Unfortunately summer is beginning to come to an end. In order to celebrate the slow transition into fall, try making these zucchini bread pancakes! It’s a great way to use up those leftover zucchinis you might have in your garden before the weather gets a bit cooler. We love this recipe for it’s subtle sweetness, warm-spiced flavors and loads of fresh shredded zucchini! These cakes reheat wonderfully, so if you have more than your share of zucchini growing in your garden, why not put ’em to good use? We promise these cakes will have everyone jumping out of bed in the morning.
Tips for Making it Work
- Top with butter and maple syrup for a delightful breakfast treat, or top with nut butter and sliced banana for an afternoon pick-me-up or post-workout snack.
- No buttermilk on hand? Make your own by combining 2 tablespoons each of milk and plain yogurt, and whisk until smooth.
- More than enough zucchinis on hand? Whip up a few extra batches and freeze to enjoy later.
Summer Produce Picks
With summer in full swing, there are so many garden treats to choose from! What seasonal creations have you been making in your kitchen this week? Please share your inspiration by leaving a comment below.
- 2 large eggs
- 3 tablespoons olive oil
- 2 tablespoons light brown, dark brown or granulated sugar
- ¼ cup buttermilk
- ½ teaspoon vanilla extract
- 2 cups shredded zucchini (from about 9 ounces whole, or 1½ medium zucchini), heaping cups are fine
- ½ cup all-purpose flour
- ½ cup whole wheat flour
- 2 tablespoons ground flax meal (optional)
- ¼ teaspoon table salt
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ⅛ teaspoon ground or freshly grated nutmeg
- Butter or oil, for coating skillet
- In a large bowl, combine eggs, olive oil, sugar, buttermilk and vanilla until smooth. Stir in zucchini shreds. In a smaller bowl, whisk together flour, salt, baking soda, cinnamon and nutmeg. Stir dry ingredients into zucchini batter, mixing until just combined.
- Heat a large skillet or griddle over medium heat. Once hot, melt a pat of butter in pan and swirl it around until it sizzles. Scoop ¼-cup dollops of batter and form into cakes in pan. Cook until bubbles appear on the surface, about 2 to 3 minutes. Flip pancakes and cook another minute or two, until golden underneath. Transfer pancakes to a warming plate keep warm. Repeat with remaining batter. Serve warm. Repeat next weekend.