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Corn & Zucchini Cakes

Sep 02, 2025
Zucchini Corn Cakes

It’s the season of garden abundance, and if you’re anything like me, zucchini and corn are piling up in the kitchen. Instead of baking another loaf of zucchini bread, why not turn those veggies into something golden, crispy, and utterly snackable? These Savory Zucchini and Corn Cakes are my go-to recipe for late summer and early fall. They’re quick to make, pan-fried to perfection, and the kind of dish that can be breakfast, lunch, or a side for dinner. Serve them with sour cream, salsa, or even a drizzle of hot honey for a cozy bite that celebrates the best of the season.

Ingredients
1 cup (120 g) all-purpose flour
1 cup (120 g) cornmeal
1 tablespoon (12 g) baking powder
¼ teaspoon (2 g) baking soda
1 tablespoon (15 g) salt
1 cup (240 ml) milk
2 large eggs
¼ cup (60 g) melted butter
2 cups (about 250 g) shredded zucchini, corn, peppers, onions, or a mix of your favorite vegetables

Instructions
Salt the vegetables and let them sit for 30 minutes to release excess moisture. Squeeze out as much liquid as possible. In a large bowl, whisk together the flour, cornmeal, baking powder, baking soda, and salt. In a separate bowl, beat together the milk, eggs, and melted butter. Pour the wet mixture into the dry ingredients and stir until just combined. Fold in the prepared vegetables.

Heat a large skillet over medium heat and lightly grease with butter or oil. Scoop about ¼ cup of batter per cake into the skillet, flattening slightly with the back of a spoon. Cook for 3 to 4 minutes per side, or until golden brown and cooked through. Transfer to a paper towel–lined plate while cooking the remaining cakes.

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