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.
Give this easy zucchini recipe a try today! I know it will soon become one of your favorite recipes.
This cute little puffs are light and airy. They're made using flour and baking powder and come together really fast.
You can serve these Zucchini Puffs Recipe as an appetizer for your next family get-together. They also work great as a side dish with any one of the Family Favorite Chicken Recipes here on the site or my favorite grilled steak.
Table of Contents
Zucchini Appetizers
Zucchini is a versatile vegetable that can be used in a variety of recipes, including appetizers. These zucchini puff muffins are a great option for an appetizer when you serve them with a dipping sauce on the side.
Try adding homemade ranch dressing or homemade tomato sauce in little bowls on the platter when serving the zucchini puffs. And for something a little different, try zucchini fritters, or zucchini fries or zucchini sticks - they're crispy, golden, and irresistible!
Have you ever tried Zucchini Pizza Bites? This is a fun low-calorie way to enjoy the taste of pizza without all the carbs. No matter what recipe you choose, garden fresh zucchini is sure to be a hit at your next family gathering.
Keto Friendly Breakfast Recipes eBookClick HERE for More Information
Bisquick Zucchini Muffins
While this is a "from scratch" recipe, you can also make zucchini muffins usting Bisquick Baking Mix. They're perfect for a quick breakfast or snack, and they're packed with nutrients and fiber.
The zucchini adds moisture and sweetness to the muffins, while the baking mix provides a hearty, wholesome base. These muffins are also very easy to make - simply combine the ingredients and bake! In just minutes, you'll have fresh, warm zucchini muffins that are sure to satisfy your taste buds.
For more information and complete directions, check out my Bisquick Zucchini Cheddar Muffins Recipe.
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📋Ingredients
This is an overview of the ingredients and instructions. Be sure to see the recipe card below for exact quantities, detailed instructions and special notes.
- Flour
- Italian Seasoning; or your favorite seasonings.
- Baking powder
- 1 egg
- Milk
- Shredded cheddar cheese
- 1 cup grated zucchini
- salt and pepper to taste
Step-by-Step Directions
📌 Quick Tip: Grating zucchini is an easy way to break the vegetable down so it blends in with the flour and cheese better than if you were to simply chop the zucchini.
- Step 1: Grating zucchini is an easy way to break the vegetable down so it blends in with the flour and cheese better than if you were to simply chop the zucchini.
- Step 1: Trim off the ends of the zucchini and then run the zucchini up and down the sides of either a box grater or a plank grater until it is completely grated. No matter which kitchen tool you use, be careful as the zucchini gets smaller. You don't want to accidentally cut your fingers.
- Step 2: After you grate the zucchini, you'll need to get rid of the excess water. Wrap the zucchini in a clean kitchen towel and squeeze the excess water out.
📌 Quick Tip: Make sure you're holding the towel over the sink or a large enough bowl to catch all the water. You don't want a mess. If you skip this step, the puffs will be very watery and we don't want watery zucchini puffs!
- Step 3: In a large bowl, combine the flour, baking powder and Italian Seasoning.
- Step 4: In another bowl, combine the egg with the milk. Then add to the dry ingredients and combine.
- Step 5: Add the grated zucchini and cheese to the batter and mix to combine.
- Step 6: Spoon into mini muffin pans that have been sprayed with non-stick cooking spray. You can also use paper muffin liners.
- Step 7: Bake in a preheated 375 degree oven for 20 minutes or until the center is done.
📌Quick 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.
🍶Storage Tips
- 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.
- If you're stacking them on top of each other, place a small piece of wax paper or parchment paper between each layer to prevent them from sticking together.
❄️Freezing Tips
- To freeze, wrap each muffin tightly in plastic wrap and then place them in an airtight container or resealable plastic bag.
- Zucchini Puffs can be frozen for up to 2-3 months.
🔁 Thawing and Reheating Tips
- When you're ready to eat them, simply thaw the muffins at room temperature for a few hours or microwave them for a quick defrost.
💡Recipe FAQ
Simply click the plus sign to read more about the questions you see below. If YOU have a question regarding this recipe, please let me know in the comment section.
Yes, you can grate or prep the zucchini ahead of time. Keep it in a sealed air-tight 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!
