![](https://cdn.statically.io/img/www.allrecipes.com/thmb/9szXFYBFExUOTlm8RujE5F6t_DE=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/3447534-bcab5dbd831e4a05ae3925db68ba41af.jpg)
Ingredients
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3 ⅓ cups peeled and grated zucchini (courgette)
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½ cup all-purpose flour
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1 egg
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3 tablespoons superfine sugar, or more to taste
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½ teaspoon salt
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2 tablespoons butter
Directions
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Mix zucchini, flour, egg, sugar, and salt in a large bowl until batter is well-combined.
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Heat 2 tablespoons butter in a large skillet over medium-high heat. Drop tablespoonfuls of batter into the skillet and cook until golden brown, about 2 minutes per side. Repeat with remaining batter.
Cook's Note:
Pan-fry the pancakes in oil instead of butter if preferred.
Nutrition Facts (per serving)
178 | Calories |
7g | Fat |
25g | Carbs |
5g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 178 | |
% Daily Value * | |
Total Fat 7g | 9% |
Saturated Fat 4g | 21% |
Cholesterol 62mg | 21% |
Sodium 360mg | 16% |
Total Carbohydrate 25g | 9% |
Dietary Fiber 2g | 6% |
Total Sugars 11g | |
Protein 5g | 9% |
Vitamin C 18mg | 20% |
Calcium 26mg | 2% |
Iron 1mg | 7% |
Potassium 306mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.