A Whole Other Kind of Cake

Zucchini Quinoa Cake

Hey, I’m not picky.  At least this way I can have my cake and eat it too.

And I can use up some of our enormous supply of zucchini we grew in our garden this summer.

Zucchini Quinoa Cake Easy Vegan Recipes

I got the idea for this recipe from my cousin, Heidi.  She said these cakes are a great way to use up leftover brown rice, quinoa, and veggies like zucchini, bell pepper, broccoli, etc.  So, play around with them.  You can also change the spices.  This is just a basic recipe.  But, they’re so good, Sweet Daddy said he wished I’d made a million of them.  Needless to say, I’ll be making more tonight.

Printable Recipe

Makes 8 cakes

  • 1 cup cooked quinoa
  • 2 cups finely grated zucchini
  • 4 to 6 Tbsp. whole wheat flour (more or less depending on how wet your mixture is)
  • 1 flax egg (1 Tbsp. flaxmeal mixed with 3 Tbsp. water.  Let sit for a couple minutes)
  • 1/2 tsp. baking powder
  • 1/4 tsp. onion powder
  • 1/4 tsp. garlic powder
  • 1/2 tsp. salt
  • 1/4 tsp. black pepper
  • 1/2 tsp. lime juice
  • vegetable or canola oil, for cooking

Squeeze the liquid out of your grated zucchini.  Our zucchini are very “juicy”, so I put it in a strainer and push down on the zucchini to get all the liquid out.

In a large bowl, add all ingredients, except the oil and stir to combine.  If your mixture is too wet, add a little more flour.

Zucchini Quinoa Cake Easy Vegan Recipes

Heat some oil in a skillet over medium heat.  Scoop a 1/4 cup of the mixture and form it into a patty in your hands.  Place it in the skillet and press down with a spatula to flatten it a little.  You should be able to fit 4 or 5 patties in your skillet, depending on how big it is.

Cook for 5 to 6 minutes per side, until golden brown.

Zucchini Quinoa Cake Easy Vegan Recipes

Transfer to a plate lined with paper towels.  Add more oil as needed, and repeat with the rest of the mixture.

Serve immediately with New and Improved Vegan Ranch Dressing or marinara sauce.

Zucchini Quinoa Cake Easy Vegan Recipes

To reheat, place under the broiler until hot and crispy.

I can’t eat store-bought marinara sauce right now, so I whipped up a batch of homemade tomato sauce using this recipe for Very Basic Tomato Sauce and subbing stevia for sugar and Earth Balance for butter.  It turned out great.

I guess I’d better get busy making that batch of one million Zucchini Quinoa Cakes for Sweet Daddy.  It’ll be close, but I think we just might have enough zucchini.

1 Comment

Leave a Reply

Your email address will not be published. Required fields are marked *