Baked Zucchini Cakes (Crispy, Healthy & Easy to Make!)
Baked Zucchini Cakes: Crispy, Healthy, and Full of Flavor
Looking for a healthy, crispy, and satisfying side dish or snack? These Baked Zucchini Cakes are a guilt-free alternative to traditional fried fritters—packed with flavor, fiber, and crunch. Made with simple ingredients like fresh zucchini, herbs, breadcrumbs, eggs, and Parmesan cheese, these golden patties are oven-baked to crispy perfection with no deep frying required.
Whether you’re serving them as an appetizer, meatless main, or part of a brunch spread, these zucchini patties are a delicious way to sneak more veggies into your diet. Let’s walk through the full recipe, benefits, and variations, plus tips for making them perfectly crispy every time.
Why You’ll Love These Baked Zucchini Cakes
These veggie-packed patties are:
- ✅ Oven-baked, not fried, for a healthier crunch
- ✅ Kid-friendly and great for picky eaters
- ✅ Perfect for meal prep or lunchboxes
- ✅ Easily made gluten-free with the right breadcrumbs
- ✅ Rich in fiber, protein, and nutrients
And the best part? They’re done in under 40 minutes with minimal hands-on time!
Ingredients You’ll Need
To make these savory and crispy zucchini cakes, you’ll need the following ingredients:
- 🥒 2 small zucchinis, grated – The star ingredient; provides moisture, fiber, and vitamins.
- 🧅 1 small onion, finely chopped – Adds flavor and texture.
- 🧄 2 garlic cloves, minced – For that delicious aromatic boost.
- 🌿 1 teaspoon dried basil – Or substitute with fresh herbs like parsley or dill.
- 🥚 2 eggs – Help bind the mixture together.
- 🍞 1 cup panko breadcrumbs – Light and crispy, or use gluten-free if needed.
- 🧀 ¼ cup grated Parmesan cheese – Adds a salty, nutty flavor and helps with crispiness.
- 🧂 Salt and pepper, to taste – Essential for seasoning.
- 🥥 Spray coconut oil or cooking spray – For greasing the baking sheet and encouraging browning.
Tip: You can add a pinch of red pepper flakes for a little heat, or lemon zest for freshness!
How to Make Baked Zucchini Cakes (Step-by-Step)
🔥 Step 1: Preheat Oven
Start by preheating your oven to 425°F (220°C). A hot oven ensures a crispy golden crust.
🥒 Step 2: Prepare the Zucchini
Grate the zucchinis using a coarse grater. Then place the grated zucchini in a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible. This step is crucial—too much moisture can make the cakes soggy.
🥣 Step 3: Mix the Ingredients
In a large mixing bowl, combine the squeezed zucchini, chopped onion, minced garlic, basil, eggs, breadcrumbs, Parmesan cheese, salt, and pepper. Stir until everything is well mixed and forms a thick, sticky batter.
🧴 Step 4: Prepare the Baking Sheet
Lightly coat a baking sheet with spray coconut oil or your preferred cooking spray. You can also line it with parchment paper for easy cleanup.
🍥 Step 5: Form the Patties
Using your hands or a spoon, shape the zucchini mixture into equal-sized patties (around 2–3 inches in diameter) and place them on the prepared baking sheet. Press them down slightly to form even cakes.
🔄 Step 6: Bake
Bake the zucchini cakes in the preheated oven for 15 minutes on one side. Then flip each patty carefully and bake for another 15 minutes until crisp and golden brown on both sides.
🍽️ Step 7: Serve
Serve the baked zucchini cakes hot, garnished with fresh herbs or a side of dipping sauce like Greek yogurt, sour cream, or marinara. They’re also fantastic in wraps or as a veggie burger base!
Nutrition Information (Per Zucchini Cake)
Here’s a rough nutritional breakdown per patty (assuming 8 cakes total):
- Calories: 100–120 kcal
- Carbohydrates: 10g
- Protein: 5g
- Fat: 5g
- Saturated Fat: 1.5g
- Cholesterol: 40mg
- Fiber: 2g
- Sugar: 2g
- Sodium: 180mg
- Vitamin A: 6% DV
- Vitamin C: 15% DV
- Calcium: 8% DV
- Iron: 6% DV
These cakes are low in calories, high in nutrients, and packed with veggie goodness.
