Zucchini Quinoa Cake

  • Servings: 4
  • Prep Time: 10m
  • Cook Time: 10m
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Nutritional Info

This information is per serving.

  • Calories

  • Fat



  • 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


Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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

Step 5

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

Step 6

Serve immediately with New and Improved Vegan Ranch Dressing or marinara sauce. To reheat, place under the broiler until hot and crispy.


Bon Appetit!

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