Zucchini Pancakes

May 06, 2023May 6, 20230 2

15 min

10 min

25 min

Easy

	2 cups finely shredded fresh zucchini ( , 2 - 8-inch zucchini required )
	4 large eggs , beaten
	3/4 cup all-purpose flour
	1/2 teaspoon granulated sugar
	1/2 teaspoon salt
	3 tablespoons olive oil or 3 tablespoons vegetable oil
	4 teaspoons baking powder
	1/4 cup melted butter ( , for rub ) or 1/4 cup melted margarine ( , for rub )

Servings Per Recipe

Calories

280

Sugar

Fat

20g

1.	Place the shredded zucchini in a colander over a large bowl and sprinkle with a pinch of salt. Let sit for 10 minutes to draw out the excess liquid.
2.	In a large bowl, combine the beaten eggs, flour, sugar, baking powder, and salt. Stir until well mixed.
3.	Squeeze the shredded zucchini to remove any excess liquid, then add it to the egg mixture. Stir until combined.
4.	Heat the oil in a large skillet over medium heat. Use a 1/4 cup measuring cup to scoop the batter into the hot skillet. Cook until the pancakes are golden brown on both sides, flipping once, about 2-3 minutes per side.
5.	Serve hot, topped with melted butter or margarine.

These pancakes are a delicious way to add more veggies to your diet.
They are also gluten-free if you use a gluten-free flour!

Because zucchini contains a lot of water, these pancakes can be a bit delicate and may fall apart if not cooked carefully.

Zucchini is low in calories yet high in fiber, vitamin C, and potassium. It also contains antioxidants and may help support healthy digestion.