Side Dishes

August 11, 2021

Zucchini Cakes with Aioli

These little cakes make a great side to any dish you are serving or you could eat them for a snack. After you grate your zucchini, make sure you use a cheesecloth or dish towel to wring all the water out of the zucchini. There will be a lot and the more you can get out the better.

Zucchini Cakes with Aioli

These zucchini cakes are an easy way to get veggies in without it feeling like you're eating vegetables. They are Whole30 and Paleo compatible and make a great side dish or appetizer.



  • 4 medium zucchini
  • 3 eggs
  • 1/4 C almond flour
  • 1/4 C tapioca flour
  • 1/2 C nutritional yeast
  • 2 tsp garlic powder
  • 1 1/4 tsp sea salt plus more for finishing
  • avocado oil for frying
  • 1 C avocado oil or extra light tasting olive oil
  • 1 tsp Dijon mustard
  • 2 tsp apple cider vinegar
  • 2 garlic cloves, minced

  1. Cut the ends off the zucchini and use a grater to shred them. Place the shredded zucchini in a cheesecloth or dish towel and wring out the liquid. You will want to do this in a couple of batches to ensure you are getting the most liquid out.
  2. In a large bowl combine the shredded zucchini, 2 eggs, almond flour, tapioca flour, nutritional yeast, garlic powder, and 1 teaspoon of sea salt. Mix everything well.
  3. In a large skillet on medium heat, add the avocado oil to about 1/4- 1/2 way up the side of the pan. Test how hot the oil is by placing a few drops of batter in the oil. Once the oil is hot, scoop 1/4 cup of batter into the oil. Add as many scoops of batter to the pan that will fit. Be careful not to overcrowd the pan because the temperature of the oil will drop. Cook each cake until golden brown on both sides, about 2-3 minutes per side.
  4. When both sides of the cake are golden, remove from the oil with a slotted spoon. Pat the cakes dry with a paper towel and place on a cooling rack. Sprinkle with a little sea salt. Repeat the frying process until all the batter is used.
  5. Place 1 cup of avocado oil, Dijon mustard, apple cider vinegar, 1/4 teaspoon of sea salt, and the minced garlic cloves in a jar just slightly larger than your immersion blender.
  6. Place immersion blender in the jar all the way to the bottom. Start blending, keeping the blender at the bottom of the jar for 10 seconds then slowly move the blender up until the mixture is fully emulsified.
  7. Serve with zucchini cakes.


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