"Cheesy" Zucchini Cakes

“Cheesy” Zucchini cakes

Here’s what i make when i get an enormous zucchini from the farmers market

You’ve got to try these “cheesy” zucchini cakes this weekend! I whipped these up for dinner with a bit of hummus and a side salad, but they would be just as good for breakfast with some scrambled tofu.

The almonds in here really make a difference, they add some flavor and texture.

“Cheesy” Zucchini Cakes

Prep Time20 mins
Cook Time20 mins
Course: Appetizer, Side Dish, Snack
Servings: 4 servings


  • 750 g zucchini – grated
  • 1 cup all purpose flour (can sub almond)
  • ½ cup nutritional yeast
  • 2 cloves garlic – minced
  • 2 tsp baking soda
  • ¼ cup vegan butter
  • 2 tbsp crushed almonds
  • ¼ cup spring onion – chopped


  • sesame seeds
  • more spring onion
  • hummus
  • olive oil


  • Grate the zucchini, then using a kitchen towel squeeze out all of the liquid.
  • Combine the zucchini and all of the remaining ingredients in a large bowl and mix well.
  • Shape the mixture into patties and cook in olive oil in a pan over medium heat for about 2 minutes per side (or until golden brown). Then transfer to a lined baking sheet and bake at 350°F for about 15 to 20 minutes. Enjoy warm with spring onion, sesame seeds and olive oil on top and hummus on the side!

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