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84% would make again

Corn And Zucchini Cakes

Tasty Team


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!

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