Zucchini Breakfast Cakes

Zucchini Breakfast Cakes

PREP TIME: 10 Minutes | COOK TIME: 6 Minutes |  SERVINGS: 4


  • 2 tablespoons coconut oil or ghee
  • 8 eggs
  • 1 zucchini, grated and strained well
  • 2 large carrots, shredded
  • ½ onion, shredded
  • 1 clove garlic, minced, or a dash or garlic powder
  • 1 teaspoon dried thyme
  • 1 teaspoon Celtic or pink Himalayan salt
  • ⅛ teaspoon ground black pepper to taste
  • ⅛ teaspoon ground nutmeg (optional)


Melt oil or ghee in a nonstick skillet over medium-high heat. Whisk the eggs in a large bowl. Add the zucchini, carrots, onions, garlic, thyme, salt, pepper and nutmeg (if using). When the skillet is hot, ladle batter into the pan to form 4 inch pancakes. Flatten slightly with the back of the spatula. Reduce the heat to medium and cook for 2-3 minutes. Turn the pancakes and cook for 2 to 3 minutes.