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Southern Zucchini Hoecakes

This recipe for Southern Zucchini Hoecakes is super easy and a great way to use up that garden zucchini. 
Course: Appetizer, Snack
Cuisine: American
Keyword: Zucchini Hoecakes


  • 1 cup zucchini shredded or grated
  • 1 cup buttermilk
  • 1 teaspoon salt
  • 1 cup self-rising cornmeal
  • Pinch of cayenne Optional
  • 3/4 cup oil I used Canola
  • 1 teaspoon bacon drippings Optional


  • Blend zucchini, buttermilk, cornmeal, salt and cayenne in a large bowl with a spoon.
  • Heat oil and drippings in skillet until hot.
  • Drop spoonful of mixture into hot oil. (I used an ice cream scoop).
  • Cook on one side until brown and crispy, turn, flatten with spatula and cook on the other side. Remove and drain on paper towels.


You could add chili peppers or onions to these, too, but we like them this way. I would probably add an egg if I added more ingredients.