Easy Zucchini Puffs

4.33 from 506 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

Get Recipe Ingredients

After trimming the ends, grate the zucchini using a box grater, plank grater, or rotary grater.
Press the grated zucchini through a fine mesh strainer to get rid of the excess water.

In a large bowl, whisk together the flour, baking powder, and Italian seasoning.
In a separate bowl, whisk together the egg and milk. Then add this mixture to the dry ingredients and gently combine.
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.

Before baking, don't hesitate to personalize the batter with your favorite seasonings. A touch of garlic powder could be delicious, or perhaps some freshly chopped herbs! I always encourage adding a personal touch to recipes, so feel free to experiment. Also, remember to season the batter with salt and pepper to taste before spooning it into the muffin pan.
Allow the Zucchini Puffs to cool completely before storing them. Place them in an airtight container or resealable plastic bag. Then store in the refrigerator for up to 3 to 5 days.
Flash freeze the leftover puffs for about 30 minutes. Then place them in an airtight container or resealable plastic bag. Zucchini Puffs can be frozen for up to 2-3 months.