Best 8 Zucchini Skillet Cakes Recipes

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Zucchini skillet cakes are a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. Made with grated zucchini, eggs, and flour, these cakes are crispy on the outside and tender on the inside. They can be served with a variety of toppings, such as cheese, salsa, or guacamole. Whether you're looking for a quick and easy weeknight meal or a fun and creative brunch dish, zucchini skillet cakes are sure to please everyone at the table.

Let's cook with our recipes!

CHOCOLATE ZUCCHINI CAKE



Chocolate Zucchini Cake image

This Chocolate Zucchini Cake is bound to be a new favorite for chocolate lovers! Fabulously moist, decadently rich, and impossible to resist!

Provided by Trish - Mom On Timeout

Categories     Dessert

Number Of Ingredients 16

2 to 3 medium zucchinis (you want 2 to 3 cups shredded zucchini total)
7 tablespoons unsweetened cocoa powder
2 tablespoons butter (softened)
3 eggs (room temperature)
2 cups granulated sugar
1 ½ cups applesauce (unsweetened)
1 tablespoon vanilla extract
2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon (optional)
1 cup semi-sweet mini chocolate chips
¾ cup semisweet chocolate chips
3 tablespoons butter
1 tablespoon light corn syrup
¼ teaspoon vanilla extract

Steps:

  • Preheat the oven to 350°F. Grease a 10 cup bundt pan generously and set aside.
  • Grate the zucchinis and place on several layers of paper towels to absorb excess moisture. Use a towel and gently press the zucchini to release the moisture. You don't want it completely dry, just slightly less wet. I ended up with a couple of cups of grated zucchini but it honestly doesn't affect the recipe if you have more or less. I would say between 2 and 3 cups is perfect.
  • Whisk granulated sugar, eggs, applesauce, butter, and vanilla extract together in a large mixing bowl.
  • Whisk the flour, baking soda, salt, cinnamon and cocoa powder together. Reserve a couple tablespoons of the mixture, set aside.
  • Stir the flour mixture into the wet mixture just until combined.
  • Combine the chocolate chips with the reserved flour mixture. Add chocolate chips and grated zucchini to the batter and stir just until all ingredients are combined.
  • Pour the batter into the prepared bundt pan. Bake the cake for 55 to 65 minutes or until an inserted toothpick comes out with a few moist crumbs. Let the cake cool for ten minutes before inverting onto a plate. Let cake cool completely.

Nutrition Facts : Calories 315 kcal, Carbohydrate 46 g, Protein 4 g, Fat 14 g, SaturatedFat 8 g, Cholesterol 42 mg, Sodium 274 mg, Fiber 3 g, Sugar 37 g, ServingSize 1 serving

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 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.

ZUCCHINI SKILLET CAKES



Zucchini Skillet Cakes image

These is a quick, light side dish that is great for using up extra zucchini from the garden. If used as a vegetarian main dish it is great served with a salad or a rice pilaf.

Provided by TasteTester

Categories     Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 13

4 cups grated zucchini (about 2 pounds or 6 medium squash)
sea salt & freshly ground black pepper
2 eggs, beaten or 1/2 cup pureed tofu
3 tablespoons snipped chives
1 garlic clove, minced or pounded in a mortar
1/2 cup chopped fresh parsley
2 tablespoons chopped marjoram or 1 1/2 teaspoons dried marjoram
1 lemon, zest of
1 cup dried breadcrumbs
1/2 cup pine nuts, lightly toasted in a dry skillet
2 tablespoons capers, rinsed and coarsely chopped
olive oil, for frying
sliced cherry tomatoes, if desired (optional) or grape tomatoes, for topping if desired (optional)

Steps:

