Baked Almond Zucchini Fritters

This recipe for zucchini fritters is dairy-free, gluten-free, and sugar-free.


  • 350g zucchini, grated
  • 3 large organic, free range eggs
  • 6 spring onions, thinly chopped
  • 1 cup almond flour
  • 50g goats cheese, grated (optional)
  • 1/3 cup chia seeds
  • 2 tsps Himalayan Salt
  • 1 tsp garlic powder
  • 1/2 tsp baking powder
  • 1 tsp dried sweet basil
  • 1 tsp black pepper, freshly ground


  1. Preheat the oven to 200 degrees C.
  2. Grate the zucchini with a grater or food processor. Add 1 teaspoon of salt and squeeze out all moisture with muslin cloth, a towel or kitchen paper, to get the excess liquid out. Put the grated, dried zucchini in a mixing bowl.
  3. Add the chopped spring onion to the bowl with the eggs, goats cheese (if using), baking powder and almond flour. Mix these together well.
  4. Add the garlic powder, 1 tsp salt, pepper, basil and chia seeds on top of the mixture, and then mix until evenly incorporated.
  5. Grease a baking sheet with coconut oil or place baking paper over a baking sheet. Alternatively use a muffin tray.
  6. Put tablespoon sized amounts of the mixture onto the baking sheet (or into the muffin tray).
  7. Bake for approximately 18-20 minutes +/- or until the tops and sides of the fritters are starting to brown.
  8. Serve the fritters alone with a green salad. Alternatively, for a more substantial meal, stack the fritters in between flattened cajun grilled chicken breasts, and add sliced avocado, peppadew, coriander and tomato salsa.
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