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Zucchini Pancakes Recipe

Zucchini Pancakes Recipe

Made with zucchini, these are a tasty change of pace from ordinary potato pancakes. Add a little shredded onion to give them a savory kick. —Charlotte Goldberg, Honey Grove, Pennsylvania
TOTAL TIME: Prep/Total Time: 20 min. YIELD:2 servings


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


  • 1. Place zucchini in a colander over a plate; let stand to drain. Squeeze and blot dry with paper towels.
  • 2. In a bowl, mix egg, cheese, baking mix and pepper. Add zucchini; toss to coat.
  • 3. In a large skillet, heat oil over medium heat. Drop four pancakes into skillet; press lightly to flatten. Cook until golden brown, 2 minutes per side. If desired, serve with sour cream. Yield: 2 servings.

Nutritional Facts

2 pancakes: 177 calories, 13g fat (3g saturated fat), 99mg cholesterol, 271mg sodium, 10g carbohydrate (2g sugars, 1g fiber), 7g protein.

Reviews for Zucchini Pancakes

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faba1228 User ID: 3653417 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 User ID: 8198936 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 User ID: 3766053 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 User ID: 7838092 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 User ID: 4895376 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 User ID: 3082225 17891
Reviewed Apr. 11, 2012

"Another tasty way to use zucchini"

jmscoker User ID: 4615223 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 User ID: 3750978 8954
Reviewed May. 19, 2011

"I would change nothing. This was perfect!"

just like to cook User ID: 4559161 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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