  • Toss the grated zucchini with a teaspoon of salt and set it aside in a colander while preparing the rest of the ingredients. Then rinse the zucchini and squeeze out as much moisture as you can.
  • Toss the zucchini with the eggs, chives, garlic, parsley, marjoram and lemon zest. Stir in the bread crumbs along with the pine nuts and capers. To check the seasonings, fry a dab of the mixture, then taste it for salt and pepper, and season the batter accordingly.
  • Put a very thin layer of olive oil into a skillet. (I use two skillets so I cook them faster.) When hot, add the batter in 1/2 cup measures. Spread the batter out a bit and cook over medium heat until golden. You can also make smaller individual cakes using less batter for each skillet cake. When one side is golden, turn and cook the second side. Serve right away or keep warm in the oven until all are done.
  • Top with halved cherry or grape tomatoes, if desired.

ZUCCHINI CAKES



Zucchini Cakes image

Very good fried zucchini cakes. I got the recipe from Sandra Lee's money saving meals. It was very easy to make and a nice way to use up veggies.

Provided by Dissie

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

2 zucchini
1 cup Bisquick
1/2 medium onion, diced small
2 eggs
1 tablespoon garlic, chopped
salt & freshly ground black pepper
1/4 cup canola oil
1/2 cup sour cream, for serving
2 tablespoons fresh parsley leaves, chopped

Steps:

  • Grate 2 zucchini. 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.

Nutrition Facts : Calories 372.4, Fat 27, SaturatedFat 6.7, Cholesterol 119, Sodium 444.7, Carbohydrate 25.9, Fiber 2, Sugar 6, Protein 8

CHOCOLATE ZUCCHINI CAKE



Chocolate Zucchini Cake image

This Chocolate Zucchini Cake is a deep, dark chocolate cake that is topped with light and fluffy chocolate whipped cream! With 3 cups of zucchini, it is incredibly moist and you won't even notice all the vegetables!

Provided by Alyssa Rivers

Categories     Dessert

Time 45m

Number Of Ingredients 14

2 cups sugar
1 cup buttermilk
2 eggs
1 teaspoon vanilla
2 cups flour ((fluffed and leveled))
3/4 cup cocoa powder
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon baking powder
3 cups shredded zucchini ((about 2 small or 1 large))
1 1/2 cups heavy whipping cream
1/2-3/4 cup powdered sugar ((more or less depending on your tastes))
2 tablespoons cocoa powder
1 teaspoon vanilla

Steps:

  • Preheat the oven to 350 degrees and lightly grease a 9x13" pan (line with parchment paper if desired).
  • In a large bowl, whisk together sugar, buttermilk, eggs, and vanilla until smooth.
  • Add flour, cocoa powder, baking soda, salt, and baking powder and stir until combined.
  • Stir in zucchini, just until combined.
  • Spread into prepared pan and bake for 30-34 minutes, until a toothpick inserted in the center comes out clean or with moist crumbs. Set aside to cool to room temperature.
  • In a medium bowl, combine cream, sugar, cocoa, and vanilla.
  • Beat with an electric mixer on low until incorporated, then beat on high until stiff peaks form.
  • Spread over cooled cake and serve.

Nutrition Facts : Calories 371 kcal, Carbohydrate 61 g, Protein 6 g, Fat 14 g, SaturatedFat 8 g, Cholesterol 70 mg, Sodium 424 mg, Fiber 3 g, Sugar 40 g, ServingSize 1 serving

EASY BAKED ZUCCHINI PARMESAN SKILLET RECIPE



Easy Baked Zucchini Parmesan Skillet Recipe image

Easy baked zucchini parmesan skillet recipe - cheesy baked zucchini loaded with marinara, mozzarella, and parmesan flavor that takes just 30 minutes!

