White Cheddar Zucchini Cakes Recipe

The pancake is the classic comfort food! Just imagining a short-stack of flapjacks drizzled with maple syrup will bring a smile to anybody’s face. But did you know that pancakes can be so much more? Pancakes Make People Happy features over 75 unique pancake recipes that are as easy to prepare as they are to love. Try out the recipe below with a savory spin.


These savory pancakes are incredibly versatile. They can be made tiny to pass as hors d’oeuvres at a party, small for a tapas plate, or larger for a main course. It’s a bit of a chore to grate the zucchini and then squeeze the excess water out of it—but pain though it may be, it is oh-so-important to success!


White Cheddar Zucchini Cakes



2 cups grated zucchini (squeezed and drained in a colander before measuring)
½ cup all-purpose flour
½ cup grated white cheddar
2 eggs
2 tablespoons rosemary
½ teaspoon salt
½ teaspoon pepper
Olive oil (for frying)



Begin by thoroughly draining grated zucchini of any excess water, squeezing with your hands and draining through a colander. Beat eggs, then add your grated zucchini, flour, grated cheddar, herbs and spices.

Heat a skillet on medium-low, drizzling and spreading around 1–2 tablespoons of olive oil. Spoon the batter into the skillet forming 4-inch cakes. Cook 3–4 minutes each side or until brown and crispy.