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
- 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 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
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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.
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.