Dairy-Free, Gluten-free, Paleo, Whole30, Wildfit Fall
The cakes are served with poached eggs, habanero salsa, ham, avocado, an apricot & strawberries & French Press coffee with Nutpods Zucchini Cakes
- Shred 1 large zucchini to make 4 c. Total & place in a colander. Salt generously & place in a bowl or the sink to allow the moisture to seep out. Allow at least 20 minutes. More is fine so take a morning walk!
- Now rinse the egg zucchini under cool water. Drain away the water first by pressing a spatula against the sides of the colander. Then wring our the rest of the moisture by wrapping the zucchini in a towel & wring it out. Don’t skip this step!
- Whisk a large egg & add 3-4 finely chopped scallions using both the green & white parts. 2 tbs. coconut flour. 2 tbs. arrowroot, 1/2 tsp. garlic powder & black pepper to taste. Mix everything together including the zucchini. (optional- if you have leftover bacon add 2-3 strips of crumbled bacon!)
- Heat a pan to medium-high with bacon fat or coconut oil. Spoon the mixture then flatten into cakes. Turn when golden to cook both sides.
