This Zucchini Skillet Cake is a delightful and versatile dish that combines the natural freshness of zucchini with the richness of eggs, cheese, and a hint of olive oil. Perfect for breakfast, brunch, or a light dinner, Zucchini Skillet Cake offers a unique balance of nutrition and flavour while being simple and quick to prepare.
The grated zucchini provides essential vitamins and minerals, including vitamin C, vitamin A, potassium, and antioxidants that support overall health. Low in calories and high in fibre, zucchini makes this recipe an excellent choice for anyone looking to enjoy a satisfying dish without feeling heavy. The combination of oat flour and optional all-purpose flour gives the cake a tender yet structured texture, making it both hearty and comforting.
Eggs in this Zucchini Skillet Cake are a fantastic source of high-quality protein and healthy fats, contributing to satiety and muscle maintenance. Olive oil adds heart-healthy monounsaturated fats, while the optional inclusion of cheese and roasted ham brings extra flavour and protein. This recipe is highly adaptable; it can be made vegetarian by omitting ham or dairy, or customised with different types of cheese and herbs to suit your taste.
This Zucchini Skillet Cake is naturally gluten-free if you omit the all-purpose flour, and the use of oat flour contributes additional fibre and slow-release carbohydrates, making it a more nutritious alternative to conventional pancake or cake bases.
Beyond nutrition, this Zucchini Skillet Cake is celebrated for its ease of preparation. In under 20 minutes, you can transform simple ingredients into a visually appealing, golden-brown cake that tastes far more complex than it actually is. Whether served hot straight from the skillet or cooled for a later meal, this Zucchini Skillet Cake offers versatility and convenience. Its tender, fluffy interior contrasts beautifully with a slightly crisp exterior, and the addition of cheese and ham elevates the dish to something suitable for entertaining or a cosy meal at home.
This Zucchini Skillet Cake is more than a dish; it is a celebration of fresh, wholesome ingredients. The ease of preparation, combined with the nutritional benefits and delightful taste, makes this Zucchini Skillet Cake a recipe that you will return to again and again. Its appeal spans across ages and culinary preferences, offering a meal that is healthy, comforting, and incredibly flavourful. This is why Zucchini Skillet Cake is such a favourite for home cooks and food enthusiasts alike.
Why you will love this Zucchini Skillet Cake
There are numerous reasons why you will fall in love with this Zucchini Skillet Cake. Firstly, its simplicity is unparalleled. With just a few basic ingredients; zucchini, egg, flour, olive oil, and optional cheese and ham, you can create a wholesome meal that looks impressive and tastes indulgent. Unlike complicated recipes that require multiple steps or lengthy cooking times, this Zucchini Skillet Cake comes together in a single bowl, reducing preparation and cleanup time significantly. This makes it perfect for busy mornings, quick lunches, or spontaneous dinner plans.
Another reason to love Zucchini Skillet Cake is its nutritional profile. Each portion provides a balanced combination of lean protein, healthy fats, and complex carbohydrates. The zucchini contributes vital vitamins, antioxidants, and dietary fibre, which supports digestion and overall wellness. The egg ensures a good dose of protein to keep you full and energised, while the olive oil provides heart-healthy fats that aid in the absorption of fat-soluble vitamins. When cheese and roasted ham are included, the dish gains additional protein, calcium, and flavour depth, making it more satisfying and nutritionally robust.
This Zucchini Skillet Cake also shines in its versatility. It can be adapted to suit a variety of dietary preferences or ingredient availability. Vegetarians can omit the ham or substitute it with roasted vegetables, while those seeking a lighter version can reduce or omit the cheese. Herbs and spices can be added to personalise the flavour, and the cake can be cooked in either a skillet or an oven, depending on your preference. In short, Zucchini Skillet Cake is a recipe that is easy to prepare, nutritious, flexible, and deeply satisfying, offering something for everyone at the table.
Equipment you will need
To prepare Zucchini Skillet Cake effectively, having the right equipment ensures both safety and a successful outcome.
- Medium mixing bowl – For combining the zucchini, egg, flours, and liquids into a smooth batter. A bowl large enough to comfortably mix ingredients prevents spills and ensures even distribution.
- Grater – Essential for grating zucchini finely. Uniform size allows even cooking and moisture release.
- Measuring cups and spoons – Accuracy in measuring flour, oil, and water helps achieve consistent texture and flavour.
