Zucchini Pancakes recipe

All Recipes Side Dish Vegetables Squash Zucchini

Ingredients

4 eggs
2 cups grated zucchini
¾ cup all-purpose flour
½ teaspoon white sugar
½ teaspoon salt
3 tablespoons olive oil
4 teaspoons baking powder
¼ cup butter, melted

Nutrition Info

362.4 calories
carbohydrate: 22.2 g
cholesterol: 216.5 mg
fat: 26.9 g
fiber: 1.3 g
protein: 9.6 g
saturatedFat: 10.3 g
servingSize: -
sodium: 936.9 mg
sugar: 2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat grill to 425 to 450 degrees F (220 to 225 degrees C).

  2. In a large mixing bowl, beat eggs, add shredded zucchini and mix well using a fork. Add flour, sugar, salt and vegetable oil and stir to blend well. Finally, add baking powder and mix well using a large spoon. The batter's consistency should be like heavy whipping cream.

  3. Spoon batter on hot grill (about 2 tablespoons) for each pancake. Cook until there are no longer bubbles forming in the pancake about 2 minutes, turn over and cook for 2 minutes longer. Rub pancakes with melted butter and serve immediately.

Recipe Yield

4 servings

Recipe Note

An easy recipe to make. A delicious vegetable pancake for breakfast, brunch, lunch or just a snack.

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