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Even picky eaters will love these easy homemade zucchini pancakes that taste like zucchini bread in pancake form. Serve with melty butter and warm maple syrup for a fabulous weekend brunch or holiday breakfast. Zucchini pancakes go extremely well with crispy bacon and fresh fruit.

WHAT ARE ZUCCHINI PANCAKES?

Zucchini breakfast pancakes are made from old-fashioned pancake batter that has shredded zucchini and ground cinnamon added to it. They taste like zucchini bread and are a great way to use up any extra zucchini from your garden. Serve them with butter and warm maple syrup.

INGREDIENTS

This section explains how to choose the best ingredients for zucchini breakfast pancakes, what each one does in the recipe, and substitution options. For measurements and printable instructions, see the recipe card below.

You may have all of these homemade zucchini pancake ingredients in your refrigerator or pantry and not need to make a trip to the grocery store. See recipe card below for ingredient amounts and print the recipe.

• Pantry Ingredients: flour, sugar, baking soda, baking powder, vanilla extract
• Refrigerated/Frozen Ingredients: butter, egg, milk
• Produce Ingredients: zucchini
• Spices: salt, cinnamon

WHAT TO MAKE NEXT: If you love fluffy pancakes then you’ll love Andrea’s Pumpkin Pecan Pancakes.

INSTRUCTIONS

This section shows how to cook zucchini pancakes in a skillet on the stovetop, with step-by-step photos and details about the technique. For full step-by-step instructions, photos and nutritional information see the recipe in the recipe card below. You can print the recipe with or without photos.

PREPARE: First, shred the zucchini, using a food processor or box grater. Then place shredded zucchini in a cheesecloth or cloth napkin and squeeze out any excess liquid.

MAKE BATTER: In a large bowl, combine flour, sugar, baking soda, baking powder, salt and cinnamon. Then add melted butter, lightly beaten egg, vanilla, milk and zucchini to the bowl. Mix until just combined. Do not overmix.

COOK: Heat a skillet over medium heat and spray with non-stick cooking spray. Then pour ¼ cup of batter into the hot skillet. Only flip the pancake when the bubbles in the center of the pancake begin to burst. Remove from the skillet when both sides are golden brown.

SERVE: Serve immediately with butter and warm maple syrup.

WHAT TO MAKE NEXT: If you love everything zucchini then you’ll love our Air Fryer Zucchini Fries.

HOW TO STORE

Refrigerate: Leftover pancakes can be stored in an airtight container or ziplock bag in the fridge for up to 3 days.

Freeze: Store pancakes in a freezer safe container or bag and freeze for up to 3 months. We recommend putting small sheets of parchment paper between the pancakes before freezing. This way you can easily take out individual portions.

Defrosting: Thaw overnight in the refrigerator or for a couple of hours on the counter. Then reheat in the microwave.

WHAT TO SERVE WITH ZUCCHINI PANCAKES

These amazingly fluffy pancakes go great with Instant Pot Egg Bites, crispy bacon, and fresh fruit.

MORE BREAKFAST RECIPES

We love making big family breakfasts on weekends and holidays. Some of our favorite recipes are Overnight French Toast Casserole, Sausage Breakfast Pizza, and Blueberry French Toast Casserole.

FREQUENTLY ASKED QUESTIONS

For perfect results every time, here are answers to the most common questions about cooking zucchini breakfast pancakes.

WHAT ARE ZUCCHINI FRIES?

Zucchinis are cut into wedges, dredged in egg, then breaded in a blend of bread crumbs, parmesan cheese and spices. They are can be cooked to crispy perfection in the air fryer or oven. To make this dish low-carb and keto friendly almond flour can be substituted for the bread crumbs and flour.

INGREDIENTS

This section explains how to choose the best ingredients for air fryer zucchini fries, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.

You may have all of these air fried zucchini ingredients in your refrigerator or pantry and not need to make a trip to the grocery store. See recipe card below for ingredient amounts.

• Pantry Ingredients: Panko bread crumbs, flour and oil spray – substitute for gluten free bread crumbs and flour if you prefer.
• Refrigerated/Frozen Ingredients: Parmesan cheese, egg. We prefer to freshly grate our parmesan but you can buy pre-grated if you want to save time.
• Produce Ingredients: Zucchini. Fresh, never frozen.
• Spices: Garlic powder, Italian seasoning, salt and black pepper.

