Why is it important to salt and squeeze the zucchini?

Salting the grated zucchini and then squeezing out the liquid helps to remove excess moisture, which is crucial for preventing the cakes from becoming soggy.

What is the purpose of flaxseed meal in this recipe?

When combined with water, flaxseed meal creates a 'flax egg' that acts as a vegan binder, helping to hold the zucchini cake mixture together without using traditional eggs.

Can I skip refrigerating the zucchini patties before cooking?

Refrigerating the patties for an hour is recommended as it helps them firm up, making them easier to handle and less likely to fall apart when pan-frying.

What kind of skillet should I use to cook these zucchini cakes?

A large skillet, such as a cast iron skillet, is ideal for cooking these zucchini cakes as it helps achieve even browning and a nice crisp texture.

How do I know when the zucchini cakes are fully cooked?

The zucchini cakes are fully cooked when they are beautifully browned on both sides, which typically takes about 6 minutes per side in a medium-heat skillet.

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Zucchini Cakes
[Vegan, Gluten-Free]

WI By: Wendy Irene

Author Bio

Wendy Irene is a Yoga Teacher, Reiki Master, Meditation Guide, Tree Hugger, and Foodie passionate... Read More

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Golden brown vegan gluten-free Zucchini Cakes, pan-fried and drained, served warm on a plate, garnished with fresh chives.

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Zucchini Cakes Recipe [Vegan, Gluten-Free]

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Zucchini is a delightful summer squash that is both nutrient-dense and low in calories. It is a good source of potassium, vitamin C and vitamin A, and is a low glycemic food. The zucchini adds such a nice taste and texture to the cakes, and pairs beautifully with the mustard,... Read More

Ingredients You Need for Zucchini Cakes [Vegan, Gluten-Free]

1 large zucchini, grated (about 3 ½ - 4 cups)
¾ tsp. sea salt
1 Tbsp. flaxseed meal
3 Tbsp. water
1/3 cup red bell pepper, finely chopped (about ½ of a pepper)
1 clove garlic, minced
1 Tbsp. chives, chopped
1 Tbsp. Dijon mustard
¼ tsp. thyme, dried
¼ tsp. pepper
1/8 tsp. red pepper flakes (a small pinch)
3/4 cup brown rice flour
2 Tbsp. coconut oil

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How to Prepare Zucchini Cakes [Vegan, Gluten-Free]

Put grated zucchini into a colander placed over a plate to catch excess liquid. Sprinkle grated zucchini with sea salt, and allow to rest for 20 to 30 minutes. Squeeze out remaining liquid with a paper towel. Set aside.
In a large mixing bowl combine flaxseed meal and water. Allow to sit and thicken for 3 minutes.
Add zucchini, red bell pepper, garlic, chives, Dijon, thyme, pepper, and red pepper flakes to the bowl, and stir to combine.
Add the brown rice flour ½ at a time to the zucchini mixture, and stir until combined and the batter starts to come together in the bowl.
Divide batter into 8 equal sections. Form into 8 patties and refrigerate for 1 hour.
In a large skillet (I used a cast iron skillet), over medium heat add coconut oil. When the coconut oil is melted, gently add zucchini cakes to the pan and cook until browned on both sides, about 6 minutes per side.
Drain zucchini cakes on a paper towel for 2 to 3 minutes, and then serve.