Time Investment: 30 Minutes Beginning to End
- 1 Large Zucchini, Grated
- 1 Teaspoon Salt
- 1/2 Small Onion, Grated
- 1/2 Cup Flour (I used an all purpose gluten free flour)
- 1/2 Teaspoon Baking Powder
- 1 Tablespoon Milk
- 1 Egg
- Fresh Ground Pepper
Preheat oven to 400 degrees F. Lay the grated zucchini on a layer of paper towels and sprinkle with salt. Allow to sit for 5 minutes and transfer to a strainer. Press out as much liquid as you can otherwise the batter will be quite runny.
Transfer to a bowl and add the rest of the ingredients. Stir until just combined.
You can use a baking sheet with parchment paper and drop spoonfuls of the mixture a couple inches apart. Or, I used two round pans and poured 1/2 the batter in each pan to make two round “cakes”.
Bake for 10 minutes, flip and bake for 10 more until both sides are golden brown.
I cut the zucchini “cakes” into sticks to make it easy for the babies to hold & eat! I also keep them in the fridge for later on in the week!