Tag Archive for zucchini

Zucchini Fritters {Vegan, Gluten-Free}

Three years ago when I was writing my cookbook, I discovered the joys of chickpea flour. 

My cookbook, as you probably already know, is dedicated to Aquafaba, that weird goop that you drain off of a can of beans that acts as an astonishing egg white substitute. 

As it turns out, the mighty, mighty chickpea has more tricks up its sleeve. 

Chickpea flour, or besan, is made from dried and ground up chickpeas, and boy, is it great! If you enjoy South Asian cooking and you’ve ever had a pakora, you’ll know what I’m talking about. vegan gluten free zucchini fritters

Chickpea flour is also a key ingredient in making Socca, a kind of gluten-free flatbread that’s quite tasty and is served in a few different cultures’ offerings, including Spain. 

There’s a recipe in my book for a vegan version of a latke. Despite having a pretty Jewish-sounding last name, I am not Jewish, but I do really enjoy Jewish foods. Whenever I make latkes (usually around Hanukkah, because why not?), Michael always does the happy dance. 

This recipe is a vegan, gluten-free version of a latke, only using zucchini as the base, rather than potatoes, carrots, and/or sweet potatoes, which make a slightly starchier version. 

It’s the time of the year when most people are overflowing with zucchini, and this is a great way to use up your zucchini bounty. 

I was reminded of this recipe recently when I was visiting my friend Peggy on Gabriola. This version is simpler than my cookbook version, basically just 3 ingredients: zucchini, chickpea flour and water. But it makes the most perfect fritter: the zucchini goes all lovely and creamy on the inside, while the outside is crispy and textured. 

You can season this up any way you like. Salt and pepper, obviously. I like a little onion in mine. Other than that; whatever turns you on. Indian spices like cumin or cardamom would be great, or you can go Eastern European with a dash of smoked paprika. Za’atar?? That would rock these. Play around and see what makes your tastebuds sing. Zucchini Fritters Vegan Gluten Free

Zucchini Fritters {Vegan, Gluten-Free}


  • 1 medium large zucchini
  • 2-4 tbsp chickpea flour
  • 2-3 tbsp water
  • salt and pepper
  • oil for frying 


Help! I have too much Zucchini!

Well, it’s that time of the year. If you planted, oh, two or three zucchini plants back in the spring, you are probably overrun with zucchini right now.

chocolate zucchini cake

I’ve had this recipe for years, and I always make it right around now. It came to me out of necessity. My brother, Chris, had recently purchased his first home, and gotten married. In a fit of domesticity, he planted quite a few zucchini plants, and the yield was pretty spectacular. You’d go over to their house, and they’d sneak zucchinis into the back seat of your car when you weren’t looking.

Chris’ wife, Judy, originally gave me this recipe, and I have used it, without modification, for years. It’s not healthy per se (it does have quite a bit of oil and sugar), but it does fit into the “sneaky mommy” cooking category, as it very stealthily hides two cups of vegetables inside a chocolate cake.


Chocolate Zucchini Bread



  • 2 c sugar
  • 3 eggs
  • 1 c veg oil
  • 3 tsp vanilla
  • 1/2 c milk
  • 2 c grated zucchini (I don’t bother to peel)
  • 1 tsp salt
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 c cocoa
  • 2 1/2 c flour


  • In a large bowl, beat together the sugar and the eggs. Add the oil, then the milk and finally the vanilla.
  • Sift together all the dry ingredients, especially the cocoa, which tends to be lumpy. Add the dry ingredients to the wet in batches, maybe 4-5.
  • Finally, fold in the grated zucchini.
  • Bake in a parchment-lined loaf pan at 350 degrees for at least an hour, but more likely about 70 minutes, until a toothpick inserted in the center comes out clean.
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