Looking for a delicious way to use up all that fresh zucchini from your garden? Try these Easy Zucchini Puffs recipe.
They're loaded with grated zucchini, cheddar cheese, and seasonings which means you'll get loads of flavor in every bite.
Plus, they're packed with nutrients and are low in calories which makes them perfect for breakfast or snack time.
Check out the full selection of zucchini dishes offering even more ideas just waiting to be discovered!
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These cute little puffs are light and airy. They're made using flour and baking powder and come together really fast.
They work great as a side dish with any one of the Family Favorite Chicken Recipes, grilled steak or to serve as an Easy Appetizer.
Table of Contents
- Zucchini Appetizers
- Bisquick Zucchini Muffins
- 🛒Helpful Kitchen Tools
- Reader Review
- Main Ingredients Needed
- How to Grate Zucchini
- How to Freeze Shredded Zucchini
- How do you freeze zucchini without it getting soggy?
- Step-by-Step Directions
- Top Tip
- Baking Instructions
- Serving Suggestions
- LOVE this recipe? SAVE it for Later!
- Recipe FAQ's
- Storage and Reheating Instructions
- Try these recipes next...
- 📖 Recipe Card
- 💬 Comments
Zucchini Appetizers
Zucchini is a versatile vegetable that can be used in a variety of recipes, including appetizers. These little muffins make a great option for an appetizer when you serve them with a dipping sauce on the side.
For something a little different, try fritters, or Parmesan Crusted "Fries" that are crispy, golden, and irresistible!
If you're watching your carb intake, you could try these delicious pizza bites! They offer all the flavor of pizza without the extra carbs and are a fun addition to your snack table when entertaining.
Bisquick Zucchini Muffins
These easy zucchini muffins can be made from scratch or with Bisquick for a quicker option. Packed with fiber and nutrients, the grated zucchini adds moisture and a hint of sweetness.
They’re perfect for a quick breakfast, snack, or even a light lunch—just mix, bake, and enjoy warm from the oven!
For more information and complete directions, check out my Bisquick Zucchini Cheddar Muffins Recipe. If you'd like to try something different, the recipe can be easily adapted into a delicious loaf bread.
🛒Helpful Kitchen Tools
Non-Stick Mini Muffin and CupcakeMore Information2Packs Mini Muffin Pan SiliconeMore Information2 Pieces Wooden Tart TamperMore InformationCeramic Mixing Bowls for Kitchen,More InformationBox Grater with Removable Zester,More Information
Reader Review
Made these twice already! I added 2 cloves on minced garlic in mine. Trying different cheeses next batches!
- John
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Main Ingredients Needed
Here's a quick overview of the ingredients for this recipe. Find the exact amounts and click the Instacart button to easily add them to your cart – all in the printable recipe card below!
How to Grate Zucchini
Grating or shredding vegetables is an easy way to break them down so they blend in with the flour and cheese better than if you were to simply chop and add to the batter.
I used to use a box or plank grater, but not I love using my rotary grater. It's very easy to use by simply inserting pieces of zucchini into the feeding tube and gently press down with the pusher while turning the handle. The shredded zucchini will collect in a container below.
How to Freeze Shredded Zucchini
Remove as much excess moisture as possible by gently squeezing the mixture using a kitchen towel, cheesecloth, or even your hands. Once it's dry, divide it into portions and place them in freezer-safe bags or airtight containers.
Make sure to label the bags or containers with the date and contents before placing them in the freezer. It can be stored for 3-4 months and used in various recipes.
How do you freeze zucchini without it getting soggy?
To prevent the vegetable from becoming mushy when frozen, quickly boil the shredded pieces for 1-2 minutes before immediately cooling them in an ice bath. Then follow the freezing steps above.
Step-by-Step Directions
This section includes step-by-step photos and instructions to guide you through the recipe. For the complete printable version, scroll down to the recipe card below.
Step 1: Trim off the ends of the zucchini and then run the zucchini up and down the sides of either a box grater, plank grater or use the rotary grater until it is completely grated.
Step 2: After you grate the zucchini, place the shredded zucchini in a mesh sieve over a bowl. Gently press the grated zucchini through to remove as much water as possible. Skipping this step will result in watery and mushy puffs.
Step 3: In a large bowl, combine the flour, baking powder and Italian Seasoning. Feel free to include your favorite spices and seasonings!
Step 4: In another bowl, combine the egg with the milk. Then add to the dry ingredients and combine.
Step 5: Next, add the grated cheddar cheese. You could use mozzarella or even Monterey Jack cheese.
Step 6: Add the grated zucchini to the batter and mix to combine.
Step 7: Make sure to squeeze out as much water as possible from the zucchini before adding it to the flour mixture. Otherwise, the batter may become too wet, resulting in mushy puffs.
Step 8: Gently mix the ingredients until just combined, being careful not to overmix.
Step 9: Spoon into mini muffin pans that have been sprayed with non-stick cooking spray. You can also use paper muffin liners.
Top Tip
If you use paper muffin liners, try spraying them with non-stick baking spray before adding the batter. The paper liners will peel off easily after the puffs have baked.
Baking Instructions
Step 10: Bake in a preheated 375°F oven for 20 minutes or until a toothpick inserted into the center comes out clean.
Serving Suggestions
Step 11: Try adding homemade ranch dressing, homemade tomato sauce or my pizza dipping sauces in little bowls on the platter when serving
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Recipe FAQ's
To view the answers, simply click on the down arrow (⬇) next to each question. If you have any other questions not answered here, please leave a comment!
Yes, you can grate or prep the zucchini ahead of time. Keep it in a sealed airtight container or plastic bag. I like to also add a paper towel to the plastic bag or container to help with any excess moisture from the zucchini. Properly stored, grated zucchini will last in the refrigerator for up to 3 to 5 days.
