Zucchini Cakes

Zucchini Cakes

It’s zucchini season and I’ve got a fantastic, healthy recipe for zucchini cakes that I know you’ll love. Serve these guilt-free cakes with a side of lean protein for a well balanced, fitness meal.

Servings: 8

Here’s what you need:

  • 1 tsp olive oil
  • 1 small yellow onion, grated
  • 1 garlic clove
  • 2 cups grated Zucchini
  • ½ tsp salt
  • 2 eggs
  • ¼ cup coconut flour
  • 2 Tablespoons flax meal
  • ½ tsp baking powder
  • Non-Fat Plain Greek Yogurt
  • Sweet Paprika
  1. Heat half of the olive oil in a large skillet. Sauté the onion and garlic for 2 minutes, then set aside.
  2. Place grated zucchini in a colander, sprinkle with the salt and allow to sit in the sink for 10 minutes.
  3. Use a clean paper towel to squeeze excess water from the zucchini.
  4. In a medium sized bowl whisk the eggs. Add the coconut flour, flax and baking powder. Add the onions and zucchini.
  5. Place the remaining olive oil in a large skillet over medium heat. Drop the dough in heaping Tablespoons, press down with a fork. Cook each side for 3 minutes or until golden. Enjoy!

Nutritional Analysis: One serving equals 51 calories, 2.7g fat, 188mg sodium, 4g carbohydrate, 2g fiber, and 3g protein

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