Zucchini Corn Cakes

Prep Time

10 minutes

Prep Notes

 The corn can be raw or cooked, I usually use leftover corn on the cob, or use 1 cup frozen corn, thawed.

Cooking Time

5 minutes per cake


8-12 cakes


1 small zucchini

1 ear of corn

1 cup cornmeal (I used coarse)

1 teaspoon baking powder

1/2 teaspoon salt

1/4 teaspoon garlic powder

1 cup unsweetened non-dairy milk (almond, coconut, cashew, etc)

coconut oil, for coating the pan


1. Shred the zucchini either with a hand shredder or food processor. You want a total of 1 cup. Set aside.

2. Cut the kernels of corn off of the cob. Set aside.

3. In a good sized bowl. stir together the cornmeal, baking powder, salt, and garlic powder.

4. Whisk in the milk

5. Then fold in the shredded zucchini and corn kernels.

6. Coat a large skillet or griddle with coconut oil and heat.

7. For each cake, spoon about 1/4 cup of the mixture into the hot pan, spread if necessary, and cook about 2-3 minutes (or when it starts bubbling like pancakes). Flip and cook another 2-3 minutes. You may have to cook these in batches, depending on the size of the pan/griddle. Do not overcrowd the pan.