Dilled Potato & Zucchini Cakes

Going to one of our local deli’s or to any of our abundance of festivals in Cincinnati, you come to expect a good potato cake.  The love child of hash browns and a pancake, it makes a great savory side dish that’s a little different.  We were blackening some halibut tonight and I wanted to try a rift on the traditional potato pancake with the addition of zucchini as well.  A little dill makes them even better.




  • 2 Cups Shredded Zucchini
  • 2 Medium Potatoes, Peeled & Shredded
  • 1/2 Cup Finely Diced Onion
  • 2 Eggs
  • 1/2 Cup Flour
  • 1 Tsp. Baking Soda
  • 1 Tsp. Garlic Salt
  • 2 Tsp. Parsley
  • 1 Tsp. Dill
  • 1/2 Tsp. Black Pepper


  • Place zucchini and potato in a strainer and squeeze out as much excess moisture as possible.  Place in a medium bowl.
  • Add diced onion, eggs and garlic salt, dill, parsley & black pepper.  Stir until evenly combined.
  • Sprinkle mixture with baking soda and flour.  Stir until just combined.
  • Heat a cast iron skillet over medium heat.  Add two tablespoons vegetable oil.
  • Drop mixture into hot skillet by the spoonful.  Be sure to spread them out enough to make them as thin as possible.  Fry 2-3 minutes until golden brown, flipping once.
  • Continue frying cakes until you’ve used all of the mixture.
  • Serve immediately with sour cream to lightly top.

Crispy edges, savory flavor and a touch of cold sour cream will have your family asking you to make these often.  It’s not difficult to adjust the recipe with other ingredients if you want to change the flavors.  Try substituting shredded apple for the zucchini for a sweet touch – perfect to serve with breaded pork or smoked sausage.  Try some other combos and let me know what you come up with.  Dig in!


Chocolate Chip Zucchini Bread

Looking for a little something sweet and satisfying to go with your morning coffee?  Try this take on a run-of-the-mill zucchini bread recipe.  With sour cream for moistness and semi-sweet chocolate chips this sweet bread is perfect for breakfast, dessert or your upcoming 4th of July picnics!



  • 4 Eggs
  • 1 1/2 Cups Sugar
  • 2 Tsp Vanilla
  • 3/4 Cup Vegetable Oil
  • 1/2 Cup Sour Cream
  • 2 Cups Grated Zucchini
  • 2 Cups All Purpose Flour
  • 2 Tsp Baking Powder
  • 1 Tsp Baking Soda
  • 2 Tsp Cinnamon
  • 1/2 Tsp Ground Mace
  • 1 Tsp Salt
  • 1 Cup Semi-Sweet Chocolate Chips


  • Preheat oven to 350 degrees.
  • In a large bowl, beat eggs until frothy.  Add sugar and beat until sugar is dissolved and mixture is creamy.
  • Add vanilla, oil and sour cream.  Mix thoroughly.
  • Drain grated zucchini in a colander and stir into mixture until evenly distributed.
  • In a separate bowl, sift together flour, baking powder, baking soda, cinnamon, mace and salt.
  • Pour dry ingredients into wet and mix until well combined.  Do not over-mix.
  • Fold in chocolate chips until evenly distributed.
  • Pour mixture into a buttered and floured bundt pan or 2 loaf pans.
  • Bake at 350 degrees for 45-50 minutes or until a toothpick comes out clean.
  • Allow to cool in pan for 10 minutes and then turn out to a wire rack to cool completely.


This is a very simple recipe that can be made with variations.  Try substituting 1 cup chopped walnuts for the chocolate chips or a half cup drained crushed pineapple and a half cup raisins for the chocolate chips.  I’d love to hear what combinations you come up with and how they turn out.  Dig in and enjoy!!