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84% would make again

Corn And Zucchini Cakes

These golden cakes are packed with fresh corn and zucchini, making them a perfect summer side dish. Crispy on the outside and tender on the inside, they're sure to be a hit.

Tasty Team
May 05, 2023
Corn And Zucchini Cakes


for 4 servings

  • 1 ½ cups creamed corn (340 g)
  • 2 zucchinis, shredded and squeezed to remove excess water
  • 1 cup all purpose flour (125 g)
  • 1 teaspoon garlic
  • ½ teaspoon paprika
  • 1 teaspoon kosher salt
  • ½ teaspoon pepper
  • ⅓ cup cornmeal (50 g)
  • nonstick cooking spray, for greasing
  • olive oil, for brushing
  • avocado crema, for serving
  • fresh scallion, for serving

Nutrition Info

  • Calories 286
  • Fat 7g
  • Carbs 47g
  • Fiber 3g
  • Sugar 3g
  • Protein 6g

Estimated values based on one serving size.


  1. Preheat the oven to 350°F (180°C).
  2. In a large bowl, combine the creamed corn, zucchini, flour, garlic powder, paprika, salt, pepper, and cornmeal and stir until well combined.
  3. Grease a baking sheet with nonstick spray. Using a ¼ cup (30 grams) measuring cup, scoop the batter into pancakes on the baking sheet.
  4. Bake for 10 minutes. Flip and brush with olive oil, then bake for another 10-15 minutes, until golden brown.
  5. Serve with avocado crema and scallions.
  6. Enjoy!
Corn And Zucchini Cakes