So…. these didn’t turn out exactly as planned. They aren’t as pretty as I was hoping. And I originally was going to have two ways of making them, but the first method proved enough work so I ditched my second idea. Such is blogging ;p


And despite the fact that these aren’t the prettiest patty, someone reminded me that hashbrowns weren’t either. Truth! I looooove potatoes. I think they are awesome. But I was trying to think of a way to lighten up the original hashbrown idea. And with zucchinis in season pretty much all year round, they make a great choice. The price is right too!


Zuchbrowns (serves 2)

4 small zucchinis

2 flax eggs (2 tbsp of flax + 6 tbsp warm water, combined and set aside to thicken)

salt & pepper to taste

2-4 tbsp olive oil (you want the pan pretty coated so they don’t stick)

Trim the ends from your zucchinis and shred them in your food processor or grate them. Use a tea towel (or paper towels) to remove as much excess water as possible and place the shreds in a medium bowl. Add the flax eggs and mix to combine. Heat a wok on medium-high heat on your stove and add the olive oil. Form the zucchini mixture into little patties with your hand and place them in the wok. Cook 2-3 minutes per side. They will stick a bit,  try your best to keep their patty shape.

I served this with some leftover tempeh bacon and cherry tomatoes. I marinated some mushrooms in 2 tbsp of oil and 2 tbsp of soy sauce and roasted them for 15 minutes. Delightful!


What’s your favourite breakfast food?

17 thoughts on “Zuchbrowns

    1. I typically have a smoothie or toast for breakfast. This was definitely a different experience for us – but it was good. I should make heartier breakfasts at least once in awhile.

  1. What a great idea Kimmy! Love the sub for zucchini! I’m going to try these this weekend!

    I hear you, one of my recipes this week was an epic fail (and it’s the one for Recipe Redux). I’m going to have to start from scratch! Like you said though, such is blogging!

  2. So so green, I love the picture you’ve taken too. I like them, even if it not what you had expected the turn out. I have so many courgettes coming from the garden and am seeking inspiration other than chocolate zucchini cake!

    1. You like the pictures?? You are so sweet Shaheen. I *agonized* over whether I should even post this recipe or not, so thank you so much for saying that. I have another recipe I made that is incredibly delicious, but I thought maybe I wouldn’t post it as the pictures came out horrible (even worse than these), but you’ve inspired me to just post anyway =)
      Ooooh chocolate zucchini cake is a fantastic use of courgettes though!

  3. I think they look pretty! And definitely yummy. I have made assorted vegetable fritters that have included zucchini before, but I don’t think I’ve made just straight zucchini fritters.
    I’m in a breakfast rut – toast or smoothie – for most days because of convenience and timing, though I’ve been doing more oats lately as well. But if I go out for breakfast, I always love getting the benedict! Or something like a cheezy scramble, with potatoes and avocado and greens on the side. Or pancakes.

    1. You are too kind. I’m pretty hard on myself though.
      Oooh what kind other vegetable fritters have you made? I should try and make different ones.
      During the week, I totally have toast or a smoothie for breakfast. It’s quick & easy. There is usually only one day a week that I’ll do something fancier… and it’s not normally this fancy haha.
      I love getting a cheezy scramble when I go out too, especially if it’s like a mexican one with beans. Yum. I’m hungry now.

  4. I really really love this idea! I’ll add it to my menu for next week for sure. Fingers crossed my husband will like it as he isn’t a fan of zucchini! Thank you for sharing.

  5. Who can resist such a delicious treat! What a creative spin on hash browns! I am so glad you shared your healthy, delectable Zuchbrowns recipe with us at the Plant-Based Potluck Party. I’m pinning and sharing.

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