I’m not going to lie…those pictures are not very pretty. But these are absolute favorites in our house! I even made these for breakfast last week, and my kids downed three full zucchini’s worth! I love making these as a compliment to some grilled meat or with some roasted meat and potatoes. We make these in small little drops, so it only takes a bite or two for the kids to get them down. For some reason, the smaller I make them, the more they love them!

They are super simple to put together, and then it will take a chunk of time to let them cook up. Hopefully your kids will gobble them up like mine do, and it might be weird, but there is not a whole lot that makes me happier than seeing my kids eat large amounts of zucchini. Yup, it’s weird, but I’m cool with it. This is also a great time of year to make these, since zucchini is in season and they will most likely not be bitter. Here’s a few tips before I post the recipe for you!

When you shred the zucchini, you’re going to want to use a pretty fine grate like this one. And I even have leftover little zucchini bits in there. Lovely.

Then you’ll want to sprinkle the nutritional yeast and salt in a couple of waves as you toss the salad. Don’t dump it on the top or it won’t spread well throughout the salad. It should look lightly coated like this.

You’ll also want to shred the zucchini into a double layered paper towel, so you can then squeeze out all the moisture from the vegetable. They will not cook well and will be mushy if you don’t drain all the excess liquid! You’ll end up with a little ball of zucchini like this.

Also, don’t be afraid to be relatively liberal with the coconut oil when you’re cooking. You want enough to help flavor them a little, but not too much that they will become soggy.

Those are my tips for now! Would love to hear feedback of what your family thinks of these.


  • 3 medium zucchini
  • 1/4 cup arrowroot powder
  • 1/4 cup nutritional yeast
  • 1 teaspoon salt
  • 2 eggs
  • coconut oil for cooking


  1. Grate the zucchini using a fine grater into a double layered paper towel
  2. Wrap the paper towel around the grated zucchini and squeeze out as much excess liquid as possible
  3. Turn your stove on and start heating your skillet (I prefer cast iron) over medium/high heat
  4. Combine all of the ingredients except the coconut oil in a mixing bowl, making sure to separate the zucchini with a fork
  5. Once your skillet is very hot, place a tablespoon of coconut oil in the pain and spread it around
  6. Place 1/2 size tablespoon drops of the batter into the pan
  7. Once the edges are showing a bit of brown, go ahead and flip them
  8. You want these drops to be well cooked and browned before flipping them…should be about 3-4 minutes per side
  9. When removing them from the skillet, place them on a plate with a paper towel covering it to capture the excess oil
  10. Serve immediately!


**You might have to play with the temperature a little to continue to get well cooked drops. I have to increase and decrease the burner while I cook.

**If the skillet starts lose it’s oil coating, be sure to add more coconut oil before cooking another batch.

**These unfortunately do not save very well, so I make what I need and we eat them all right then!