I had exactly one cup of grated zucchini leftover from making the Dark Chocolate Zucchini Cake with Mocha Frosting and I didn't know what I was going to do with it. I was looking at the recipes to make for My Girl Paula, and found that this one only uses one cup of grated zucchini. How perfect is that? These cakes turned out so good. They are easy to make with little ingredients. At first I didn't know if they would be flavorful enough, and I was not disappointed, they are delicious. I will make them again and again. They are great served with a Jalapeno Jelly.
Recipe Source: Paula Deen, Food Network
1 cup zucchini, grated
1 cup carrots, grated
1/4 cup milk
1/4 teaspoon pepper
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 cup flour
2 green onions, sliced
2 tablespoon oil
In a mixing bowl, stir together the flour, baking powder, salt, and pepper. In another bowl, grate carrots, zucchini, and onions, and toss. In another bowl, beat together the egg and milk, toss into the bowl of grate vegetables, and stir. Add this to the dry ingredients and stir until combined.
Using a large skillet, heat 1 tablespoon of oil over medium heat. Spoon the batter by tablespoons into the pan, making a few pancakes at a time. Cook about 2 minutes on each side and golden brown. Add the remaining oil to the pan as needed. Serve pancakes at once.
Yield: 8 servings
Link to this recipe: Paula Deen Recipes