Jun 18, 2010

Zucchini Cakes

2 medium zucchini, shredded (about 4 c.)
1/2 c. sorghum flour (or try any other whole grain flour)
1/2 tsp. salt
pepper to taste
1/2 tsp. dried dill weed (or other herb)
1/8 tsp. garlic powder
1/2 tsp. baking powder
4 eggs
2 – 4 Tb. coconut oil (or oil of choice)

Place the shredded zucchini, flour, seasonings, and baking powder in a medium bowl.  In a smaller bowl, lightly beat the eggs.  Add the eggs to the larger bowl and stir to mix everything.  Heat the oil in a large skillet using enough to just cover the bottom.  Spoon the zucchini mixture into the skillet to form six large cakes (or you could make smaller ones).  Cook for several minutes on each side, rotating partway through the time to ensure even heating.  Check the center of a cake to make sure the egg is cooked.  The zucchini should be soft and slightly wet, but not mushy.

Recipe from www.glutenfreehomemaker.com

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