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, garlic and chives. The zucchini cakes have a crispy outside and creamy center.

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


  1. 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.
  2. In a large mixing bowl combine flaxseed meal and water. Allow to sit and thicken for 3 minutes.
  3. Add zucchini, red bell pepper, garlic, chives, Dijon, thyme, pepper, and red pepper flakes to the bowl, and stir to combine.
  4. 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.
  5. Divide batter into 8 equal sections. Form into 8 patties and refrigerate for 1 hour.
  6. 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.
  7. Drain zucchini cakes on a paper towel for 2 to 3 minutes, and then serve.


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