Zucchini Pancakes Recipe
Zucchini Pancakes Recipe photo by Taste of Home
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Zucchini Pancakes Recipe

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4.5 9 12
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These pancakes are very tasty and easy to make. And they're a nice change of pace from potato pancakes.—Charlotte Goldberg, Honey Grove, Pennsylvania
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 4 servings


  • 1-1/2 cups shredded zucchini
  • 2 tablespoons biscuit/baking mix
  • 3 tablespoons grated Parmesan cheese
  • Dash pepper
  • 1 egg, lightly beaten
  • 1 tablespoon canola oil

Nutritional Facts

1 pancake: 88 calories, 6g fat (2g saturated fat), 56mg cholesterol, 134mg sodium, 4g carbohydrate (1g sugars, 1g fiber), 4g protein .


  1. In a sieve or colander, drain the zucchini, squeezing to remove excess liquid. Pat dry; set aside. In a small bowl, combine the baking mix, cheese and pepper. Stir in egg until blended. Add the zucchini; toss to coat.
  2. In a large skillet, heat oil over medium heat; drop 1/4 cupfuls of batter into skillet and press lightly to flatten. Fry for 2 minutes on each side or until golden brown. Drain on paper towels. Yield: 4 servings.
Originally published as Zucchini Pancakes in Taste of Home February/March 1996, p19

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faba1228 251974
Reviewed Jul. 28, 2016

"I have no idea why, I wrung out the zucchini to the extent it was almost dry, and yet the batter was runny. Followed the recipe to the letter. diappointed"

ElisabethM 232400
Reviewed Sep. 6, 2015

"These were very good, but with about 1/4 c. onion they are delicious! I made them as a side to dinner, but they would be great as breakfast. Substituted coconut oil (unflavored) for the canola oil."

delowenstein 10173
Reviewed Dec. 1, 2014

"I recall trying out this recipe when it was featured in Taste of Home! I'd adjusted the recipe by using 1/4 tsp. salt and 1/8 to 1/4 tsp. pepper. If zucchini wasn't available, I used shredded peeled potatoes! When I made these pancakes, I did find them to be tasty and it is a very creative way to use zucchini! I don't recall adding onion, but that is a very good idea from the readers who tried this recipe! Thank you all for sharing with Taste of Home!


emsschelly 9115
Reviewed Aug. 19, 2014

"Love it!!!! Can't wait to make it again (tomorrow) and use up some more of those zucchinis. I took the suggestion of adding a little onion. Yum."

Perticus 14517
Reviewed Jun. 3, 2012

"I love zucchini. This recipe is simple and delicious. The only thing I did differently was to add some onion."

elaineae 17891
Reviewed Apr. 11, 2012

"Another tasty way to use zucchini"

jmscoker 8752
Reviewed Sep. 10, 2011

"As this stands, it's OK. It only makes 4 pancakes (NOT 4 servings). I'm going to do some experimentation and add some red bell pepper, onion and garlic for more flavor and nutrition."

eli05 8954
Reviewed May. 19, 2011

"I would change nothing. This was perfect!"

just like to cook 9817
Reviewed Aug. 19, 2010

"what a great way to use all that extra zucchini, was better tasting than potato pancakes."

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