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    Home » Diet » Gluten Free Recipes

    Zucchini Pancakes

    Published: Aug 3, 2022 by Wendy Polisi Modified: Aug 3, 2022 · 1085 words. · About 6 minutes to read this article. This post may contain affiliate links. All opinions are my own.

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    Jump to Recipe Print Recipe

     Zucchini Pancakes are a delicious way to start the day! With a crispy golden crust, they remind me of potato cakes or hash browns, minus all the carbs.

    Side photo of a white plate with a stack of zucchini pancakes with a dollop of sour cream, parsley, and chopped red onion on top of it.

    Making zucchini pancakes is a great way to use up an abundance of zucchini from your garden or local farmers' market.

    I like to make a big batch on the weekend so that I have them easy to grab in the morning. You can just warm them back up or even eat them cold.

    (See below for how to freeze zucchini pancakes as well as how to reheat them.)

    Serve with your favorite toppings, such as tzatziki sauce, Greek yogurt, or sour cream, and get prepared for a party in your mouth!

    Ingredients

    • Zucchini is an incredibly versatile summer squash that lends itself well to a surprisingly wide array of preparation methods. When grated, zucchini releases a lot of water. For these pancakes, make sure to use a cheesecloth or clean dish towel to squeeze out as much liquid as possible from the zucchini before adding it to the batter. This will help ensure that your pancakes are light and fluffy, rather than soggy.
    • Eggs are a natural binder and help to create a light and airy texture in these pancakes.
    • Flour helps to bind the zucchini pancakes. You can use all-purpose flour or gluten-free flour.
    • Green onions add a touch of flavor to the pancakes. For a more pronounced flavor, red onion is a great option.
    • Parmesan cheese adds an umami flavor. You could also use cheddar cheese if desired.
    • Sea salt and smoked paprika are added for flavor. Adjust the amount of salt to taste.
    • Avocado oil (or another cooking oil of your choice) is used for frying the pancakes.

    Tips and Tricks

    • To avoid soggy zucchini pancakes, make sure to squeeze out as much liquid from the zucchini as possible before adding it to the batter.
    • For a lighter pancake, use egg whites rather than whole eggs.
    • If you are making these pancakes gluten-free, be sure to use a gluten-free flour.
    • Green onions can be omitted if desired.
    • The amount of salt can be adjusted to taste.

    Frequently Asked Questions

    What is the best way to shred zucchini for these pancakes?

    For this recipe, you can use a hand grater or food processor with a grater attachment. I use a Breville Sous Chef Food Processor (and yes, it's worth every penny).

    Can I substitute a low-carb flour?

    Yes, if you want to make low-carb zucchini pancakes, you can use almond flour in this recipe. It may be a bit more fragile, but the recipe will still work well.

    What is the best way to store zucchini pancakes?

    These pancakes are best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat before serving. You can also reheat them in the oven, an air fryer, or countertop toaster oven.

    Variations

    • To make Zucchini Pancakes with Feta, substitute 4 ounces crumbled feta for the Parmesan cheese.
    • To make Zucchini Pancakes with coconut flour in place of gluten free flour, substitute an equal amount of coconut flour and increase egg whites by ¼ cup. (from 2 eggs)
    • To make Zucchini Pancakes baked rather than fried, heat oven to 400 degrees. Place formed pancakes on a parchment lined baking sheet. Spray lightly with oil. Bake for 12 minutes, or until set. Flip. Bake another 12 minutes or until brown.

    Storage

    Zucchini pancakes are best enjoyed fresh, but they can also be stored for up to 3 days in a sealed and airtight container.

    Freezing and Re-heating Instructions

    How to Freeze Zucchini Pancakes - To freeze, allow to cool and then place in the refrigerator for at least an hour. Stack with parchment paper between them and place in a freezer bag. Freeze for up to one month.

    How to Reheat Zucchini Pancakes - Heat in a 400-degree oven for 15 minutes.

    How To Make Zucchini Pancakes

    First, start by shredding the zucchini. You can use a hand grater or food processor with grater attachment.

    Next, it's time to squeeze out as much liquid as possible from the zucchini. I like to do this by placing the shredded zucchini in a cheesecloth or clean dish towel and wringing it out over the sink.

    Once you've squeezed out all of the liquid, add the zucchini to a medium bowl along with egg, flour, green onions (if using), Parmesan cheese, salt, and paprika. Stir until everything is evenly combined.

    Form the batter into small pancakes and then heat enough oil to coat the bottom of your skillet over medium high heat.

    Cook for 5 minutes per side, flipping only once the edges start to brown and a crust has formed.

    Serve with Greek yogurt, sour cream, or red onion (if desired).

    Photo of zucchini pancakes on a white plate.
    If you like this recipe don't forget to leave a 5 star rating and let me know how it went in the below comments, I love hearing from you! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM, and PINTEREST to see all my delicious recipes.
    Print Recipe
    5 from 4 votes

    Healthy Zucchini Pancakes

    These Healthy Zucchini Pancakes with Parmesan are gluten free! Crispy and light, it is hard to believe you are eating healthy.
    Prep Time15 mins
    Cook Time15 mins
    Total Time30 mins
    Course: Breakfast
    Cuisine: American, Gluten Free, Healthy
    Diet: Vegetarian
    Keyword: breakfast
    Servings: 4
    Calories: 211kcal
    Author: Wendy Polisi

    Ingredients

    • ½ pound zucchini grated
    • 2 eggs
    • ½ cup all purposs flour or gluten free flour
    • 4 green onions chopped
    • 4 ounces Parmesan cheese grated
    • 1 teaspoon sea salt
    • ½ teaspoon smoked paprika
    • Avocado oil for cooking

    Instructions

    • In a medium bowl combine zucchini, egg whites, flour, green onions, Parmesan, salt and paprika. Stir to combine. Form into patties about ¼ cup each.
    • Heat enough oil to coat the bottom of your skillet over medium high heat. Make sure you let the oil get hot enough or you will have sticking problems! Cook the pancakes about 5 minutes per side, flipping only when the edges start to turn brown and a crust has formed.
    • Serve with Greek yogurt, sour cream and red onion if desired.