Provided by Courtney O'Dell

Time 30m

Number Of Ingredients 10

3 tbsp salted butter
1 large shallot, diced
4 cloves garlic, diced
3 medium sized zucchini squash, halved and cut into half-moons (about 4 cups when cut)
1 tsp celtic sea salt (regular sea salt will work fine)
1 tsp fresh cracked black pepper
1 tsp italian herbs
24 oz bottle marinara sauce (watch sugars if keeping keto)
1/2 cup grated parmesan cheese
8 oz mozzarella ball, sliced into thin slices

Steps:

  • Preheat oven to 350 degrees. Add butter (or olive oil) to heavy nonstick pan and heat over medium high heat until melted and foamy. Add shallot and garlic to pan and cook 2 minutes, until fragrant and soft, stirring occasionally to prevent burning. When shallot is slightly browned and fragrant, add zucchini to pan and season well with salt, pepper, and herbs. Sauteé until just softened and browned, another 3-5 minutes, stirring occasionally to prevent burning. Season well with herbs, salt, and pepper. When zucchini has browned, remove from heat. Sprinkle parmesan over zucchini, toss to coat. Stir in marinara sauce over zucchini and onions. Layer slices of mozzarella over skillet. Bake 20 minutes, until cheese is bubbling and melted. Remove and top with fresh basil, if desired. Serve immediately.

Nutrition Facts : Calories 291 calories, Carbohydrate 17 grams carbohydrates, Cholesterol 55 milligrams cholesterol, Fat 19 grams fat, Fiber 4 grams fiber, Protein 14 grams protein, SaturatedFat 10 grams saturated fat, ServingSize 1, Sodium 1402 milligrams sodium, Sugar 9 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 7 grams unsaturated fat

ZUCCHINI AND PARMESAN SKILLET CAKE



Zucchini and Parmesan Skillet Cake image

Categories     Cake     Cheese     Dairy     Herb     Vegetable     Side     Sauté     Vegetarian     Quick & Easy     Parmesan     Basil     Summer     Gourmet     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 (side dish) servings

Number Of Ingredients 5

1 lb medium zucchini
2 tablespoons unsalted butter
1 garlic clove, minced
2 tablespoons chopped fresh basil
1/2 cup grated parmesan

Steps:

  • Very thinly slice zucchini crosswise (about 1/16 inch thick) with a mandoline or other manual slicer.
  • Heat 1 tablespoon butter in a 12-inch nonstick skillet over moderately high heat until foam subsides, then sauté zucchini and garlic, stirring, until zucchini is just beginning to soften, about 8 minutes. Transfer to a bowl and cool 10 minutes. Add basil and salt and pepper to taste.
  • Melt remaining tablespoon butter in an 8-inch nonstick skillet and remove from heat. Arrange one fourth of zucchini mixture in a layer in skillet and sprinkle with one fourth of parmesan. Repeat layering 3 times.
  • Cook skillet cake over moderate heat until bottom of cake is well browned, 5 to 7 minutes. Slide cake onto a large flat plate, then place skillet over cake and, holding plate firmly, invert cake back into skillet. Cook cake, shaking skillet frequently to prevent sticking, until underside is browned, 4 to 5 minutes more.
  • Slide cake onto a platter.

Tips:

  • Grate the zucchini using the large holes of a box grater. This will help to release more water from the zucchini, which will make for crispier cakes.
  • Squeeze the grated zucchini well to remove as much excess moisture as possible. This will also help to make the cakes crispier.
  • Use a large skillet to cook the cakes. This will help to prevent them from overcrowding and sticking together.
  • Cook the cakes over medium heat. This will help to ensure that they cook through evenly without burning.
  • Flip the cakes carefully. Use a spatula to gently loosen the edges of the cakes before flipping them. This will help to prevent them from breaking.
  • Serve the cakes hot with your favorite dipping sauce. Some popular options include ranch dressing, ketchup, or sour cream.

Conclusion:

Zucchini skillet cakes are an easy and delicious way to use up fresh zucchini. They are perfect for a quick and easy weeknight meal or a fun weekend brunch. With a few simple ingredients and a little bit of time, you can enjoy these tasty cakes anytime you like. So what are you waiting for? Give them a try today!

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