One of the absolute best things about summer in Massachusetts is the abundance of fresh, locally grown produce. When oversized home-grown zucchinis started making their way into my kitchen, I took it as a personal challenge to prepare them in every way imaginable. I must have cooked zucchini at least seven different ways—grilled, roasted, spiralized into noodles, sautéed, and even stuffed—but one of my absolute favorite zucchini creations? These crispy, cheesy zucchini cakes.
They are packed with flavor, incredibly easy to make, and a fantastic way to sneak some extra veggies into a meal. But wait—there’s more! Stick around because I’m also sharing a super-secret, unbelievably chocolatey recipe that my kids devoured without realizing they were eating zucchini. (Shhh, don’t tell them!)
Crispy Cheesy Zucchini Cakes
Ingredients:
- 1 large egg, whisked
- 1 cup grated zucchini (about 1 small zucchini)
- ¼ of a medium onion, grated
- ¼ cup panko breadcrumbs (for that perfect crispy texture!)
- ¼ cup shredded cheddar cheese (I used a four-cheese blend I had in the fridge)
- 2 tablespoons grated parmesan (because more cheese = more flavor)
- A few sprigs of fresh parsley, finely chopped
Instructions:
- Preheat your oven to 400°F and lightly coat a baking sheet with nonstick spray. (Have you tried Pam’s olive oil spray? It’s my go-to—it doesn’t leave any weird aftertaste!)
- In a bowl, whisk the egg and mix in all the remaining ingredients until well combined.
- Using a cookie scoop or a tablespoon, portion out small balls of the mixture onto the prepared baking sheet, leaving about an inch between each one.
- Gently press each ball down with the back of a measuring cup to create small patties.
- Bake for 10 minutes, then carefully flip each cake over and continue baking for another 5-8 minutes, or until they’re golden brown and crispy on both sides.
These zucchini cakes come out crispy on the outside, tender on the inside, and absolutely packed with cheesy goodness. They’re perfect as a snack, appetizer, or even a light lunch!
Spicy Mayo Dipping Sauce
No zucchini cake is complete without a delicious dipping sauce! This spicy mayo is a game-changer—creamy, zesty, and just the right amount of heat.
Ingredients:
- ¾ cup mayonnaise
- 1 tablespoon fresh lemon juice
- 1 teaspoon Old Bay seasoning
- ¼ teaspoon hot sauce (We are obsessed with Sriracha!)
Instructions:
- Mix all ingredients in a small bowl and refrigerate until ready to use.
- If you have time, let it chill for at least 30 minutes—this helps the flavors meld beautifully. But if you’re impatient (like me), you can serve it right away, and it will still be delicious.
Pro Tip: This is the same sauce I use for Andouille Beef Burgers from Bon Appétit—one of our favorite burgers of all time! If you love bold flavors, give it a try!
Time to Serve!
Serve these crispy zucchini cakes warm with a generous side of spicy mayo. Try not to eat them all before serving—trust me, it’s a challenge! They are light, crispy, cheesy, and completely irresistible.
The Secret Chocolatey Surprise (Shhh, Don’t Tell the Kids!)
Okay, lean in close because I’m about to let you in on a super-secret recipe that I made with the last of my summer zucchini stash. It’s crazy delicious, intensely chocolatey, and guaranteed to make anyone fall in love with zucchini—without even knowing they’re eating it.
Drumroll, please… it’s chocolate zucchini bread!
Now, before you turn up your nose at the idea of zucchini in dessert, hear me out. The shredded zucchini in this recipe is completely undetectable—it just melts into the batter, adding moisture and richness without a hint of veggie flavor. When my kids took their first bite, they thought I had baked them a special treat just because—and I totally let them believe that. (They still have no idea it had zucchini in it. Parenting win!)
Why You Need to Make This Chocolate Zucchini Bread
- Ridiculously moist – The zucchini gives it an almost fudgy texture.
- Deep, rich chocolate flavor – It tastes more like a brownie than bread!
- Secretly packed with veggies – But no one will ever know!
- Great for summer zucchini overload – If you’ve got a ton of zucchini, this is the most delicious way to use it.
When I set this chocolate zucchini bread on the table, my kids immediately started asking questions:
“What’s the special occasion, Mom?”
“Why are you being so nice?”
“Did we do something good today??”
Little did they know, it was just another way for me to use up all that garden-fresh zucchini.
So there you have it! Whether you prefer savory, crispy zucchini cakes or rich, chocolatey zucchini bread, there’s no reason to let summer zucchini go to waste. These recipes prove that zucchini can be anything but boring—it can be cheesy and crispy or sweet and decadent.
Are you ready to get your zucchini on now??
Wishing you a wonderful, delicious, and zucchini-filled week, my lovelies! crispy, cheesy, and completely irresistible.