- Skillet or frying pan with a lid – Preferably non-stick or lightly oiled to prevent sticking. A lid ensures even cooking and helps melt the cheese inside the cake.
- Spatula – For flipping the cake safely and evenly. A wide spatula supports the cake’s structure during turning.
- Plate or serving board – Useful for resting the cake before serving, maintaining presentation.
- Colander or paper towels – To drain excess water from the grated zucchini, which is crucial for preventing a soggy cake.
- Fork or whisk – For beating the egg and combining the wet ingredients smoothly before adding dry ingredients.
- Knife and cutting board – For chopping roasted ham or slicing cheese if not pre-prepared.
- Oven mitts or heatproof gloves – To handle the hot skillet safely when flipping or serving the cake.
With these ten pieces of equipment, preparing Zucchini Skillet Cake becomes straightforward and enjoyable. Ensuring you have everything ready before cooking improves efficiency and guarantees a golden, evenly cooked cake.
Ingredients
(Makes 2 servings)
- 1 cup grated zucchini, drained (~124 g) – Provides moisture, subtle sweetness, fibre, and essential vitamins.
- 1 egg – Binds ingredients together and adds protein and structure.
- ½ cup oat flour (~50 g) – Adds fibre and slow-release carbohydrates while keeping the cake tender.
- 1 tbsp olive oil (14 g) – Healthy fat that enhances flavour and promotes browning.
- ¼ cup water (60 ml) – Adjusts consistency of the batter for a smooth texture.
- 1 tbsp all-purpose flour (optional, ~8 g) – Improves structure and helps with flipping; can be omitted for gluten-free version.
- Cheese (optional) – Adds richness, protein, and a savoury depth.
- Roasted ham (optional) – Provides extra protein and flavour; can be replaced with cooked vegetables for a vegetarian option.
- Salt and pepper to taste – Enhances all other flavours in the Zucchini Skillet Cake.
Method
Step 1: Prepare the batter
In a mixing bowl, beat the egg until smooth. Add the drained zucchini, oat flour, olive oil, water, and optional all-purpose flour. Season with salt and pepper, and mix until fully combined.
Step 2: Assemble in skillet
Over medium heat, lightly grease a non-stick skillet. Pour half of the batter into the skillet to form the base layer. Top with cheese and roasted ham if using. Cover with the remaining batter, spreading evenly. Cover the skillet with a lid.
Step 3: Cook the cake
Cook until the bottom layer is golden brown and slightly crispy, about 4–5 minutes. Using a spatula, carefully flip the cake to cook the other side evenly until golden and cooked through.
Step 4: Serve and enjoy
Transfer the Zucchini Skillet Cake to a serving plate. Slice into portions and serve hot, allowing the cheese to be melty and the flavours well combined.
Nutrition
(per serving)
- Calories: 205 kcal
- Protein: 11 g
- Fat: 10 g
- Carbohydrates: 20 g
- Sugars: 3 g
- Fibre: 3 g
Note: Nutritional values are estimates and may vary depending on the specific brands and ingredients used. This does not include optional cheese and ham; adding them will increase protein, fat, and calories.
Tips for making this Zucchini Skillet Cake
- Drain zucchini thoroughly – Excess moisture can make the cake soggy. Use a colander or paper towels.
- Preheat skillet – Ensure the pan is hot before adding batter for a crisp exterior.
- Don’t overmix – Lightly combine ingredients to avoid dense texture.
- Flip carefully – Use a wide spatula to maintain cake structure.
- Adjust cooking time – Depending on skillet thickness and stove heat, cooking may vary slightly.
- Cheese melting – Covering the skillet helps cheese melt evenly inside.
- Optional ham – Pre-cook or roast to avoid undercooked meat in the centre.
- Experiment with flavours – Herbs, spices, or roasted vegetables can personalise the cake.
- Serve immediately – Best enjoyed hot for crispy edges and soft interior.
- Make ahead – Batter can be stored briefly in the fridge; cook fresh before serving.
How to best serve this Zucchini Skillet Cake
- Breakfast or brunch – Slice and serve with fresh salad or avocado.
- Lunch – Pair with roasted vegetables or a light soup.
- Dinner – Serve alongside grilled fish or chicken for a complete meal.
- Snack – Cut into wedges and enjoy warm or cold.
