Zucchini pancakes on a plate.

Healthy Zucchini Pancakes Recipe

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Easy to make, these homemade healthy zucchini pancakes are so tender and delicious! They are golden brown and crispy on the outside and loaded with fresh zucchini on the inside. Zucchini pancakes can be eaten for breakfast, as a side dish, or even an appetizer!

Zucchini pancakes on a plate with a raw zucchini on the side.

Healthy Zucchini Pancakes Recipe

You are going to fall in love with this simple and savory zucchini pancakes recipe! They cook up so yummy and perfectly browned in just a matter of minutes. All you have to do is combine grated zucchini with a few simple ingredients, cook them in a frying pan, and serve!

And zucchini pancakes are good for you too! Full of so much fresh zucchini and very little filler they are the perfect yummy way to sneak some veggies into your diet! The pancakes are healthy addition to any meal.

Zucchini pancakes in a frying pan with a raw zucchini being held up.

How to Make Zucchini Pancakes

This recipe is super easy to make with no fancy ingredients required. You can find everything you need in any grocery store.

You will need:

  • 1 Large Zucchini
  • 1 Egg
  • 2 Tbsp All-purpose Flour
  • 1/4 tsp Salt
  • 1/8 tsp Black Pepper

To begin, chop the ends off of the zucchini and then cut it into large chunks to prepare it for shredding. Then add the zucchini chunks to the food processor and shred using the shredding disc. You can also use a grater and shred your zucchini by hand.

Next, put the shredded zucchini in a colander placed over a large bowl and let it sit for 10 minutes to release some of its moisture. Then using your hands squeeze out as much liquid as you can from the zucchini and transfer it into to a different large bowl. You want to get as much moisture out of the shredded zucchini as possible for the best results.

Zucchini pancakes being cooked in a frying pan.

Now, add the egg, flour, salt, and black pepper to the drained zucchini and mix it together until all the ingredients are fully incorporated. The batter will be a nice consistency that is not too thick or too thin. Perfect for holding a pancake shape.

Then to cook, place a nonstick pan on the stovetop, add some oil for frying, and turn the heat on to high. Next, take the zucchini batter and portion out 6 pancakes onto the pan using a large spoon. After about a minute when the oil starts to sizzle turn down the heat to medium-high and cook the pancakes for 2 minutes or until golden brown on the bottom. Then flip them over and cook for 2 more minutes.

When fully cooked thorough, transfer your perfectly cooked delicious healthy zucchini pancakes to your plate of choice and enjoy! I like to serve mine topped with a dollop sour cream or greek yogurt.

Zucchini pancakes being cooked in a frying pan.

How to Store Zucchini Pancakes

Leftovers will keep for up to one week when stored in the fridge. You can also store the pancakes in an airtight container or sealed bag in the freezer for months. I often like to make a big batch and freeze half for later.

How to Reheat Pancakes

To reheat zucchini pancakes right out of the fridge, put them on a sheet pan and pop them in the oven at 350 degrees Fahrenheit for about 7-10 minutes. You can also put them in the microwave for about 2-3 minutes on medium power. But, when when reheating frozen pancakes, you will will want to use the oven method by laying them on a sheet pan and reheating at 350 degrees Fahrenheit for 15 to 20 minutes. The timing will depend upon your oven, so check them halfway through regardless of however you choose to reheat.

Zucchini pancakes being cooked in a frying pan.

What to Serve with Healthy Zucchini Pancakes

These savory delicious pancakes can be served as an appetizer alone when topped with sour cream or part of the main meal when paired with another yummy dish. Here are some favorite recipes to serve alongside zucchini pancakes.

Zucchini pancakes on a plate.

More Amazing Zucchini Recipes

Did you enjoy this recipe for healthy zucchini pancakes? If so, you should check out more of my yummy recipes featuring zucchini. They are sure to put a smile on your face and make your tummy happy.

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Healthy Zucchini Pancakes Recipe

Homemade healthy zucchini pancakes are so tender and delicious! Golden brown and crispy on the outside and loaded with fresh zucchini on the inside. They can be eaten for breakfast, as a side dish, or even an appetizer!
Prep Time15 mins
Cook Time5 mins
Total Time20 mins
Course: Appetizer, Breakfast, Side Dish
Cuisine: Jewish
Keyword: zucchini pancakes
Cooking Method: Stovetop
Diet: Vegetarian
Servings: 3 servings
Calories: 211kcal

Recipe Video

Ingredients

  • 1 large zucchini
  • 1 egg
  • 2 Tbsp flour
  • ¼ tsp salt
  • tsp black pepper
  • 4 Tbsp vegetable oil

Recommended Kitchen Tools (click the links below to see the items used to make this recipe)

Instructions

  • Chop the ends off of the zucchini and then cut it into large chunks. Now, shred the zucchini chunks in a food processor using the shredding disc. You can also do this by hand using a grater.
  • Put the shredded zucchini in a colander over a large bowl and let it stand for about 10 minutes. Next, use your hands to squeeze out as much liquid as you can from the zucchini and then add it to a separate large bowl. The more moisture you can release the better.
  • Add the egg, flour, salt, and pepper to the drained zucchini in the bowl. Then mix it together until completely combined.
  • Place a large nonstick frying pan on the stove, turn the heat on high, and add oil for frying. Then using a large spoon, portion out the zucchini pancake batter into 6 pancakes onto the frying pan to cook.
  • Cook for about 1 minute until you hear the oil start sizzling and then reduce the heat to medium high. Now, cook the pancakes for about 2 more minutes or until the bottoms are golden brown. Then flip the pancakes over and cook for another 2 minutes or until cooked through.
  • When the pancakes are done, remove them from the frying pan and serve immediately.
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Nutrition

Calories: 211kcal | Carbohydrates: 6g | Protein: 3g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 55mg | Sodium: 220mg | Potassium: 197mg | Fiber: 1g | Sugar: 2g | Vitamin A: 210IU | Vitamin C: 12mg | Calcium: 20mg | Iron: 1mg
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