    Notes

    Variations:

    To make Zucchini Pancakes with Feta, substitute 4 ounces crumbled feta for the Parmesan cheese.
    To make Zucchini Pancakes with coconut flour in place of gluten free flour, substitute an equal amount of coconut flour and increase egg whites by ¼ cup. (from 2 eggs)
    To make Zucchini Pancakes baked rather than fried, heat oven to 400 degrees. Place formed pancakes on a parchment lined baking sheet. Spray lightly with oil. Bake for 12 minutes, or until set. Flip. Bake another 12 minutes or until brown.

    Freezing and Re-heating Instructions:

    How to Freeze Zucchini Pancakes - To freeze, allow to cool and then place in the refrigerator for at least an hour. Stack with parchment paper between them and place in a freezer bag. Freeze for up to one month.
    How to Reheat Zucchini Pancakes - Heat in a 400-degree oven for 15 minutes.

    Nutrition

    Calories: 211kcal | Carbohydrates: 16g | Protein: 14g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 116mg | Sodium: 1047mg | Potassium: 240mg | Fiber: 1g | Sugar: 2g | Vitamin A: 707IU | Vitamin C: 12mg | Calcium: 368mg | Iron: 2mg

    Filed Under:

    Breakfast RecipesGluten Free RecipesVegetarian Recipes

    More Gluten Free Recipes

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    • Vegetarian Mediterranean Bowl
    • How to Cook Spaghetti Squash Halves in the Instant Pot
    • 25-Minute Ninja Foodi Chicken Breast

    About Wendy Polisi

    Hi, I’m Wendy! I’m a cook, 5 time cookbook author, blogger, natural health enthusiast…and most importantly a mom. My boys are 16 & 17 and my late life princess is 9.

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      Rating




    1. Eva

      August 25, 2016 at 3:21 pm

      5 stars
      These sound great - I'm trying them this weekend. Growing up, (and I confess, even now) I absolutely loved eating a big batch of potato pancakes. I didn't need anything else to go with them except for a big glass of milk. I out-ate all my brothers and my mom and dad, and still do today. Hoping these will be as good, minus all the carbs. Thanks for the recipe!

      Reply
    2. Judith

      August 29, 2016 at 3:10 pm

      yum i'd love to try this!

      Reply
    3. 1froglegs

      August 31, 2016 at 12:55 am

      We have never bought the Allwhites, but we buy their other brand, Better N Eggs. They have a different texture, but they taste the same.

      Reply
    4. Wendy Polisi

      November 09, 2016 at 2:47 pm

      Thanks so much!

      Reply
    5. d gasawa

      November 11, 2016 at 7:12 am

      Looks yummy. Pinning it to This Week's Menu board.

      Reply
    6. Stacie @ Divine Lifestyle

      August 25, 2017 at 6:09 pm

      5 stars
      Those look so good! They're like tiny little pan fried zucchini breads! Om nom nom.

      Reply
    7. Chavonne Harvey

      August 25, 2017 at 10:41 pm

      5 stars
      I like trying new recipes and this one looks really tasty. Crispy crust? parmesan? oh yes! Thanks for sharing.

      Reply
    8. Theresa

      August 25, 2017 at 11:21 pm

      Zucchini is my favorite green veggie. These pancakes look like they'd be a quick favorite for me. So delish!

      Reply
    9. Diana Elizabeth

      August 26, 2017 at 1:26 am

      Normally I do not like Zucchini so much but this pancake just look so delicious!

      Reply
    10. Kita Bryant

      August 26, 2017 at 10:20 pm

      I really like this recipe. It seems like it would sit in the tummy well.

      Reply
    11. Sheena Tatum

      August 26, 2017 at 10:22 pm

      I would love to try this. I have plenty of zucchini lying around.

      Reply
    12. Erin F

      August 27, 2017 at 4:58 pm

      I have been pinning a lot of recipes lately for zucchini! I am definitely adding this one to my recipe board!!

      Reply
    13. AnnMarie John

      August 28, 2017 at 2:17 am

      I just love that you can make this ahead and freeze it. It's really easy to make as well. It's healthy and filling, it's definitely perfect for breakfast! Thanks for the recipe!

      Reply
    14. Kiwi

      August 28, 2017 at 4:04 am

      Wow zucchini pancakes! Thats extremely different. I am starting to eat more of zucchini lately so this is a recipe I should consider.

      Reply
    15. Carol Cassara

      August 28, 2017 at 6:15 am

      I've never made zucchini pancakes before. It's definitely a recipe that I'll try especially since you can freeze them and just have them whenever! Thanks for the recipe!

      Reply
    16. Our Family World

      August 28, 2017 at 11:17 am

      5 stars
      They do look like really healthy pancakes to me. I have to try making these. The other day, I added mashed bananas to my pancake mix and the kids loved it. I will add this to our menu plan. Anything to keep the kids healthy is a win for me.

      Reply
    17. Rach Ferrucci

      August 28, 2017 at 2:50 pm

      Wow I love zuccini and would have never thought to make these! I'm totally trying them, they look delish!

      Reply

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