Decadent Diabetic – Baked Zucchini Pancakes Recipe

In my culture, (New “Yawk” melting pot) pancakes are a big deal. I don’t mean that dough- like pillow served with “maple” syrup or savory pancakes made from potatoes, spinach or other veggies. They are served as a side dish to meats like Pot Roast and roasted poultry. Often they are fried. A few years ago around the Jewish Holiday Chanukah, I saw a recipe for potato “latkes” that were baked. I tried them and they were delicious and as light as air. This recipe below uses Zucchini in place of the potatoes and I love them just as much  Since you are not frying them they have less calories so an indulgence of a dollop of good sour cream seems to be in order.

Diabetic Baked Zucchini Pancakes Recipe

Serves 3
Prep time 35 minutes
Cook time 15 minutes
Total time 50 minutes


  • 2-3 Medium Zucchini (About 1 pound)
  • 2 teaspoons Kosher Salt
  • 2 tablespoons Finely Chopped Shallots
  • 2 Large Eggs (Beaten)
  • 4-6 tablespoons Flour (Carb count based on 4 Tbsp. Flour)
  • 1 teaspoon Baking Soda
  • 2 tablespoons Plain Bread Crumbs (or Matzo Meal)
  • 2 tablespoons Grated Parmesan Cheese


Step 1. Grate the zucchini in a food possessor or on a box grater using as coarse a blade as you have.
Step 2. Place the grated zucchini in a sieve over a bowl, toss with the kosher salt and allow to “weep” for 20 minutes.
Step 3. Remove the zucchini from the sieve and place in a clean kitchen towel. Wrap the towel and squeeze out as much liquid as you can. Discard the liquid.
Step 4. Start with 4 tablespoons of flour and combine the beaten eggs, pepper, shallots, the breadcrumbs or matzo meal, Parmesan cheese and baking powder.
Step 5. Let the mixture sit for 10- 15 minutes. Add the grated zucchini and mix to thoroughly combine.
Step 6. You can stop now and cook later (up to 1 day) or Preheat oven to 425 degrees.
Step 7. Cover a large baking sheet with parchment paper, oiled foil, or a silicone pad. Spoon tablespoons of the mixture on to the sheet and flatten with the back of the spoon to about ¼ inch thick.
Step 8. Bake for 12 minutes, turn over and bake for 5-6 minutes more until golden brown.
Step 9. This recipe can also be fried in oil and butter for a crisper pancake. I find it easier to time out with the rest of dinner if I bake it.
Step 10. * Carbohydrate count depends on how much flour you NEED to use. The drier the zucchini, the less flour you will need. Matzo meal absorbs more moisture than bread crumbs.

Each serving has approximately 13g* Net Carbohydrates.

Chef Ward Alper is type 2 Diabetic who lives and eats DECADENTLY in Portland, Maine. Since his diagnosis more than four years ago he has refocused his recipes and eating to support his Diabetes health. He has maintained a consistent A1C of 5.2-5.3, while still enjoying the pleasures of eating. Chef Alper has been a professional chef in both New York City and Boston, Massachusetts.

He has a website,, where he shares stories and recipes with his fellow Diabetes and encourages them to expand their choices and take back their life and their table. His articles and recipes appear on Top Diabetes sites as well in medical newsletters across the United States. He is working with a major New York publisher towards publishing a cookbook so he can share with more Diabetics that you can take back your life and your table while still eating a Diabetic Diet and be DECADENT to boot!

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