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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
83% would make again

Under 30 minutes

Corn And Zucchini Cakes

Under 30 minutes


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!
  7. Love this recipe? Download the Tasty app to save it and discover others like it.
Corn And Zucchini Cakes