- Accompaniments – Add a dollop of Greek yoghurt or a drizzle of olive oil for extra richness.
- Toppings – Sprinkle fresh herbs such as parsley, chives, or basil.
- Sharing – Cut into small squares for a brunch platter or party snack.
- Layered version – Stack with roasted vegetables between layers for a more filling dish.
- Gluten-free – Use only oat flour; skip the all-purpose flour.
- Cheese variations – Try feta, cheddar, or mozzarella for different tastes.
Customise this Zucchini Skillet Cake
- Vegetarian – Omit ham and add roasted peppers, mushrooms, or spinach.
- Cheese options – Use your favourite cheese for flavour and texture variation.
- Spice it up – Add chilli flakes, paprika, or garlic powder to the batter.
- Herbs – Fresh basil, oregano, or thyme enhances aroma and taste.
- Make it vegan – Replace egg with flax egg and cheese with vegan alternative.
- Add seeds or nuts – Pumpkin seeds or sunflower seeds can give a crunchy element.
- Layered versions – Alternate batter with vegetable slices for a stacked cake.
- Mini cakes – Cook in small skillets or muffin tins for individual portions.
- Sweet twist – Add grated carrot, a pinch of cinnamon, or a drizzle of honey for a savoury-sweet variant.
- Protein boost – Incorporate cooked chicken, turkey, or plant-based protein for a filling meal.
How to store this Zucchini Skillet Cake
This Zucchini Skillet Cake is best served immediately while warm, but leftovers can be stored in an airtight container in the fridge for up to 2 days. To reheat, place in a skillet over low heat or in the oven at 160°C until warmed through to retain the crisp edges. Avoid microwaving if possible, as it can make the cake slightly soggy. For longer storage, portions can be frozen for up to 1 month; thaw overnight in the fridge and reheat slowly before serving.
Final Thoughts
This Zucchini Skillet Cake is a versatile, nutritious, and satisfying recipe that is perfect for a variety of meals. Its combination of fresh zucchini, protein-rich egg, and optional cheese and ham provides a balanced dish that is both comforting and wholesome. The golden, slightly crispy exterior contrasts beautifully with the soft, tender interior, creating a dish that is visually appealing and delicious.
The simplicity of this Zucchini Skillet Cake makes it ideal for busy weekdays, leisurely brunches, or creative weekend cooking. It is also highly adaptable, allowing cooks to adjust ingredients according to dietary needs or flavour preferences. Whether you are making it as a quick breakfast, a hearty lunch, or a light dinner, this Zucchini Skillet Cake delivers on taste, nutrition, and presentation.
Moreover, this Zucchini Skillet Cake is an excellent way to incorporate vegetables into your diet in a way that is enjoyable for all ages. The recipe encourages creativity, from adding different vegetables or herbs to experimenting with various cheeses or protein sources. It is a dish that can be repeated often without becoming monotonous, and its ease of preparation ensures that anyone can master it.
Ultimately, this Zucchini Skillet Cake is a celebration of fresh, wholesome ingredients brought together in a simple, elegant, and tasty dish. Its adaptability, health benefits, and convenience make it a recipe worth keeping in your regular rotation, offering a satisfying experience that is both nourishing and delicious.
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Zucchini Skillet Cake
This Zucchini Skillet Cake combines fresh grated zucchini with eggs, oat flour, and olive oil for a golden, tender dish. Perfect for breakfast, brunch, or a light dinner, it’s nutritious, gluten-free friendly, and adaptable with cheese or ham for added flavour.
Ingredients
- 1 cup grated zucchini, drained (~124 g)
- 1 egg
- ½ cup oat flour (~50 g)
- 1 tbsp olive oil (~14 g)
- ¼ cup water (~60 ml)
- 1 tbsp all-purpose flour (optional, for structure)
- Cheese (optional)
- Roasted ham (optional, or swap with cooked vegetables)
- Salt & pepper, to taste
Instructions
- Beat egg; mix with drained zucchini, flours, olive oil, water, salt & pepper.
- Heat lightly oiled skillet over medium; pour half batter.
- Add optional cheese and ham; top with remaining batter. Cover.
- Cook 4–5 mins per side until golden and cooked through.
- Slice and serve hot.
Nutrition Information:
Yield: 2Amount Per Serving: Calories: 205Total Fat: 10gCarbohydrates: 20gFiber: 3gProtein: 11g