Yes. Once the puffs have baked and cooled completely, place them in a single layer on top of a baking tray. Place the baking tray in the freezer for about an hour to “flash freeze” the puffs. Once frozen, place them in a freezer-safe container or plastic bag.
⭐Before You Begin! If you make this recipe, please leave a review and star rating. This helps my business thrive and continue providing FREE recipes.
🌟Try these recipes next...
Try my Zucchini Air Fryer Sticks or this yummy recipe for Zucchini Bread!
📇Recipe Card
Easy Zucchini Puffs
Try these Easy Zucchini Puffs Recipe! They're loaded with grated zucchini and cheddar cheese, so you'll get loads of flavor in every bite.
Ingredients
- ¾ cup flour
- ¾ teaspoon baking powder
- 2 teaspoons Italian Seasoning
- ¾ cup milk
- 1 egg
- ½ cup shredded cheddar cheese
- 1 cup grated zucchini
- salt and pepper to taste
Instructions
For the Zucchini
- After you grate the zucchini, you'll need to get rid of the excess water.
- Wrap the zucchini in a clean kitchen towel and squeeze the excess water out.
- Make sure you're holding the towel over the sink or a large enough bowl to catch all the water. You don't want a mess.
How to Prepare the Puffs
- In a large bowl, combine the flour, baking powder and Italian Seasoning.
- In another bowl, combine the egg with the milk. Then add to the dry ingredients and combine.
- Add the shredded zucchini and cheese to the batter and mix to combine.
- Spoon into mini muffin pans that have been sprayed with non-stick cooking spray.
- Bake in a preheated 375 degree oven for 20 minutes or until the center is done.
Notes
- Please feel free to add your own favorite seasonings, garlic powder would be nice! I love when people take a recipe and add their own spin on it!
- You can also add salt and pepper to the mixture before spooning into the muffin pan.
Nutrition Information:
Yield:
24Serving Size:
1Amount Per Serving: Calories: 32Total Fat: 1gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 11mgSodium: 38mgCarbohydrates: 4gFiber: 0gSugar: 0gProtein: 2g
The nutrition information is calculated automatically. I cannot guarantee its accuracy. If this data is important to you, please verify with your trusted nutrition calculator.
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Gene says
Made these last night,found them to be very bland and mushy in the center. They were cooked using Cup by Cup gluten free flour and in regular muffin pans. The zucchini was squeezed by my husband,so it was very dry. I’ll try this once more at some time but wasn’t impressed this time.
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.
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!
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!
Tracy says
I'm trying these but don't see what to set the oven temp to???
Patty says
375⁰ for 20 minutes or until done. I'm making these tonight! Fingers crossed.
Lois says
Hope you enjoyed the recipe! Remember to season to YOUR tastes...mine can be pretty bland 😉
Tawnya says
Awesome base recipe! I added an extra egg (since i have chickens AND zucchini 😉 !) ....didn't have Italian Seasoning so I added 1/2 tsp: salt, oregano, basil, garlic, onion. Tasty and easy to make. I'll try adding hot sauce and some other veggies too in the future. Thanks!
Lois says
Love when readers make a recipe their own. Your additions sound great! Thanks for leaving a comment!
Cathy says
How many minutes do you bake for a 12 muffin pan?
Thank you in advance!
Lois says
Try 25 - 30 minutes. You'll know they're done when a toothpick inserted in the middle comes out clean. I've only made this recipe using mini muffin pans. Let me know how it works for you with the timing and I will update my post. Thank you!
Tina says
I did this and at 25 min they were perfect! Browned on top, but still soft in the middle.
Lois says
Thank you for the comment! Glad you enjoyed the recipe.
Peggy says
Do I measure the zucchini before I squeeze the liquid out or after? Looks like a banner zucchini year at my house.
Lois says
Measure the zucchini after you squeeze the water out. I hope my garden turns out as great as yours! Thank you for visiting.
Joanne says
Can these be eaten at room temperature? I want to take to a picnic.
Lois says
They should be fine at room temperature for awhile. I would keep them in a cooler or with ice while traveling. Thank you for visiting!
