Baked Zucchini Cakes Food

LEMON ZUCCHINI CAKE

Steps:

• Preheat oven to 350°F.
• Spray a loaf pan with baking spray and line with parchment paper. Set aside.
• Combine flour, baking powder, and salt in a medium bowl and whisk together. Set aside.
• In a large bowl, combine the sugar and olive oil. Whisk to combine.
• Add eggs and almondmilk and whisk together.
• Add lemon juice and vanilla extract and stir to combine.
• Add flour mixture and stir just until incorporated.
• Fold in zucchini and lemon zest.
• Pour batter into the prepared pan and bake for 45 to 55 minutes or until an inserted toothpick comes out with moist crumbs. The top of the cake should look dry.
• Place the loaf on a cooling rack and cool for 15 minutes. Use the parchment paper to carefully life the cake from the pan. Let cool completely on rack.

ZUCCHINI CAKES

Steps:

• Trim the ends off the zucchini, then shred them into a colander, using the large holes of a box grater. (You'll need about 4 cups shredded zucchini.)
• Sprinkle the zucchini shreds with salt, toss well and set in the sink for 15 minutes to drain.
• Rinse the zucchini shreds under cool water in the colander. Then pick up handfuls and squeeze them over the sink to get rid of almost all of the moisture. Set the shreds in a large bowl.
• Grate the onion into the bowl using the large holes of the box grater.
• Stir in the ricotta, whole-wheat flour, egg, paprika, dill and pepper, just until the mixture is uniform and there are no streaks of dry flour anywhere.
• Heat a large skillet over medium heat. Swirl in the oil, then use a 1/2-cup measuring cup to scoop up the zucchini mixture and plop it into the skillet, scraping out any mixture left in the cup. Flatten the mixture into a thick cake with the bottom of the cup and continue making more.
• Cook until lightly browned, about 4 minutes, then turn them with a large spatula and continue cooking until lightly browned on the other side and a little firm to the touch, about 4 more minutes. If you can't fit all six into your skillet, you'll need a little more oil for the second batch.

BAKED ZUCCHINI CAKES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
• In a large bowl combine zucchini, bread crumbs, egg, mayonnaise, mustard and Old Bay Seasoning. Mix well and form into patties. Place on prepared baking sheet.
• Bake for 20 minutes and turn patties. Bake for another 20 minutes, or until golden brown.

ZUCCHINI CAKES

Steps:

• Combine all ingredients, except olive oil, in a bowl and mix thoroughly. Using a heaping tablespoon form the mixture into 8 patties.
• Heat oil in a pan over medium heat. Once heated, add patties and cook until golden brown. About 3-4 minutes per side. Serve.

ZUCCHINI CAKES

Steps:

• In a bowl, combine the zucchini, bread crumbs, egg, onion, butter, mustard and seafood seasoning; mix well. Shape into five patties. Dip in cracker crumbs. Heat oil in a large skillet; fry patties for 4 minutes on each side or until golden brown. Drain on paper towels.

SAVORY BAKED ZUCCHINI CAKES

Steps:

• Grate the zucchini, toss with salt (1-2 shakes) and let sit in a colander while you prep the other ingredients.
• Grate the onions. Let the onion juice drain away.
• Process the garlic and walnuts until very finely chopped.
• Press as much liquid from the onions and zucchini as possible, then combine with the garlic, walnuts, herbs, and cheese in a medium-sized bowl.
• IF BAKING: preheat oven to 350°F Lightly oil a baking sheet.
• Shape zucchini mixture into smallish balls (about two tbsp each, or about 2 inches across when slightly flattened) and roll in bread crumbs and flatten slightly. If baking, you can arrange them on the baking sheet; if frying, arrange them on a plate but be sure to leave space between the cakes so they don't stick together.
• To fry: heat oil in a frying pan over medium-high heat. When a drop of water sizzles, add the cakes and fry over medium heat until the outside is crispy and brown (about 5-7 minutes per side). Be gentle in flipping the cakes.
• To bake: space on lightly oiled pan, and bake at 350°F for about 35 minutes, flipping about halfway through the baking. (This method won't get them as crispy around the edges, but if you're already baking something and/or you want a lower-fat option, the result is just as tasty.) Again, be gentle in flipping the cakes.

ZUCCHINI CAKES

Steps:

• Grate the zucchini, place into paper towels and squeeze to release the excess water.
• Combine all ingredients, except olive oil, in a bowl and mix thoroughly. Using a heaping tablespoon form the mixture into 8 patties.
• Heat olive oil in a pan over medium heat. Once heated, add patties and cook until golden brown, about 3-4 minutes per side.
• Serve.

HEALTHY ZUCCHINI CAKE

Steps:

• Preheat oven to 350F and prepare 8×8 pan with parchment paper and nonstick spray.
• In a small bowl, mix together almond flour, baking powder, baking soda, salt, cinnamon and nutmeg.
• In a large bowl, whisk eggs with almond butter, coconut oil, maple syrup, and vanilla.
• Add the dry ingredients to the wet until combined.
• Fold in zucchini and chocolate chips.
• Pour into 8×8 pan and bake for 30-35 minutes or until toothpick inserted into center comes out clean.
• Let cool at least 15 minutes before cutting into.
• Store on counter or in fridge.

BAKED ZUCCHINI "CRAB" CAKES

Steps:

• Makes 8 Patties (approx. 4" each)
• Shred zucchini with food processor or by hand, then squeeze shredded zucchini by hand to remove as much moisture as possible. This step is important, or zucchini cakes will be soggy!
• Combine zucchini, onion, red bell pepper and celery in a large bowl. Stir in beaten egg and lemon juice. Add melted butter, Old Bay and black pepper. Slowly add whole wheat bread crumbs until mixture is firm enough to form into a patty.
• For Optional Breading:
• Dredge each patty in flour, then dip in egg mixture to coat both sides, then coat patty with panko crumbs.
• Bake on lightly oiled baking sheet at 400 degrees for 30-40 minutes, until lightly browned, turning once halfway through baking.
• These can also be sauteed in a pan with cooking spray or olive oil.

GREEK ZUCCHINI CAKES

Steps:

• Combine the grated zucchini and kosher salt. Set aside for 5 minutes (no more, or it will be mush). Rinse in cold water and squeeze dry in a kitchen towel or press in a strainer or colander until dry.
• Combine the cheese, egg, green onions, flour, pine nuts, dill, oregano, garlic, and pepper in a large bowl; fold in the zucchini. Form into 24 small cakes (about 2 tablespoons of mixture for each) and saute in olive oil, turning once, until browned, about 3 minutes on each side. Serve immediately.

ZUCCHINI CAKES

Steps:

• Grate 2 zucchini and reserve 2 whole for another use. Put the grated zucchini in a clean kitchen towel and squeeze well to remove the excess water.
• In a large bowl combine the zucchini, baking mix, onion, eggs and garlic and season with salt and pepper, to taste. Mix well to thoroughly combine.
• Heat the canola oil in a skillet over medium heat. Using a 1/4 cup measure drop about 6 to 8 portions of the zucchini mixture into the skillet. Fry on both sides until golden brown and cooked through, about 3 minutes per side. Remove from the skillet and drain on a paper lined sheet pan.
• In a small bowl mix together the sour cream and parsley and season with salt and pepper, to taste. Arrange the zucchini cakes on a serving platter and serve with the sour cream.
• In a large bowl combine the flour, baking powder and salt. Cut in the shortening with a pastry knife or fork until the mixture is well blended.