Carrot and Zucchini Cakes

10 23 43
Ingredients Minutes Calories
Prep Cook Servings
15 min 8 min 8
Carrot and Zucchini Cakes
Health Rating


1 cup grated Zucchini
1 cup grated Carrots
1/4 cup chopped Sweet onion (grated, not chopped)
2 tbsp Whole wheat pastry flour
1/2 tsp Garlic powder
1 tbsp Parsley, fresh (chopped)
1 large egg Egg (beaten)
1/2 tsp Kosher salt
1 dash Black pepper
1 tbsp Extra virgin olive oil (for pan)


1. Place zucchini and onion in an old, clean dish towel or cheesecloth and squeeze out excess water. Removing as much water as possible is important so that the cakes are not too wet. Remove to a large bowl. Add carrot, flour, garlic powder, parsley, eggs, salt and pepper to the bowl and stir well to combine.

2. Over medium heat, melt 1 ½ teaspoons of the oil in a large skillet. Use a small cookie scoop or a tablespoon to portion out cakes into the pan. You should be able to cook approximately 8 at a time.

3. Cook for approximately 4 minutes or until golden brown. Flip and cook for 3-4 minutes more.

4. Add remaining butter to pan and repeat with remaining batter. Serve immediately.

Nutrition Facts

Per Portion

Calories 43
Calories from fat 22.4
Calories from saturated fat 4.2
Total Fat 2.5 g
Saturated Fat 0.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.3 g
Monounsaturated Fat 1.5 g
Cholesterol 24.1 mg
Sodium 169 mg
Potassium 106 mg
Total Carbohydrate 3.9 g
Dietary Fiber 0.8 g
Sugars 1.4 g
Protein 1.4 g

Dietary servings

Per Portion

Vegetables 0.5

Energy sources



These cakes can easily be converted to a side dish by making them larger.

They are great to serve in the summer when zucchini and carrots are plentiful.

For additional protein - serve with roasted chickpeas!

Serve cakes with a quick dipping sauce of ½ cup sour cream mixed with 1 tablespoon of store bought sundried tomato tapenade.