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Whole-Grain Zucchini Cakes Recipe

Let these savory whole-grain zucchini cakes liven up your breakfast for a filling and nutritious start to the day.

From "Whole Grain Mornings"
April 2015

  • Whole Grain Zucchini Cakes
    These savory zucchini cakes can be served with a simple fried egg or any other delicious topping.
    Photo by Fotolia/Pawel Spychala
  • Whole Grain Mornings
    “Whole-Grain Mornings,” by Megan Gordon,” offers 65 sweet and savory recipes for wholesome whole-grain breakfasts.
    Cover courtesy Ten Speed Press
  • Whole Grain Zucchini Cakes
  • Whole Grain Mornings

Yield: 10 to 12 cakes

Looking to eat healthy meals, but don’t think there’s enough time to prepare the meals? Whole-Grain Mornings (Ten Speed Press, 2014), by Megan Gordon, offers a beautifully illustrated collection of sixty-five wholesome and inventive breakfast recipes that are so easy and convenient they are perfect for any day of the week. This Whole-Grain Zucchini Cakes Recipe is from the section, “Summer.”

Buy this book from the MOTHER EARTH NEWS store: Whole-Grain Mornings.

These whole-grain zucchini cakes can be reheated and topped with a simple fried egg on an average Wednesday or cooked to order on a slow Sunday and topped with creamy goat cheese and slow-roasted ripe tomatoes. If you’ve made latkes or panfried fritters at home, you know that forming the patties can be a bit haphazard. That’s the beauty of this recipe: when so much in our day-to-day life needs neatening, these savory cakes decidedly do not.

Morning Notes: A piece of inexpensive cheesecloth will make draining the zucchini a cinch. Also, feel free to experiment with different hearty grains, like wheat berries, spelt berries, rye berries, or barley. Avoid small, more delicate grains like quinoa or amaranth.


• 3-1/2 cups / 430 g shredded zucchini (about 1 pound / 450 g or 3 medium)
• 1 teaspoon kosher salt
• 2 cups / 340 g cooked and cooled faro
• 3 large eggs, beaten
• 3 green onions, white and light green parts, finely chopped (about 3 tablespoons)
• 3 tablespoons chopped fresh flat-leaf parsley
• 1 tablespoon chopped fresh thyme
• 1 cup / 125 g bread crumbs
• 2 tablespoons white whole wheat flour or standard whole wheat flour
• 2 cloves garlic, minced
• 2 tablespoons extra-virgin olive oil, plus more if needed


1. In a bowl, toss the zucchini with 1/2 teaspoon of the salt and set aside for 8 to 10 minutes. Drain by squeezing the zucchini in cheesecloth or a fine-weave kitchen towel. When finished, you should be left with about 1-1/2 cups of relatively dry shredded zucchini.

2. In a large bowl, combine the farro, eggs, remaining 1/2 teaspoon salt, green onions, parsley, thyme, bread crumbs, flour, garlic, and zucchini. Stir well and let stand for 5 minutes. Knead the mixture a few times in the bowl with your hands, then form 3-inch patties, about 3/4 inch thick, and place them on a plate to await cooking.

3. Line a large plate with paper towels. Pour the olive oil into a large heavy-bottomed skillet over medium heat. Once the oil is hot and almost shimmering, put 4 of the patties in the pan and cook until the bottom is golden brown, about 4 minutes. Flip and cook the second side for 3 to 4 minutes. Place the cooked cakes on the lined plate to drain off any excess oil. Repeat with the remaining patties, adding a little extra oil as needed between batches if the cakes begin to stick to the pan.

More from Whole-Grain Mornings:

Zucchini Cakes Recipe with Herbed Goat Cheese and Roasted Tomatoes
Blueberry Breakfast Bars Recipe

This excerpt has been reprinted with permission from Whole-Grain Mornings, by Megan Gordon and published by Ten Speed Press, 2014.

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