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Zucchini Cakes (plus a secret chocolatey recipe)

One of my favorite parts of summer in Massachusetts is all the awesome local produce that is in season. When some ginormous home-grown zucchinis came my way I cooked them about 7 different ways.

This is one of my favorites!

Zucchini Cakes:
1 egg
1 cup grated zucchini (about 1 small zucchini)
1/4 of a medium sized onion, grated
1/4 cup panko breadcrumbs
1/4 cup shredded cheddar (I used a 4 cheese blend I had in the fridge)
2 tablespoons grated parmesan
a few sprigs of fresh parsley, finely chopped


Spray a cooking sheet with nonstick spray (have you tried Pam’s olive oil version? That’s what I use all the time now. It doesn’t leave a funky aftertaste.)  Preheat oven to 400 degrees f.

Whisk egg and then mix in the remaining ingredients. Using a cookie scoop or tablespoon, create 1″ balls of the mixture on the prepared cookie sheet, spread an inch or so apart. Press down the balls into disks with the back of a measuring cup. Bake cakes for 10 minutes, then flip so they brown evenly on both sides, and continue baking for another 5-8 minutes until golden.

Spicy Mayo:
3/4 c mayonnaise
1 T fresh lemon juice
1 t Old Bay seasoning
1/4 hot sauce (we’re addicted to Sriracha!!)

Mix ingredients together and allow to chill in fridge until ready to serve. (Making it in advance allows to flavors to develop a bit, but I have made it 5 minutes before sitting down to eat and it’s yummy too.)

{This spicy mayo is the same one I use on Andouille Beef Burgers from Bon Appetit – our all time favorite burgers!!! Give them a try this summer!}

Serve zucchini cakes warm with spicy mayo on the side for dipping. Try not to eat them all yourself before serving 🙂  

Okay – now for the secret recipe – come in close so I can whisper it and DON’T TELL MY KIDS, okay???? With my summer zucchini bounty I also made this 

-and didn’t tell the munchkins about the secret ingredient (they are under the impression that zucchini is gross). The shredded zucchini is not even the least bit identifiable in the baked bread and my kids thought I was a rockstar mom (for all of five minutes, but whatever!)  

I’m not claiming it’s healthy or anything, just because it has zucchini in it, but it IS incredibly MOIST, CHOCOLATEY AND DELECTABLE!!!!!! If you have bushels of zucchini from summer gardens, you MUST make this!!! Everyone was saying – “What’s the special occasion Mom?”,  and to each other “Why is mom being so nice? Why’d she make us a cake??” (hee hee hee)

There you go – savory and sweet – are you ready to get your zucchini on now??? 

Have a wonderful week, my lovelies!!

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Adelina Priddis

Tuesday 16th of July 2013

I guess I know where some of my zucchini is going! It looks like you're having a a wonderful summer

Linda {Calling it Home}

Tuesday 16th of July 2013

Hi Lisa, that ball game looks like it takes a lot of coordination. I need to make that zucchini recipe and it must be a Bostonian thing because my husband is also hooked on Sriracha sauce, too. Good luck with that runner. It's beautiful.

Cassie @ Primitive & Proper

Tuesday 16th of July 2013

looks like you all are having loads of summer fun! and those zucchini cakes look delicious!

Kelly @ View Along the Way

Tuesday 16th of July 2013

We've been trying to do a better job of unplugging and it sure is easier to get stuff done. Sounds like you had a great break. Those zucchini cakes sound aMAZing!

Susan Maclean

Monday 15th of July 2013

Missed you last week! Those little zuchini cakes look good enough to eat...... Must do them!