Easy Zucchini Puffs Recipe

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.

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.

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Main Ingredients Needed

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.

Rotary Cheese Grater Cheese Shredder with Handle

Quickly and easily grates cheese, shreds vegetables, shaves ice, and grinds nuts. Its strong suction base keeps it securely in place during use, while the five interchangeable drums offer a variety of grating options for different ingredients.

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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

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.  

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

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!

Click HERE for More Information

📖 Recipe Card

Easy Zucchini Puffs

These savory Zucchini Puffs are mini muffin bites packed with grated summer squash, cheddar cheese, and herbs for a delicious appetizer or snack.

4.33 from 507 votes

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Course: Appetizers

Cuisine: American

Keyword: Muffins, Zucchini Puffs

Prep Time: 15 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 35 minutes minutes

Servings: 24

Calories: 30kcal

Author: Lois

Equipment

• Mini Muffin Pan
• Plank Grater
• Cookie Scoop
• Rotary Grater and Shredder

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

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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.

Show Nutritional Information Hide Nutritional Information

Serving: 1Serving | Calories: 30kcal | Carbohydrates: 4g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Cholesterol: 3mg | Sodium: 32mg | Potassium: 33mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 49IU | Vitamin C: 1mg | Calcium: 37mg | Iron: 0.3mg

Nutritional estimates are provided using an online calculator and is an estimate per serving. Calorie accuracy isn't guaranteed.

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