Zucchini Pancakes

30 Minutes

super easy


Zucchini is one of the most versatile vegetables. It’s rich in vitamins, minerals, and important plant compounds. 

Why You’ll Love It 

Nutritious and healthy
Versatile and Customizable
Quick, Easy and Convenient
Recipe Cost Breakdown

   2 large zucchinis: $1.14

   ½ cup green onions: $1.62

   2 large organic pasture raised eggs: $1.06

   ¾ cup whole wheat flour: $0.30

   1 tsp baking powder: $0.05

   Avocado oil: $0.45

For the dip 

   1 cup Greek yogurt: $1.72

   1 tbsp plant based milk: $0.06

   1 tbsp vegan mayo: $0.61

   2 tbsp Trader Joe’s Ranch seasoning: $0.84

   Total Cost: $10.55

What You’ll Need

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Adjust Servings
2 large zucchinis, grated and drained of excess water
½ cup green onions, finely chopped
2 large organic pasture raised eggs, lightly beaten
¾ cup whole wheat flour
1 tsp baking powder
1 tsp salt
1 tsp ground black pepper
Avocado oil, to sautée
For the Dip
1 cup Greek yogurt
1 tbsp plant based milk
1 tbsp vegan mayo
2 tbsp Trader Joe’s Ranch seasoning

Nutritional Information

180 Calo
10g Total Fat
791mg Sodium
21g Total Carbs
4g Fiber
4g Sugar
10g Protein



Wash zucchini; trim tip and top. Then, using a standing box grater, grate the zucchini over a clean dish towel, sprinkle with salt, mix gently with your hands and let sit for 10 minutes to pull out excess moisture.
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While zucchini is sitting, wash and finely chop green onions. Next, in a small bowl, lightly beat eggs; set both aside.
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Then, after about 10 minutes, squeeze the grated, salted zucchini with your clean dish towel over the sink to drain excess water. This may take a few minutes, tries and a bit of muscle.
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Once the zucchini is thoroughly drained, transfer to a large mixing bowl. Add green onion and lightly beaten eggs.
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In a separate smaller bowl, mix together flour, baking powder, salt and ground pepper. Then, transfer the flour mixture into the zucchini mixing bowl and thoroughly combine with your hands.
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Next, using a lightly oiled trigger-release ice cream scooper, separate the zucchini mixture into evenly sized balls and pack them tightly with your hands.
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When ready to cook, heat a pan to medium high heat and generously coat with avocado oil. A few at a time, transfer separated zucchini mixture to your eated pan and press to flatten each out with a spatula or the bottom of a mason jar.
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Cook for 3 - 5 minutes or until golden brown. Then, flip and continue to cook on the opposite side.
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Combine dip ingredients in a small bowl, mix well and enjoy!
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