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Zucchini Cakes

June 22, 2015

It’s zucchini season and I’ve got a fantastic, healthy recipe for zucchini cakes that I know you’ll love. Serve these guilt-free cakes with a side of lean protein for a well balanced, fitness meal. 

Servings: 8 

Here’s what you need:

  • 1 tsp olive oil

  • 1 small yellow onion, grated

  • 1 garlic clove

  • 2 cups grated Zucchini

  • ½ tsp salt

  • 2 eggs

  • ¼ cup coconut flour

  • 2 Tablespoons flax meal

  • ½ tsp baking powder

  • Non-Fat Plain Greek Yogurt

  • Sweet Paprika

  1. Heat half of the olive oil in a large skillet. Sauté the onion and garlic for 2 minutes, then set aside.

  2. Place grated zucchini in a colander, sprinkle with the salt and allow to sit in the sink for 10 minutes.

  3. Use a clean paper towel to squeeze excess water from the zucchini.

  4. In a medium sized bowl whisk the eggs. Add the coconut flour, flax and baking powder. Add the onions and zucchini.

  5. Place the remaining olive oil in a large skillet over medium heat. Drop the dough in heaping Tablespoons, press down with a fork. Cook each side for 3 minutes or until golden. Enjoy!

 

 

Nutritional Analysis: One serving equals 51 calories, 2.7g fat, 188mg sodium, 4g carbohydrate, 2g fiber, and 3g protein 

 

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