Bette says
I was very disappointed. Way to much Italian seasoning and no salt. They were not good at all.
Lois says
Did you add any salt? The recipe says, "salt and pepper to taste."
Patty says
Doncha just ❤ it when people bitch about your recipe and their ISSUE is clear as day in the recipe?? SMH
Lois says
Thanks Patty!
sue says
Absolutely zero flavor! You definitely need to add something: salt, pepper, parmesan cheese, red chili flakes, garlic, chives...
Lois says
Did you add the Italian Seasoning that I recommend in the recipe card?
Cindy says
Sounds delish. Can you use regular muffin tins or drop them on a cookie sheet? Don’t have the minis.
Lois says
You could use regular sized muffin tins, just remember they'll be bigger. Thanks!
Big John says
Made these twice already! I added 2 cloves on minced garlic in mine. Trying different cheeses next batches!
Lois says
Thank you for the comment!
BRENDA J SCHULTZ says
We have a gluten free family member. Can Corn Starch be used instead of flour?
thank you
Lois says
I've only made this with regular flour. Sorry!
Neen says
I make them with gluten free flour and they come it great
Lois says
Glad they came out great with the gluten free flour!
Angela Ferdula says
Can you make the-batter
couple hours ahead and let sit on counter and bake off later?
Lois says
I wouldn't because the zucchini may make the batter watery. You could bake them and reheat in an oven or microwave.
Christine Krautheim says
I would like to make these and freeze. Should defrost prior to reheating? Thank you
Lois says
Take them out the night before you plan on serving them and let them defrost in the refrigerator and then reheat in the oven.
Barb says
How full do you fill the muffin cups? I made double batch today, using mini muffin tins and only made 24. They are tasty (added 1 tsp garlic powder).
Lois says
The recipe should make 24 mini muffins.
Terry Applebaum says
I cannot wait to make these this afternoon. A neighbor gave us a HUGH zucchini and will make these puffs. I am hoping that it would be okay with this type of zucchini, never saw this size in a grocery store. I will add some fresh grated parmigiana cheese to a batch and see how that comes out, love all my cheese here in Wisconsin. Thanks for what looks and sounds like a good zucchini recipe. Have a great day!
Lois says
Hope you enjoy the recipe! Thanks for visiting.
Harriet says
Can I use Parmesan cheese instead of cheddar.
Lois says
Yes, the flavor will be different without the melted cheddar cheese.
Victor says
I made them exactly as the recipe, they were perfect and delicious!
Lois says
What a great comment. Thank you!!!
Dolores Truglio says
Instead of spraying my mini muffin tins can I use muffin liners or will the batter stick to the liner anyway??
Lois says
I sent you a personal email as well Dolores, so please check your spam folder if you don't see it. Yes, you can definitely use muffin liners. I would spray the muffin liners as well to help them release easily from the zucchini puffs.
Peg says
I’m going to be making them tomorrow for Chevy Chase Christmas movie . We’re not doing Christmas in July because of the virus so it was decide to do a Christmas movie night with a limited amount of people. We’re in Maine and it will be appetizers.
Lois says
Hope they turned out delicious for you and that you enjoyed the movie!
Lois Forrester says
When I want to get rid of moisture from vegetables I use a potato ricer. It is so easy and fast.
Lois says
That's a great idea! Thanks for sharing!
Jeanne Olea says
Just can’t wait to make these. Thank you and just know they will be delicious and health. 🌺
Lois says
Thank you! Hope they turned out yummy for you!
Peachtree says
Can you use soy milk
Lois says
I've never used soy milk so I can't really answer your question. Do you usually use soy milk as a substitute for baking and cooking?
Brenda says
Very good! I did increase the Italian seasoning, and added garlic.
Will definitely make again!
Definitely 5 stars!
Lois says
Thank you so much for commenting. This made my day!
Veena Azmanov says
This would make a perfect side to bring at the BBQ party to eat alongside chicken skewers. I love zucchini, and we use it often.
Jolina says
What a unique and delicious way to use zucchini! And thanks for tip about drying the zucchini properly. Nope, we don't want mushy zucchini puffs either! 🙂
Marisa F. Stewart says
These puffs are ideal for appetizers or snacks. Sometimes I just want to munch on a little something and the zucchini puffs would fit the bill. Now I know what to do with those extra zucchini.
