Cheddar and Zucchini Oatcakes

Our dietitians' favourite

This is the Cheddar and Zucchini Oatcakes recipe.

  • Prep: 20 min
  • Cooking: 15 min - 20 min
Yields 12 - 15 servings
cheddar and zucchini oatcakes

Ingredients

  • 1/3 cup (80 mL) softened butter
  • 3/4 cup (180 mL) brown sugar
  • 1 egg
  • 1 tsp (5 mL) vanilla extract
  • 1/4 cup (60 mL) Milk
  • 1 1/4 cups (310 mL) unbleached flour
  • 1 1/2 cups (375 mL) Canadian Orange Cheddar shredded
  • 1 1/2 cups (375 mL) quick-cooking rolled oats
  • 1 tsp (5 mL) baking soda
  • 1 1/2 cups (375 mL) grated zucchini peeled or not
  • 2 tbsp (30 mL) ground flaxseed
  • 2 tbsp (30 mL) sunflower seeds

Preparation

Preheat oven to 375 °F (190 °C).

Cream butter with brown sugar. Add egg, vanilla and milk. Beat thoroughly until mixture is smooth.Mix flour with 1 cup (250 mL) Canadian Cheddar and remaining ingredients. Mix thoroughly.

Drop spoonfuls of dough (to make 12–15 oatcakes) on a buttered or parchment-lined baking sheet. Sprinkle with remaining cheese.

Bake oatcakes in the oven for 15–20 minutes or until slightly golden. Let cool on a rack. Store oatcakes in an airtight container, away from humidity.

Tips

Learn more about

Nutrition

Nutritional Information

per serving
Energy: 229 Calories
Protein: 8 g
Carbohydrate: 27 g
Fat: 10 g
Fibre: 2.4 g
Sodium: 165 mg

Top 5 Nutrients

 
(% DV*)
Calcium: 10 % / 111 mg
Thiamin: 19 %
Magnesium: 18 %
Folate: 17 %
Phosphorus: 16 %