Zucchini Carrot Cakes


Easy and delightful- enjoy as an appetizer or dinner !


  • 1 green zucchini, grated
  • 1 carrot, grated
  • 1/2 onion, chopped fine
  • 2-3 garlic cloves, chopped fine
  • 1 egg
  • 2 tbs flour
  • 1 tbs grated parmesan cheese
  • 1 tsp sesame oil
  •  salt & pepper to taste


  1. Preheat oven to 200 deg C
  2. Line a baking sheet with parchment paper or foil and spread the oil. You can use a cooking spray/different oil, if you prefer, this is just so the cakes do not stick.
  3. Mix remaining ingredients together. The mixture should be thick enough to make little dough balls, if the batter is watery, gradually add more flour until it’s a nice consistency.
  4. Take about a tablespoon of the mixture into your palms and roll the batter into little balls.  Place it on the oiled surface and use a spoon to flatten slightly.
  5. Bake for about 15-20 minutes, or until golden brown

Makes about 8 cakes


  • serve over mixed greens, pictured: butter lettuce and spinach
  • serve with your favorite dressing- tartar sauce, marinara, sriracha, oil/vinegar, etc.  Dip cakes and mix sauce to make a salad. 🙂

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