Easy Zucchini Puffs

4.33 from 508 votes

These savory Zucchini Puffs are mini muffin bites packed with grated summer squash, cheddar cheese, and herbs for a delicious appetizer or snack.

Prep Time15

Cook Time20

Total Time35

Course: Appetizers

Cuisine: American

Keyword: Muffins, Zucchini Puffs

Servings:

Calories: 30kcal

Author: Lois

After trimming the ends, grate the zucchini using a box grater, plank grater, or rotary grater.
Place the grated zucchini in a fine-mesh strainer and press firmly to remove as much excess moisture as possible.

In a large bowl, whisk together the flour, baking powder, and Italian seasoning.
In a separate bowl, whisk together the egg and milk. Pour into the dry ingredients and stir just until combined.
Gently fold the shredded zucchini and cheese into the batter until just combined.
Divide the batter into mini muffin pans that have been lightly coated with non-stick cooking spray.
Bake in a preheated 375°F oven for 20 minutes, or until a toothpick inserted into the center comes out clean.

Squeeze as much moisture as possible from the grated zucchini before adding it to the batter.
Season the batter with salt and pepper, then add garlic powder or freshly chopped herbs for extra flavor.
Mix just until combined to help keep the zucchini puffs light and tender.

Let the zucchini puffs cool completely, then store them in an airtight container in the refrigerator for up to 3–5 days.
To freeze, place them on a baking sheet for about 30 minutes, then transfer to a freezer-safe container or bag for up to 2–3 months.