Summer Squash Cakes with Avocado-Coconut Cream

Servings 4 servings


  • 1 small zucchini grated
  • 1 small yellow squash grated
  • 1 small carrot peeled and grated
  • 1/2 small onion chopped
  • 1 cup coconut flour
  • 2 eggs beaten
  • 2 cloves garlic minced
  • 1 tablespoon chopped basil
  • 1 tablespoon chopped cilantro
  • 1 1/2 teaspoons sea salt divided
  • 1 teaspoon freshly ground black pepper divided
  • 2 tablespoons coconut oil
  • 1 large avocado pitted and scooped out
  • 1/2 cup coconut cream
  • 1 medium lime zested and juiced
  • 1/4 cup chopped chives


  • In a large bowl, mix together first 9 ingredients (zucchini through cilantro);
  • add 1 1/4 teaspoons of the salt and 3/4 teaspoon of the pepper; set this batter aside. In a large skillet, melt the coconut oil over medium-low heat.
  • To form squash cakes, scoop about 1/4 cup of batter into the skillet (per cake), making sure the pan isn’t crowded.
  • Cook squash cakes until edges are slightly crisp (2 to 3 minutes) then turn and cook until cakes are no longer doughy in the center (another 2 or more minutes).
  • Remove squash cakes from the skillet and place them on 4 breakfast plates.
  • In a medium bowl, smash together the avocado, coconut cream, lime zest, and lime juice along with the remaining salt and the remaining pepper.
  • Serve a dollop of this Avocado-Coconut Cream on top of each squash cake and sprinkle with chopped chives.
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