Zucchini Pecan Pancakes

Far more than the sum of their parts, these baked zucchini pecan pancakes are easy to make and taste great at any temperature, making them ideal for picnics and potlucks. Zucchini pecan pancakes
Yield 4-6 servings
Time 1 hour
  • grater
  • colander
  • wooden spoon
  • large bowl
  • large baking dish or rimmed cookie sheet
  • cookie cutter or knife
  • 1 T olive oil
  • 1 medium zucchini
  • 1 t salt
  • ¾ c pecans or walnuts, finely chopped
  • ½ c flour
  • 1 small potato, grated
  • ¼ c green onion, minced
  • 2 T parsley
  • 1 t fresh herbs, minced (optional)
  • ½ t baking powder
  • ¼ t pepper
Directions Oil the baking dish and preheat the oven to 350.

Grate zucchini, place in colander, and toss with salt. Let sit for 20 minutes, then squeeze out excess liquid with a wooden spoon or your hands. Transfer zucchini to bowl.

Add remaining ingredients and mix well, until it forms a sticky glob with no loose powder. You may need to squeeze the mixture with your bare hands to achieve this.

Spread and press evenly into baking dish (it should be less than an inch thick) and drizzle with a little more oil.

Bake 20-40 minutes (depending on thickness), until brown and slightly crispy. Let cool slightly before cutting into pieces.

Serve hot, warm, or at room temperature.

Notes Zucchini pecan pancakes are good plain or with a thick dipping sauce like aïoli or tahini sauce.

Adapted from the recipe for Zucchini Walnut Fritters in Robin Robertson’s 1,000 Vegan Recipes.

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Zucchini pecan pancakes