Health Benefits of Zucchini
Zucchini is more than just a low-calorie veggie—it’s a powerhouse of nutrients:
- 🥒 Rich in antioxidants like lutein and zeaxanthin, which support eye health.
- 🥒 Hydrating and low-carb, making it ideal for weight management.
- 🥒 Good source of fiber, aiding digestion and promoting fullness.
- 🥒 High in potassium, which supports healthy blood pressure.
When combined with protein from eggs and cheese, these cakes become a well-rounded, satisfying snack or light meal.
Make-Ahead & Storage Tips
🧊 Can You Make Them Ahead?
Yes! You can prepare the mixture in advance and keep it in the fridge (covered) for up to 24 hours. Just form and bake when ready to eat.
📦 Storing Leftovers
Place leftover baked zucchini cakes in an airtight container and refrigerate for up to 4 days. To reheat, use the oven or toaster oven for best results—they’ll stay crispy!
❄️ Can You Freeze Them?
Definitely. Allow the cakes to cool completely, then freeze them in a single layer before transferring to a freezer-safe bag. Reheat directly from frozen in the oven at 375°F (190°C) for about 15 minutes.
Delicious Variations to Try
Get creative with these twists:
- 🧀 Cheddar Zucchini Cakes: Swap Parmesan with sharp cheddar.
- 🥕 Add grated carrot for color and sweetness.
- 🌾 Make it gluten-free: Use gluten-free breadcrumbs or almond flour.
- 🌶️ Spicy version: Add chili flakes or diced jalapeño.
- 🐟 Zucchini Tuna Cakes: Mix in drained canned tuna for a protein boost.
These versatile patties can be adapted to suit your taste and pantry staples.
What to Serve With Zucchini Cakes
These cakes are amazing on their own but can also be paired with:
- 🥗 A light green salad or coleslaw
- 🍅 Dipping sauces like tzatziki, ranch, or marinara
- 🍳 Poached or fried eggs for a brunch plate
- 🥪 Inside pita or buns for a vegetarian burger
They’re delicious hot, warm, or even cold from the fridge.
Final Thoughts: Crispy, Guilt-Free Zucchini Goodness
These Baked Zucchini Cakes are proof that healthy can be easy, crispy, and absolutely delicious. With a short ingredient list and no frying required, you’ll love how quickly these patties come together and how versatile they are for meals and snacks.
From weeknight dinners to Sunday brunch or back-to-school lunchboxes, these zucchini cakes will quickly become a staple in your kitchen. So grab those zucchinis and turn them into something truly crave-worthy—you won’t miss the fryer one bit!
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Baked Zucchini Cakes: Crispy, Healthy, and Full of Flavor
Ingredients
2 small zucchini, grated 
1 small onion, chopped 
2 garlic cloves, minced 
1 teaspoon basil 
2 eggs 
1 cup panko breadcrumbs (or regular breadcrumbs, gluten-free if needed) 
¼ cup parmesan cheese 
Salt and pepper to taste 
Spray coconut oil or other spray oil
Instructions
Preheat Oven:
Preheat oven to 425°F (220°C). 
Prepare Zucchini:
Grate the zucchini and squeeze to remove excess water.
Mix Ingredients:
In a large bowl, combine the grated zucchini, chopped onion, minced garlic, basil, eggs, panko breadcrumbs, parmesan cheese, salt, and pepper. Mix until well combined. 
Prepare Baking Sheet:
Spray a baking sheet with oil. 
Form Patties:
Form the mixture into equal-sized patties and place them on the prepared baking sheet. 
Bake:
Bake in the preheated oven for 15 minutes. 
Turn the patties and bake for an additional 15 minutes until crispy and golden brown. 
Enjoy:
Serve the baked zucchini cakes hot and enjoy!