The Zucchini Cake Cake Cake


I am going to make a bold statement. I think zucchini might be the most versatile ingredient I have ever cooked with. It can easily been made sweet or savory, into chips or pasta. This list goes on and on. I have experimented a lot, and there are some very simple applications that take this ingredient to the next level. One of which is just to cut them into disks, season with Lawrys garlic salt, and roast in the oven at 450 degrees. They come out perfect! Today, however, I decided to get a little but fancy and make some zucchini cakes. These were surprisingly delicious, even though I had to make a last minute adjustment to the recipe.

Here is what you need:

-2 medium zucchinis, shredded (I used a box grater)


- *½ cup of oat flour or ¼ cup coconut flour (coconut flour is much more absorbent, therefore you use less of it). The oat flour is not absorbent at all, therefore you will need to use double the amount to make sure it binds the zucchini together into cakes. I had to use oat flour because I didn’t realize my coconut flour was expired. I had to improvise.

- 1 egg

- coconut oil or ghee for cooking

-cheese cloth/rag/good paper towel

Optional Ingredients:

-Cayenne pepper

-any other seasoning. I used Italian seasoning, because I don’t like spicy food


  1. Shred the two zucchinis with your box grater and put in mixing bowl. Add salt and let sit for 10-15 minutes. This will take the water out of the veggies, which is what you need if you want them to stay together. You cannot skip this step.

  2. Once your zucchini sits in the salt, you will need to you’re your cheesecloth/paper towel/rag to squeeze the water out. Im not going to lie to you. I used a paper towels and it worked fine. They will rip, so you will have to use a few¸ but if you don’t have anything else, go for it. Nothingwrong with a little ingenuity.

  3. When your zucchini is ready, add your egg, flour, and seasonings. Mix ingredients thoroughly.

  4. Put coconut oil or ghee into a large skillet set on medium heat.

  5. When your oil is heated, put your formed cakes into the oil. I pressed mine down so they were flatter. Cook for a minute or 2 on each side or until they are light brown. Be careful your oil is not too hot or they will burn fast and not cook inside. Don’t rush the process.

  6. Once your cakes are done cooking, place them on a paper towel covered plate, so it will absorb all of the extra coconut oil. Sprinkle with a little salt and enjoy!

  7. If you are feeling a little froggy, dip in Bolton farms Yogurt Ranch or use them as bun for a delicious turkey burger! Let your creativity be the guide.


I hope you all enjoy these! They turned out great, even though I didn’t use coconut flour. I even ate them cold, but I’m weird so take that with a grain of salt. I eat everything cold…


With love and a happy tummy,


Blaine MenkeComment