Cheddar Zucchini Oatcakes

I’ve been cooking zucchini a lot lately, what can I say, I love it. It’s just so versatile! Last week I made zucchini fries, yesterday I made zucchini oatcakes! Click here for the recipe.

The oatcakes came out great, there is a lot of cheddar cheese and zucchini in them but you can hardly taste it. It tastes like a yummy scone! The original recipe I found in an All You Need Is Cheese magazine and I’ve adapted it a little.

Cheddar Zucchini Oatcakes Recipe:

Makes 12 – 15 oatcakes

  • 1/3 cup softened margarine
  • 3/4 cup brown sugar
  • 1 egg
  • 1 tsp pure vanilla extract
  • 1/4 cup milk
  • 1 1/4 cups unbleached flour
  • 1 1/2 cups Canadian Orange Cheddar – grated and divided to 1 cup and 1/2 cup
  • 1 1/2 cups quick-cooking whole grain oats
  • 1 tsp baking soda
  • 1 1/2 cups grated zucchini – about one large zucchini, peeled or not


  1. Preheat oven to 375°F.
  2. Cream butter with brown sugar. Add egg, vanilla and milk. Beat thoroughly until mixture is smooth.
  3. Mix flour with 1 cup Cheddar and all remaining ingredients (except the 1/2 cup cheese). Mix thoroughly.
  4. Drop spoonfuls of dough on a greased or parchment-lined baking sheet.
  5. Sprinkle with remaining cheese.
  6. Bake oatcakes in the oven for 15–20 minutes or until slightly golden. Let cool on a rack. Store oatcakes in an airtight container, away from humidity.

The original recipe can be found here.

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