I would not substitute Bisquick Baking Mix for the flour in this recipe, however, you can now try my Bisquick Zucchini Cheddar Muffins recipe!
Storage and Reheating Instructions
Refrigerator: 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.
Freezing: 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.
NOTE: If you're placing the muffins on top of each other, put a small piece of wax paper or parchment paper between each one to keep them from sticking.
Oven Reheating: Place the muffins on a baking sheet and bake for 5-7 minutes in a preheated 350°F oven, or until warmed through.
Microwave Reheating: You can also reheat them in the microwave, but be careful not to overheat them, as they can become dry. Microwave on high for 10-15 seconds, or until warmed through.
Thawing: When you're ready to eat them, simply thaw the muffins at room temperature for a few hours. Follow reheating instructions above.
Try these recipes next...
Try my Zucchini Air Fryer Sticks or this yummy recipe for Zucchini Bread!
📖 Recipe Card
Easy Zucchini Puffs
Ingredients
- ¾ cup flour
- ¾ teaspoon baking powder
- 2 teaspoons Italian Seasoning
- ¾ cup milk
- 1 egg
- ½ cup shredded cheddar cheese shredded
- 1 cup zucchini grated
Instructions
For the Zucchini
- 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.
How to Prepare the Puffs
- 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.
Video
Notes
- 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.
Lois says
The recipe calls for all-purpose flour. I don't recommend switching it out to gluten free or almond flour as other readers have tried and suggested.
Jennifer R Zavala says
Super easy to make and a great appetizer. Highly recommend trying to add in seasonings. It was bland but I too will try it again and play with the seasoning a bit.
Lois says
Thanks so much for trying the recipe and sharing your feedback! I’m happy you found it easy to make. In the post, I also suggest adding different seasonings to suit your taste. Thanks for visiting and I hope you'll come back and try other recipes soon!
Maddy Franchi says
I used sharp cheddar and the 2 teaspoons of Italian seasoning, but still found these rather bland. I did add salt and pepper to the batter, but hard to know if "to taste" as this is raw batter. Probably a good idea to be more specific on amount of salt and pepper. I will use this recipe again, but try some of the other additions people suggested and probably more salt and pepper. As an appetizer, the original recipe would be just fine if one is dipping puff in ranch dressing or hummus or some other dip. I saw in one comment that zucchini should be measured after squeezing out the water. You might add that to the recipe as I measured and then squeezed out the zucchini, so I think I also did have enough zucchini, although my amount did make 24 mini muffins anyway. In any case, they make a nice addition to breakfast and snacks.
Barbara in Arizona says
I have used the hand grater for years and this year I decided to make zucchini relish and it took 12 cups, I remembered I had a food processor in the pantry I went and got it oh it worked perfect just have to make small pieces to fit in it but oh it went so fast yes use The food processor if you have an electric one
Lois says
Thanks for the great tip!
Beryl Powers says
can I use my food processor to grate the zucchini?
Lois says
If it works for you, sure! I've never tried to grate zucchini with one though. Thanks for visiting!
Elsie Peterson says
Why is it so cotton hard to get the recipe for zucchini puffs. I finally got the ingredients but never saw the directions. I give up!
Lois says
Scroll to the bottom of the post and you will see the recipe card.
Susan Soucie says
Beryl thanks so much!!! I had my box grater out & when I read your question, I looked over and saw my food processor sitting! Big as life on the counter 🤦♀️😂 sooo much faster and safer. Happy July 4th weekend 😃
Kate Clark says
Hi there,
Can you make these in an air fryer?
Lois says
I've never tried, but I don't see why you can't! Thank you for visiting.
Deborah says
I'm going to try with some bacon Bits or choped ham
Lois says
That sounds really good! Hope you enjoy the recipe.
Therese Corsaro says
Delicious! I substituted Italian cheeses (provolone, Romano, parmesan, mozzarella blend) and added a little red pepper flakes. They were great!!
Lois says
Glad you were able to make them to your liking! Thanks for visiting and leaving a great comment!
Carol says
I made these today. I followed the recipe but I used Italian Blend grated cheese. I added some grated Parmesan cheese and I added some diced deli ham and diced pepperoni and some diced peppers. I also added some salt and pepper. I thought they were very tasty and not mushy in the center st all. Definitely will make these again. Thanks for the recipe.
Lois says
Glad you enjoyed the recipe!
Tina says
I thought these were very good! I did make some additions (I think this is a nice recipe that you can adapt to your own taste)…. I used a little less Italian seasoning, added garlic and onion powders, a couple TBSP of sour cream and a little crumbled bacon. We were taking a little day trip and wanted something to bring in the car for breakfast. Worked out perfectly! Thanks for sharing your recipe 🙂
Lois says
Glad you were able to make the recipe your own! Thanks for leaving a comment!
Susan Soucie says
That sounds delicious 😁 thanks for sharing your version. I’m definitely going to try your method of this little zucchini puff.
Lois says
Thank you for visiting!
Jamie says
So you think I would be able to make these keto friendly by substituting the flour for almond flour?
Lois says
I have only made this recipe using all-purpose flour. I'm not sure how almond flour would work. Thank you for visiting.
Linda Curran says
Would this work with almond or coconut flours?
Lois says
I only tried the recipe with all-purpose flour. If you try it with almond or coconut flour, let me know how the recipe works for you. Thank you!
Liz says
I found using coconut four alot more liquid is required to make a batter
Lois says
Thanks for letting those who want to use coconut flour know. I recommend using all purpose flour for this recipe. Thanks!
Deb says
I made them with half regular flour and half almond flour. I would add some salt next time, they were a little bland for my taste.
Tracy says
Sorry just found it !
Lois says
Hope you enjoy the recipe!