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!
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
- Before You Begin!
- 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 provides 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
Before You Begin!
If you give this a try, please leave a review and star rating! This helps my business thrive and continue providing FREE recipes.
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.
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!
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!
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!
M says
Neen: Thank you for thinking of those of us who have to eat gluten free.
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!