Zucchini & Carrot Cakes

I love my vegetables, but sometimes they need a little facelift to change things up.  I’m always looking for different ways to serve them so why not a zucchini & carrot cake?  The inspiration behind this idea came from a potato latke, which are a tasty fried potato cake treat.  Unfortunately potato latkes are not particularly friendly to the old waistline, so I made a version with some healthier veggies and left the frying out of the equation.

These are great on their own, but I made a dill yogurt topping to go with these cake creations and highly recommend you do the same.

Zucchini & Carrot Cakes

1 medium zucchini

1 medium carrot

1 egg, beaten

1 tbsp flour

½ tsp garlic powder

1 tsp seasoning salt

½ cracked black pepper

Dill yogurt topping:

½ cup plain non fat yogurt

2 tsp dried dill

½ tsp granulated sugar

½ tsp garlic powder

1. Preheat oven to 375º.  Grate zucchini and carrots.  Squeeze out excess liquid with a paper towel.

2.  In a bowl mix grated veg with egg.  Stir in flour, garlic powder, seasoning salt and pepper.

3. Form into 4 patties.  Place on a lightly greased baking pan.  Bake for 15 mins, flipping halfway.

4.  While cakes are baking, mix all ingredients for the dill yogurt topping in a small bowl, chill till ready to use.

Makes 2 servings

Per Serving (2 cakes with topping)

Calories 91      Fat 2g      Carbs 8g      Protein 4g

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