Summer is around the corner, and my Easy Zucchini Cakes are the perfect healthy snack at the beach or served on a bun at a picnic with friends!


-4 cups zucchini, shredded
-2 tbsp fresh parsley, chopped
-2/3 cup brown rice flour
-1 tsp garlic powder
-½ tsp sea salt
-2 large eggs, lightly beaten
-1/3 cup sliced scallions (green and white parts)
-2/3 cup light sour cream, for serving (optional)
-2 tbsp chop chives
-2 tbsp coconut oil for pan frying


1) Shred zucchini and drain out as much liquid as possible.

2) In a bowl add zucchini, parsley, flour, garlic powder, eggs, and salt. Mix together till fully combined.

3) Heat coconut oil in a large skillet over medium heat. Form small/med zucchini cakes and drop into hot pan. Cook 2-3 minutes on each side or until browned.

4) Place cooked cakes on a plate lined with paper towels. In a separate bowl mix sour cream, chives, salt & pepper and serve with zucchini cakes! Enjoy!