Baked Vegan Zucchini Cakes crisp to a golden brown with a fresh herbal taste. Dollop them with vegan lemon cream for the ultimate complement of flavors!
Ever since creating my Chickpea Marinara Over Zoodles I have been looking for other ways to incorporate zucchini into my diet. A wonderfully buttery yet neutral flavor, a great low carb alternative and loaded with nutrients– it’s hard to go wrong with zucchini. This green guy boasts vitamins C and B6, magnesium, iron and fiber, just to name a few of its nutritional gifts.
I love the concept of Vegan Zucchini Cakes because they are so flexible. Removing the excess fluid from the zucchini results in a baked version of the fritter: crispy on the outside and moist but firm on the inside. If you want them to remain oil-free then sprinkle a little lemon juice on the top side of the cakes before placing them in the oven (sprinkle on underside when flipping them over during the baking process). Or you can rub a little olive oil on each side. Either method will yield a nicely browned cake.
They make a great side to a big, beautiful salad like my Plant Protein Power Salad, but they are easily substantial enough to be the main dish. I would even say they make a great burger served on a fresh gluten-free bun! I developed this recipe with fresh cilantro and parsley. The flavors of these two aromatic herbs play off of one another wonderfully, adding a great dimension when paired with zucchini. Top them with my vegan lemon cream for an added velvety tang. Heavenly!