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Fresh Corn & Zucchini Cakes


These delicious cakes are packed with veggies, so OBVIOUSLY they are healthy!

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Rate this recipe 4.2/5 (15 Votes)


  • 2 large eggs
  • 1/3 cup low-fat buttermilk or low-fat milk
  • 1/3 cup whole wheat flour
  • 1 1/4 teaspoon baking powder
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon ground black pepper
  • Kernels from 1 ear sweet corn (about 3/4-cup)
  • 1 zucchini, grated (about 1-cup)
  • 1/3 cup onion, chopped
  • 1/3 cup mint, chopped
  • Zest of 1 lemon
  • 2 teaspoons expeller-pressed canola oil


Servings 4
Preparation time 5mins
Cooking time 25mins
Adapted from


Step 1

In a large bowl, whisk together eggs, buttermilk, flour, baking powder, salt and pepper until smooth.

Add corn, zucchini, onion, mint and zest and stir until combined. Heat oil in a large skillet over medium heat.

Working in batches, drop batter by scant 1/4-cup measures into skillet.

Cook, turning once, until browned and cooked through, 3 to 4 minutes per side; lower heat if pancakes begin to brown too deeply before middle is cooked through.

Add more oil between batches if necessary. Serve the pancakes warm or room temperature.

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