It’s zucchini season! Zucchini is always abundant at this time of year so it’s a good time to start finding recipes to use them up. Zucchini bread or muffins definitely will be making an appearance in our house, hopefully soon. There’s nothing like adding healthy vegetables to a grab and go snack!

Fun fact, as a kid my top 3 least favourite foods were: onions, spinach and zucchini! Of course, now I eat spinach and zucchini (but I still can’t stomach very much onion). I toss these green vegetables in to dishes whenever I can.

Anyways this post is about zucchini pancakes. These are not sweet pancakes. If that’s what you’re hoping for, try my Plain and Simple Pancake recipe. These are savoury.

I made them for lunch the other day. I tried them and immediately thought “these are so good I need to make a blog post!” Then my husband said they were “meh” and my cranky toddler wouldn’t even put a bite in his mouth.

I ate half the batch myself and would have eaten more if there were any. I usually have pretty good willpower and the fact that I could have eaten the whole batch alone made me think they must have been good. So I decided I would post anyways and let y’all try them for yourselves!

These pancakes should only take about 20-25 minutes to make if you don’t have a toddler helping you grate the zucchini or a baby that needs fed and changed part way through. From start to finish it’s pretty quick. I was able to make 8 pancakes, but it depends on how big you make them. I was using a big spoon so likely 2 TBSP worth of batter per pancake.

The original recipe is from Beyond the Chicken Coop. I haven’t changed much except to add some extra seasoning and omit additional salt. It made a good lunch, but would also work for breakfast, brunch or even supper! If you’re looking for a different recipe for your seasonal zucchini, give this one a try!

Zucchini Cheddar Pancakes

Ingredients

• 2 cups shredded zucchini (about 2 medium-sized zucchini)
• 1 tsp salt
• 1/2 cup flour (whole wheat or all-purpose)
• 1 cup shredded cheddar cheese
• 2 eggs, lightly beaten
• 1/4 tsp dried basil
• 1/4 tsp dried oregano

Directions

1. Place grated zucchini in a colander and sprinkle with salt. Let sit for 10 minutes while excess moisture drains off.
2. Squeeze zucchini and place in a clean, dry towel. Squeeze off as much moisture as possible. Place zucchini in a mixing bowl.
3. Sprinkle flour over zucchini, toss to coat. Mix in cheese.
4. Add eggs, basil and oregano. Stir until combined.
5. Heat a frying pan over medium heat. Grease pan. Place scoopfuls of the mixture in the pan and flatten with the back of a spoon to make a flat pancake.
6. Cook approximately 3 minutes per side.
7. Enjoy!