Prepare to be amazed by these Zucchini Bacon Cakes! They are the ultimate savory treat—impossibly creamy on the inside with a perfectly crisp, golden-brown exterior. The magic is in the texture; you’ll swear they’re loaded with cheese, but there’s not a speck! The rich, smoky bacon flavor is the perfect partner for the mild zucchini, creating a bite that will leave you speechless. We love them with the zesty Lemon Aioli, but they’re also fantastic dipped in Chimichurri, Creamy Italian, or even a good Honey Mustard dressing.
Ingredients
• Cakes
• 3 lightly packed cups / 450 g shredded zucchini (about 3 medium zucchinis)
• 4 strips bacon (about 4 oz / 110 g)
• 1 teaspoon finely ground sea salt
• 1 large egg
• 1 tablespoon coconut flour
• 1 tablespoon arrowroot starch or tapioca starch
• ¾ teaspoon garlic powder
• ¾ teaspoon onion powder
• ½ teaspoon dried oregano leaves
• ¼ teaspoon ground black pepper
• Lemon Aioli
• ¼ cup / 52 g mayonnaise
• Grated zest of ½ lemon
• 1 tablespoon plus 1 teaspoon lemon juice
• 1 teaspoon Dijon mustard
• 1 clove garlic, minced
• ¼ teaspoon finely ground sea salt
• ⅛ teaspoon ground black pepper
Instructions
1. Prep the Zucchini: Place the shredded zucchini in a colander set over the sink. Toss with 1 teaspoon of sea salt and let it sit for 15 minutes to draw out the moisture.
2. Cook the Bacon: While the zucchini rests, cook the bacon in a large skillet over medium heat until crispy, about 10 minutes. Transfer the bacon to a plate, leaving the rendered fat in the skillet. Once cool, crumble the bacon.
3. Mix the Aioli: In a small bowl, whisk together the mayonnaise, lemon zest, lemon juice, Dijon mustard, minced garlic, salt, and pepper. Set aside in the fridge until ready to serve.
4. Squeeze the Zucchini: This is the most important step! Using your hands or a clean kitchen towel, squeeze and wring out as much water from the zucchini as physically possible.
5. Form the Cakes: Transfer the dry zucchini to a large mixing bowl. Add the crumbled bacon, egg, coconut flour, arrowroot starch, garlic powder, onion powder, oregano, and black pepper. Mix until everything is well combined.
6. Pan-Fry the Cakes: Heat the reserved bacon grease in the skillet over medium-low heat. Scoop about 2 tablespoons of the zucchini mixture, roll it into a ball, and place it in the hot skillet. Repeat to form 8 balls, then gently press each one down with a spatula to form a patty about ½-inch thick.
7. Serve: Cook the cakes for 4 to 6 minutes per side, until deeply golden brown and crisp. Serve immediately with the chilled Lemon Aioli.
Nutritional Information
• Yields: 8 small cakes
• Serving Size: 4 cakes
• Calories: 636
• Total Fat: 52.7 g
• Saturated Fat: 12.5 g
• Cholesterol: 155 mg
• Sodium: 2300 mg
• Carbohydrates: 12.2 g
• Dietary Fiber: 3.3 g
• Net Carbs: 8.9 g
• Sugars: 5 g
• Protein: 27.5 g
• Macros: Fat 75%, Carbs 8%, Protein 17%
Pro Tips
• The Squeeze is Key: For the crispiest cakes, you must remove as much water as possible from the zucchini. A nut milk bag or cheesecloth is the most effective tool for this job.
• Don’t Crowd the Pan: Cook the cakes in batches if necessary to ensure they have enough space. This allows them to get a beautiful, even crust instead of steaming.
• Flavor is in the Fat: Don’t discard the bacon grease! Frying the cakes in it adds an incredible layer of smoky, savory flavor that you can’t get from regular oil.
• Make-Ahead Friendly: The aioli can be made up to 3 days in advance and stored in the fridge. The cakes can also be refrigerated for 3 days and are easily reheated in a skillet for best results.
FAQ
Q: How do I get my zucchini cakes crispy
A: The key to crispy zucchini cakes is removing as much water as possible from the shredded zucchini. Squeeze it thoroughly with your hands, a clean towel, or a nut milk bag. Frying them in the reserved bacon grease without overcrowding the pan also ensures a perfectly crisp, golden-brown exterior.
Q: Are these Zucchini Bacon Cakes keto-friendly
A: Yes, with only 8.9g of net carbs per serving of four cakes, this recipe is perfect for a keto or low-carb diet. The macros are 75% fat, 8% carbs, and 17% protein.
Q: Can I make Zucchini Bacon Cakes ahead of time
A: Absolutely. You can store the cooked cakes in the refrigerator for up to 3 days and reheat them in a skillet for the best texture. The Lemon Aioli can also be prepared 3 days in advance.
Q: What makes these zucchini cakes so creamy without cheese
A: The impossibly creamy interior is created by the combination of well-drained zucchini, egg, and the binders (coconut flour and arrowroot starch). This mixture results in a soft, rich texture that mimics cheese without using any.
