baked spiced zucchini fritters

spices-added-to-zucchini-frittersbaked-zucchini-frittersIf vegetables tasted this good when I was younger, I don’t even know how much taller I would have been.

Do vegetables make you taller?

I guess I wouldn’t have known, given my infantile affinity for diet soda and cake.  I’m simply happy I surpassed 5 feet.  (Barely.)

zucchini-fritters-dry-ingredientsThe other night I hosted friends for dinner and had a vegetarian on the roster.  I wanted something kind of hearty for the appetizer (it’s still cold here) but fresh so we had room for a pretty saucey main course.  This stole the show.

zucchini-fritters-batter-no-spices-addedzucchini-fritters-before-ovenThese baked, lightly spiced zucchini fritters are slightly sweet in flavor with coconut flour and coconut milk, and a little tangy with some lemon zest.  I’ve never been the biggest fan of dough-donut type things when there’s no frosting or cream filling, as I find them dry, but this recipe is so very moist because of the flours used, it’s something I’m still salivating after.

Writing this post is even hard, because I keep having to look at photos of them and I don’t have any left!

So, it’s with slight instant nostalgia and great pleasure that I’m sharing my new favorite way to turn vegetables into comfort food.

baked lightly spiced zucchini fritters

Serves 6-8
Prep time 15 minutes
Allergy Egg
Dietary Corn Free, Dairy Free, Diabetic, Gluten Free, Lactose Free, Nut Free, Soy Free, Vegetarian
Meal type Appetizer, Bread, Lunch, Side Dish, Snack, Starter
Misc Child Friendly, Freezable, Pre-preparable, Serve Hot


  • 3 Large zucchini (washed and grated)
  • 1 cup coconut milk
  • 1/2 cup coconut flour
  • 1/4 cup brown rice flour
  • 2 eggs (or vegan egg replacer of choice)
  • 3/4 teaspoons baking powder
  • 1/2 teaspoon sea salt
  • zest ofone lemon
  • 1/4 teaspoon ground nutmeg
  • a large pinchcayenne pepper
  • about 1/2 tablespoon honey, xylitol, or agave nectar (optional, but makes something for more of a "cornbread" taste)


Step 1 Pre-heat oven to 375 degrees Fahrenheit (about 170 celcius) and lightly grease a baking sheet or line it with parchment paper or a silpat.
Step 2 Combine flours, baking soda, salt and zucchini.
Step 3 Add milk and eggs. Add lemon zest, spices, and optional sweetener. Mix until homogenous. Mixture will thicken up as you mix, as coconut flour absorbs a lot of water. Mix gently for about 2 minutes, and let it rest for about 5 minutes. Check to see the consistency of the dough. You want it to resemble a relatively thick cookie batter. If it's too thin, add more coconut flour. If it's too thick, add water by the tablespoonful until desired consistency is obtained.
Step 4 Drop by the heaping tablespoonful onto your prepared baking sheet. Bake for about 20-25 minutes, until edges are browned and the center is just cooked. (It's going to be moist inside, so don't bother testing with a toothpick. Just feel it to see if it's firm, aka, cooked through.)
Step 5 Remove from oven, let cool to touch, and either serve right away or keep in the fridge for a few days then reheat before serving. I recommend them over a bed of coleslaw or shaved cabbage salad. It's an outrageous flavor combination!


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