini cakes: Mix the zucchini, breadcrumbs, parmesan, basil, oregano, garlic, 1 teaspoon salt and 1/2 teaspoon pepper in a large bowl. In a medium bowl, whisk the eggs with the buttermilk, then stir the egg mixture into the zucchini mixture.
In a large skillet, heat the vegetable oil over medium heat. Working in batches, form patties with the zucchini batter (about 1/4 cup for each) and add to the skillet. Pan-fry the cakes until golden brown, 3 to 4 minutes per side. Drain on paper towels and sprinkle with 1 teaspoon salt. Serve while hot and crisp with the herb sour cream.

CHOCOLATE SOUR CREAM ZUCCHINI CAKE WITH CHOCOLATE GLAZE

Chocolate Sour Cream Zucchini Cake with Chocolate Glaze image

This is one heck of a cake on so many levels. For starters, nobody is ever going to guess there's zucchini in here, because it virtually disappears in the baking-there's not even a hint of vegetable flavor or nubbiness that you might expect from grated zucchini. What you will notice is what a moist cake this is, maybe the moistest chocolate cake you've ever had.

Provided by Ken Haedrich

Categories Dessert Cake Chocolate Zucchini Summer Small Plates Kid-Friendly Birthday

Yield 16 servings

Number Of Ingredients 14

Ingredients

Butter for the pan
3 cups grated zucchini (about 2 smallish ones)
3/4 teaspoon salt, plus more for salting the zucchini
2 1/2 cups all-purpose flour
2/3 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon baking powder
1 2/3 cups sugar
1/2 cup (1 stick) unsalted butter, softened
1/2 cup vegetable oil or light olive oil
2 large eggs, at room temperature
1 1/4 teaspoons vanilla extract
1/2 cup sour cream, at room temperature
Chocolate Glaze

Steps:

Put the grated zucchini in a colander placed over a large bowl. Salt it lightly, tossing gently to mix. Set aside for 30 minutes to drain.
Preheat the oven to 325°F (170°C). Butter a 9x9-inch cake pan.
Sift the flour, cocoa powder, baking soda, baking powder, and 3/4 teaspoon salt into a bowl.
Combine the sugar, butter, oil, eggs, and vanilla in another large bowl. Using an electric mixer (handheld is fine), beat the ingredients on medium-high speed for 2 minutes, until well blended. Add one-third of the dry mixture to the liquid and blend it in on low speed. Beat in half of the sour cream, followed by another third of the dry mixture, the rest of the sour cream, and the remaining dry mixture. The batter will start to get heavier late in the mixing, and you may want to do the last bit of mixing with a wooden spoon or rubber spatula.
Lift the zucchini out of the colander and give it a gentle squeeze, but don't squeeze out all the moisture. Add the zucchini to the batter and fold it in with a rubber spatula until evenly mixed. Scrape the batter into the pan and smooth with a spoon.
Bake the cake on the middle oven rack for 60 to 70 minutes, until a tester inserted into the center of the cake comes out clean. Transfer the cake to a cooling rack and cool thoroughly.
When the cake has cooled, prepare the glaze, rewarming it if it has firmed up. When it has thickened slightly but is still thin enough to pour easily, slowly pour it over the cake, tilting the cake to spread it around. Cool for at least 10 minutes before slicing and serving.

Tips:

Choose the right zucchini: Use firm and medium-sized zucchini for best results. Avoid zucchini that is too large or has blemishes.
Grate the zucchini correctly: Use a box grater to grate the zucchini. This will help ensure that the zucchini is evenly grated and cooks evenly.
Squeeze out excess moisture: After grating the zucchini, use a paper towel or cheesecloth to squeeze out excess moisture. This will help prevent the zucchini cakes from becoming too soggy.
Don't overmix the batter: Overmixing the batter can make the zucchini cakes tough. Mix just until the ingredients are combined.
Cook the zucchini cakes over medium heat: Cooking the zucchini cakes over medium heat will help prevent them from burning. Be patient and cook them until they are golden brown and cooked through.
Serve with your favorite dipping sauce: Zucchini cakes are delicious served with a variety of dipping sauces, such as herb sour cream, ranch dressing, or tzatziki sauce.

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 tailored to your own taste preferences. With a few simple tips, you can make perfect zucchini cakes every time. So next time you have an abundance of zucchini, give this recipe a try!