Hello!
I’m going to start out with a big congrats to my dear friend Heather- who has made it all the way through to the end of the alphabet!
And another congrats to all of my lovely blog friends that have participated along the way. 
The letter “Z” is for zucchini- which is definitely an ingredient that I am a huge fan of. I love how versatile zucchini is, and that it can be used to create both savory and sweet flavors. Because I couldn’t decide which to type of flavor to focus on, I chose both!
Unfortunately, the first attempt at this recipe ended like this:
Oops. Luckily, I was able to figure out what I needed to do to fix it and the second attempt was much more successful. I was inspired by the broccoli fritters that I’ve been making (over and over again!) from Sarah. I wanted to make something simple and colorful, so I started with three of my favorite veggies.
Hence the title “ZBC”
I broke out a hand grater and got to work!
When I attempted this recipe the first time, I poured the batter into a muffin tin, which didn’t end up being a good decision. The second attempt was cooked on the skillet attachment on my stove top (which I love).
And they cooked perfectly!
ZBC Veggie Cakes
1 c shredded (raw) zucchini
1 c shredded (raw) carrot
1/2 shredded (raw) beet
2 eggs
2 T flour
for savory: add 1 tsp dried rosemary, 1/2 tsp garlic powder, salt + pepper to taste
for sweet: add 1 tsp vanilla extract, 1/2 tsp cinnamon, sweetener of choice (such as 1 T agave nectar)
Add the shredded zucchini, carrot and beet to a medium-sized bowl. Add both eggs and stir well. Add the flour and seasoning/spices and stir again. Heat a skillet over medium heat and spray with nonstick cooking spray. When skillet is hot, add the batter in small spoonfuls- to the size of your liking. Cook for about 3 minutes (or until edges start to become golden brown) and flip over with a spatula- cook for an additional two minutes. Serve immediately.
I can’t decide which version I like better- both taste delicious! I ate the savory version over top of some mixed greens with balsamic vinegar. I ate the sweet veggie cakes plain, but I bet they’d be delicious with some vanilla Greek yogurt!
Don’t forget to enter to win a $50 gift card to Downtown Frederick (if you’re local to Maryland)- I’ll be choosing a winner tonight!
What are your favorite types of sweet or savory pancakes?
woo HOO, I had so much fun these 26 weeks!
I love the sound of these, and that there are both sweet and savory options. Happy Monday!
Those look amazing. I’ve never used beets for anything, and I don’t think I’m quite ready for that step haha. But I like the idea of zucchini cakes!!!
these look great and I love the idea of using zucchini in them…my mom just posted this recipe last week which is eerily similar, but with onion and no zucchini http://calledtothetable.blogspot.com/2013/02/winter-and-roots.html
I love having the beet in there . . . that punch of color is fun, and personally, I enjoy the flavor. Great idea!
Ooooooh YES! These look amazing. I’d grate those up in my food processor and make it even EASIER.
Ooooh these do look fab! I love carrots & zucchini together & beets make things fun colors & sweeter. Heh
Ahhh bummer about the fail – I’ve had quite a few of those, too
The good batch sounds delicious, though! I love me some beets, and haven’t had them in way too long.
How fun are those!! I’m glad my first attempt didn’t fail, since I started so late last night, but it looks like your success was worth the failure!
What a cool idea! I have all the ingredients too! How many did they make? I ma try these at lunch today…. love working from home.
[...] if finally was time for lunch a little later on, I whipped up a few ZBC cakes, which were served on top of salad greens along with some Ezekiel flax [...]
[...] For the meatless – ZBC Veggie Cakes with Oatmeal After Spinning [...]
These are so fun!! I”m so making these. I bet I could use parsnip instead of the carrot… right?
Oh wow! I have GOT to make these soon! I’ve been seeing you mention them here and there, but wasn’t sure what the ZBC stood for…since I’m JUST NOW getting a chance to catch up with ya…aka, “broccoli bombing” as Sarah likes to call it! And I love that you included both savory AND sweet options! I love doing savory/sweet corn cakes…oh, wonder if these would be good with some cornmeal instead of the flour?