Nancy J says
Hello! I have made this as is and they’re delicious! Wondering if anyone has used wheat flour in this recipe? Thanks!
Lois says
I haven't read that anyone has used wheat flour. Let me know if you do!
Denise says
I never get bored of zucchini, and this recipe is another fabulous way to use it! Its a winner!
Gloria says
I am always looking for ways to use zucchini. These look great. Perfect for brunch or dinner too.
Lorelei says
This sounds really good and we always have too many zucchini so am always looking for new ways to use them. Would like to make it without the mustard as we don’t use t do you think it would still be OK?
Lois says
This recipe doesn't call for mustard. You might be thinking of the Zucchini Crescent Roll Pie Recipe I also have on my site? That uses mustard and you can definitely keep that out if it's something you don't enjoy.
Dawn says
Need to add to my last posting, second batch done in a silicone mini muffin pan, took all 20 minutes. The muffins are amazing for breakfast with scranbled eggs.
Lois says
Thank you so much for letting us know! Enjoy your day!
Dawn says
I have a true convection oven, had to adjust cooking time, instead of 20 minutes, dropped to 15 minutes. Smell amazing.
Lois says
Hope they turned out yummy! Thank you for visiting!
Jennifer Wise says
They look delicious! Pinning. 🙂
#graceathomelinkup
Lois says
Thank you so much for visiting and pinning the recipe!
Diane says
Can you make them ahead, freeze them and then rewarm? I’m always looking for appetizers that I can make ahead for holiday entertaining.
Lois says
I've never tried to freeze them ahead of time. Have you checked out my recipe for Mini Quiche? That has freezing instructions included!
MBProc says
I'm making these for my Easter Brunch! Lots of Vegetarians in the crowd, I think these will be a hit.
Lois says
Thank you for visiting. Hope you all enjoy them for Easter!
Krystal says
How do you think these would freeze?
Lois says
I think they would freeze really well! Let me know how they turn out for you and I'll update the post! Thank you for visiting.
Barbara Christensen says
I made these tonight next time I will add garlic salt and pepper because they didn’t really have any taste.
Lois says
Always enjoy when people make a recipe their own! Thanks for visiting!
Brenda Hawkins says
I just made these, and agree with Barbara....no taste. No bad taste, no good taste...just no taste. I cut one in half and salted it, then there was flavor. I don't know how much salt should be added to this recipe, but it sure needs it.
Lois says
I do mention to add salt and pepper to taste, but usually for "my family" Italian seasoning has enough flavoring. Thanks for visiting and taking the time to leave your feedback and comment. I appreciate it!
Tonya H says
Hello Lois!. I ran across this recipe in FB thought I gave it a shot. I read all the comments before making them. They are baking in my air fryer as I type this. I did add some garlic and a little chipotle seasoning along with paprika. Can't wait to try them. They smell really good. Thank u for sharing.
Lois says
Please let me know how they turn out in the air fryer! Thank you for commenting!
Kim~madeinaday says
These sound yummy! There is a keto version where you leave the flour out that I make. But man I miss flour and these look dreamy to me right now. Thank you for sharing on Merry Monday! Hope to see ya next week!
Kim
Lois says
Oh I would miss flour too! I do try to follow a low carb diet, but going completely carb free or bread free is too hard for me. Thanks for visiting!
North of Miami says
Looks like this will likely fit into mini muffin tins rather than standard size? I've been watching a few late zucchini develop in the garden and hope to try these.
drjinva says
How many does it make?
Julie Nichols says
This looks so good! I'm giving this recipe a try. Thank you sharing at Talk of the Town. Pinning
Julie @ love my simple home
Gentle Joy says
These sound really good. 🙂
Sharing Life's Moments says
This looks absolutely delicious. I want to go make it now! Thank you for sharing this recipe with us.
Joanne DiPalo says
This is delicious! I use zucchini all year, it's always in my markets. Can't wait to give these a try. Pinning/sharing.
aginglikeafinewine.com says
I love zucchini and your recipe looks and sounds delicious! I'll be trying it. Pinned!