Zucchini Cakes In Oven


1 large zucchini, grated, excess water squeezed out
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon ground nutmeg
1/2 teaspoon paprika
1 teaspoon baking powder
5 tablespoons self-rising flour
2 eggs, lightly beaten


Into a big enough bow put the shredded zucchini and cheese. In a smaller bowl mix all the dry ingredient, add them to zucchini, and carefully fold so that all the zucchini are covered with flour mix. Add the lightly beaten eggs, fold again and spoon onto a lightly greased cookie sheet. I’m using my faithful helper, the ice-cream scoop.
Preheat oven to 425*F, lower the heat to 375*F, and bake the cakes for 10 minutes. Now turn on the broiler and let the cakes brown on top for 2 minutes.


Simple cakes that are not fried but baked in the oven. I usually fry zucchini cakes on the stove top in few inches of oil, but this time, being in a hurry I decided to just pop them into the oven, so they'll be all done at the same time. No frying, no oily mess, and with aluminum foil covering the baking sheet, no pan washing either!


11.0 cakes


Sunday, February 6, 2011 - 2:48pm


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