Easy Zucchini Puffs with Cheese and Herbs

Name: Easy Zucchini Puffs
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: ¾ cup flour; ¾ teaspoon baking powder; 2 teaspoons Italian Seasoning; ¾ cup milk; 1 egg; ½ cup cheddar cheese (shredded ); 1 cup zucchini (grated)

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!

zucchini puffs on white tray with parchment paper and small bowls of dipping sauces.

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This recipe was originally published in 2016 and has been updated with new photos, step-by-step instructions, a video, and additional helpful tips.

Table of Contents

Recipe at a Glance
Reader Review
Main Ingredients Needed
How to Grate Zucchini
Can You Freeze Shredded Zucchini?
Step-by-Step Directions
Insider Tips from My Kitchen to Yours
Storage and Reheating Instructions
Recipe FAQ's
More Easy Zucchini Appetizers
Prefer to Use Bisquick?
Try these other zucchini recipes next...
LOVE this recipe? SAVE it for Later!
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Recipe at a Glance

Prep: 15 minutes | Bake: 20 minutes | Difficulty: Easy | Servings: 24 mini puffs

Main Ingredients: Zucchini, cheddar cheese, flour, milk, egg, baking powder, and Italian seasoning

Why You’ll Love It: These bite-sized zucchini puffs are light, cheesy, and easy to serve as an appetizer, snack, or side dish.

Best For: Using fresh summer zucchini, party appetizers, lunchbox snacks, or serving alongside chicken and grilled meats.

Equipment Needed:

Reader Review

Made these twice already! I added 2 cloves on minced garlic in mine. Trying different cheeses next batches!

- John

⭐⭐⭐⭐⭐

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.

Can You Freeze Shredded Zucchini?

Yes. Squeeze out as much moisture as possible, divide the shredded zucchini into recipe-size portions, and store it in freezer-safe bags for up to 3–4 months.

Thaw it in the refrigerator, then drain and squeeze it again before adding it to the batter.

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.

grated zucchini being drained in metal sieve over glass bowl filled with green juice.

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.

herbs in small glass bowl being held over flour mixture in bowl.

Step 3: In a large bowl, combine the flour, baking powder and Italian Seasoning. Feel free to include your favorite spices and seasonings!

eggs and milk in measuring cup over bowl with dry ingredients.

Step 4: In another bowl, combine the egg with the milk. Then add to the dry ingredients and combine.

small bowl of grated cheddar cheese being held over zucchini muffin mix in bowl.

Step 5: Next, add the grated cheddar cheese. You could use mozzarella or even Monterey Jack cheese.

grated zucchini in small bowl being held over large bowl of muffin mix.

Step 6: Add the grated zucchini to the batter and mix to combine.

grated zucchini, grated cheese with muffin mixture in white bowl.

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.

Step 10: Bake in a preheated 375°F oven for 20 minutes or until a toothpick inserted into the center comes out clean.

mini zucchini muffins served on tray with dipping sauces.

Step 11: Try adding homemade ranch dressing, homemade tomato sauce or my pizza dipping sauces in little bowls on the platter when serving

Insider Tips from My Kitchen to Yours

✔️ DO: Squeeze the grated zucchini well to remove excess moisture before adding it to the batter.

❌ DO NOT: Overfill the muffin cups, or the zucchini puffs may bake unevenly and be harder to remove.

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.

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!

Can you grate zucchini ahead of time for this recipe?

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.

Can you use Bisquick Baking Mix for this recipe?

I would not substitute Bisquick Baking Mix for the flour in this recipe, however, you can now try my Bisquick Zucchini Cheddar Muffins recipe!

More Easy Zucchini Appetizers

Looking for more ways to use fresh zucchini? Try crispy zucchini fritters, Parmesan-crusted zucchini fries, or low-carb zucchini pizza bites. They’re all easy options for snacking, parties, or serving alongside dinner.

Prefer to Use Bisquick?

For an even quicker version, try my Bisquick Zucchini Cheddar Muffins Recipe made with baking mix, zucchini, and cheese. You can also use fresh zucchini to make my savory Bisquick Zucchini Bread with chocolate chips for an easy snack or side dish.

Try these other zucchini recipes next...

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