- 1 zucchini
- 1 cup raw pumpkin seeds
- 1/2 cup of finely shredded coconut
- 2 tablespoons chia seeds
- 2 tablespoons coconut oil
- 3 stems of chives
- 10 leaves of Italian parsley
- dash of sea salt to taste
In a carb rut? Craving carbs, and bored with the typical potato and rice choices? Then these easy, de-lish cakes will have you excited and your inner “Carbo Queen” will be content to wear her crown of starches later or maybe never!
My nickname used to be “Carbo Queen”. I have her under control most of the time, but sometimes shemakes an appearance at that special time of the month (if you know what I mean my girlie friends).
Let us just say I NEEDED some carbs! After 2 attempts, yes, the first batch hit the trashbecauseI over did the garlic powder (I omitted it in the end)… Carbo Queen was finally happy! I wanted tocreate a cake that was grain-free andegg-free, andwith cakes thatcan be a challenge. I wasecstatic that the pumpkin seeds and chia seeds worked sobeautifully!
Nowthecarbohydratesare in check with the amount ofprotein thatare in these cakes!!! I did indulge in grass-fed sour cream , too (learn more). I loved the flavors of all the ingredients so much thatI ate my fair share while taking the pictures.
Careful not to overcook these they can dry out. If your oven tends to cook fast adding an extra tablespoon of olive oil or cheese (if dairy is ok) can keep these moist. See below Tips.
When I plated our dinner, Tom asked why I was not eating any zucchini cakes? They were so good, I almost ate his sharealso. I neededTom’s take on the flavors to make sure the recipe was a go. Lucky for him is all I have to say.
Ingredients
1 zucchini
1cup“soaked” raw pumpkinseeds *I had an epiphany readtips(learn more read soaking nuts post)
1/2 cup finely shredded coconut(learn more)
2 tablespoons chia seeds (learn more)
2 tablespoons coconut oil (learn more)
3 stems of chives
10 leavesof Italian parsley
1/4 teaspoonsea salt to taste
3 tablespoons water
*if you are ok with dairy (not for FreeDiet™):
1/4 cup shredded pecorino romano (see below tips)
Directions
1.Using a Vitamix orfood processorgrind pumpkin seeds (doesn’t have to be fine).
2. Shred zucchini and add water. Add pumpkin seeds into the bowl.
3. Washandchopchives and Italian parsley.
3. Blend all the other ingredients inthe bowl and add shredded zucchini.
4. Form about3 tablespoons into6-7small patties and bake at 350 for 25 minutes or until golden on edges.
Tips: Let the ingredients sit for a few minutes after you blend them. This will give time for the chia seeds to absorb and gel together everything (this is my new egg replacement). Take note if you cook in a convection oven verses regular bake this cooks the cakes differently. When using regular bake adding a tablespoon of olive oil will help keep them moist *(soaking pumpkin seeds makes all the difference). If you are ok with dairy, shredding 1/4 cup of pecorino romano tastes yummy and keeps them moist too!Careful withusing the 1/4 teaspoon of sea salt with the cheese. Tastemixture after the cheese is added. I think doubling the batch makes sense so you can freeze these cakes for the Carbo Queen occasional visits.**Here is my epiphany since I first posted–So I have made these many times and I happen to use soaked pumpkin seeds yesterdayinstead and this really made a difference in moistness.
With a Spoonful of Health, Your Carbo Queen Friend,
Dawn
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6 Comments on "Zucchini Cakes (gluten free, paleo, diary and egg free)"
Lois ModelskiSeptember 3, 2013 at 8:08 pm - Reply
Love your blog and looking forward to trying some of your recipes – especially for my granddaughter who is now on dairy-free. So happy you are sharing your knowledge and passion for healthy food!
Dawn RofranoSeptember 4, 2013 at 12:28 pm - Reply
Thanks Lois!! Dairy free is easy once you know your options! Amazing ice creams by So Delcious- incase you didn’t know. It is made with coconut milk! If you have any recipe requests please let me know. Happy to share with you!
kimSeptember 11, 2013 at 4:41 pm - Reply
I need to whip up some of these for the protein/carb balance!! I need that right now. 😉 xoxo , Kim
Dawn RofranoSeptember 11, 2013 at 5:09 pm - Reply
Hi Kim, Yes indeed YOU do need them now!!! Did you whip them up yet? I think of you every time I am behind the lens of the camera taking my foodie pictures and thinks wonder how Kim would take it? You can make a piece of wood look beautiful in any picture!
KayOctober 28, 2019 at 3:23 pm - Reply
Hi Dawn,
Thanks for your hard work. My question is concerning zucchini cakes, I have organic ground chia seed, and am wondering if I can substitute the 2 T of chia seeds with the ground, and how much would be good? Thank you! KayDawn RofranoOctober 29, 2019 at 10:54 am - Reply
Hi Kay, Yes, you most certainly can use chia seeds. I would try a little less and add up to 2 tbsp. because as you know chia absorbs 9x its size of liquid and this could make the cakes dry. Keep in mind too that chia is high in oxalates so we are mindful of using this super food daily especially if you are trying to reduce inflammation in the body. I would love to hear how they turned out…so keep me posted!