FRIED ZUCCHINI AIR FRYER INSTRUCTIONS

This section shows how to cook breaded zucchini wedges in the air fryer, with step-by-step photos and details about the technique. For full step-by-step instructions, photos and nutritional information see the recipe in the recipe card below. You can print the recipe with or without photos.

BREADING: First dredge the zucchini fries in the egg, then roll them in the breading mixture until evenly covered on all sides. Place the zucchini fries into the air fryer in a single layer.

COOK: Spray the fries with olive oil spray, then cook at 400°F for 10 minutes until the zucchini wedges are golden brown. Serve.

STORAGE TIPS

Refrigerate:  Air fryer roasted vegetables taste best fresh right out of the air fryer. If you have any leftovers you can store them in an airtight container or a ziplock bag in the fridge for up to 3 days.

Reheat: To reheat these breaded zucchini wedges place them in the air fryer for 2-3 minutes at 400ºF, or until heated through. This will also give them some of their crispiness back, however, the texture will be slightly different from fresh ones.

Freeze: We do not recommend freezing this vegetable dish as it might lose its texture.

MORE AIR FRYER RECIPES

If you love love air fryer zucchini fries you’ll enjoy our air fryer roasted vegetables, air fryer asparagus or air fryer potato wedges.

During the summer months your garden often overflows with zucchini. Take a look at Andrea’s post on how to freeze zucchini, so you can save your extra squash for other delicious recipes such as zucchini bread.

FREQUENTLY ASKED QUESTIONS

For perfect results every time, here are answers to the most common questions about cooking air fried zucchini.

INGREDIENTS

This section explains how to choose the best ingredients for air fryer zucchini, squash and peppers, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.

You may have all of these roasted vegetables ingredients in your refrigerator or pantry and not need to make a trip to the grocery store. See recipe card below for ingredient amounts.

• Zucchini and Yellow Squash: We recommend using firm, medium sized zucchini and squash with little to no blemishes.
• Bell Pepper: We used red bell pepper for this recipe because the color compliments the green and yellow squash. But you can also use yellow or orange ones.
• Garlic: You can use freshly minced garlic cloves or pre-minced from a jar.
• Oil: Use an oil that can be cooked at high heat. We like cooking with avocado oil, but peanut oil, canola oil or sunflower oil would be other possible choices.
• Italian Seasoning
• Salt and Pepper
• Parmesan Cheese

INSTRUCTIONS

This section shows how to cook roasted vegetables in the air fryer, with step-by-step photos and details about the technique. For full instructions, nutritional information, to print the recipe or to have the recipe scaled to double or triple, see the recipe card below.

COOK: Place seasoned vegetables into the air fryer basket in a single layer. Then cook at 380ºF for about 8 minutes. Sprinkle with parmesan cheese and cook for an additional 2-3 minutes.

🔴 TIP: Season vegetables properly. Season and toss with oil before cooking, because this helps enhance flavor and prevents the veggies from drying out while roasting.

SERVE: These insanely delicious vegetables go really well with grilled or air fried meats, fish and seafood.

STORAGE TIPS

Refrigerate: Air fryer roasted vegetables taste best fresh right out of the air fryer. If you have any leftovers you can store them in an airtight container or a ziplock bag in the fridge for up to 3 days.

Reheat: To reheat these roasted vegetables, place them on a microwave safe plate, cover them with a paper towel and put them into the microwave for 1-1 ½ minutes, depending on your machine.

Freeze: We do not recommend freezing this vegetable dish as it might lose its texture.

WHAT TO SERVE WITH ROASTED VEGETABLES

Serve these healthy roasted vegetables alongside grilled meats and fish, such as Grilled Chicken with Lemon or Stef’s Grilled Shrimp Skewers. To complete the meal serve a side of Jasmine Rice, Cilantro Lime Rice or any variation of potatoes. We love Creamy Mashed Potatoes, Baked Potatoes or Cheesy Hasselback Potatoes.

MORE AIR FRYER VEGETABLE RECIPES

If you love love air fryer roasted vegetables you’ll enjoy our other delicious air fryer veggie sides. We love cooking broccoli, green beans, carrots, asparagus, beets, cauliflower and Brussels sprouts in the air fryer. During the summer months your garden often overflows with zucchini. Take a look at Andrea’s post on how to freeze zucchini, so you can save your extra squash for other delicious recipes such as zucchini bread.

FREQUENTLY ASKED QUESTIONS

For perfect results every time, here are answers to the most common questions about cooking air fryer roasted vegetables.