The inside of these veggie burgers are soft and fluffy with a crunchy and golden brown exterior, not to mention packed with nutrition and flavor! I could not even fathom drowning these burgers of deliciousness in a bun and other added ingredients. I enjoyed mine plain, and another with a mixture of coconut cream and herbs.

Zucchini and Corn Veggie Burgers [Vegan]

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  • 6 c shredded zucchini
  • 1/4 c chopped green onions
  • 1 c sweet corn, frozen or fresh
  • 2 c garbanzo bean flour
  • 4 c panko breadcrumbs
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 2 tsp sea salt
  • 1/2 tsp black pepper
  • 1/2 tsp smoked paprika
  • 1/2 tsp red pepper flakes
  • 2 c drained zucchini juice (add water if you did not achieve 1 cup of juice)


  • Pre-heat oven to 350 and grease baking sheet with coconut oil
  • Drain zucchini by placing in a kitchen towel and squeezing all the water out of it until dry, being sure to collect all liquid in separate bowl
  • In food processor, process dry ingredients, included seasonings and spices
  • Add zucchini juice and process only until combined
  • Transfer garbanzo bean mixture into a separate bowl
  • Fold in veggies and season to taste, only if more seasoning is needed
  • Make burgers using a 1/4 measuring cup by packing the mixture into the cup and turning it out into your hand to pat into a more flat disc
  • Place on greased cookie sheet and drizzle each burger with coconut oil
  • Cook for 25 minutes, or until underside is golden brown
  • Flip each burger and cook an additional 5-7 minutes until the top is golden brown


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  1. I made these without any oil. I just placed them on big parchment-covered baking sheets at 375 degrees F convection. Same amount of time as the recipe. Came out fabulous and crispy!

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