Living in California where the weather is consistently warm, I often find myself preparing meals that are light and cold. However, if I’m spending days in the gym burning energy or going on long hikes in the canyons, my body calls out for a dish that is warm, hearty, and satisfying. That’s why I love making these vegan zucchini patties!
Top 3 reasons why they are fabulous:
ONE – they are so delicious!
TWO – you can enjoy them as an appetizer, side dish, or meal!
THREE – they require simple ingredients and are easy to make.
This zucchini based dish is not only tasty, it is packed with nutrition for our bodies to benefit from. Zucchini contains potassium, vitamin A, and fiber, all of which contribute to a healthy, well-balanced diet.
Need a side dish for your next dinner party? These zucchini patties are a perfect dish to bring along! They are vegan, gluten-free, soy-free, and can be autoimmune protocol
(AIP) friendly if modified slightly. And best of all, you can play around with the accent flavors by adding your favorite spices!
**For those of you following AIP, please use coconut flour instead of the gluten-free all-purpose flour. This recipe uses coconut flour as I follow the AIP**
Vegan Gluten Free Zucchini Patty Cakes
- 1 large or 2 medium zucchini
- 3 – 4 carrots
- 2 cloves garlic
- 1/2 cup coconut flour (or gluten-free all-purpose flour)
- 1 teaspoon gluten-free baking powder
- salt to taste
- pepper to taste
- a pinch onion powder (optional)
- a pinch cumin (optional)
1. Wash zucchini and carrots and peel only the carrots.
2. Grate zucchini and carrots, place in a bowl. Due to zucchini’s high water content, squeeze out excess water with either paper towel or in strainer.
3. In a separate bowl, sift together coconut flour (or gluten-free all-purpose flour) and baking powder.
4. Add salt, pepper and any other additional spices to the zucchini and carrot mix.
5. Slowly mix the flour and baking powder into the grated zucchini and carrot bowl.
6. Stir together until fully mixed.
7. In a non-stick pan, heat cooking oil (I like to use coconut oil).
8. Using your hands, form small balls with the mix. Press the palms to shape the balls into flat patties.
9. Place the patties into the pan. Cooking each side until the patty is golden brown.
Serve warm and enjoy!
*Note, gluten-free all-purpose flour will bind better than coconut flour. The patties are delicate, handle with care*
Related: Vegan Chipotle Veggie Bites
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Photos: Kayla Adams