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!
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Walking on Sunshine Recipes.
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!
- 🗒️Shopping List
- 📖 Recipe Card
- 💬 Comments
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.
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.
Step 10: Bake in a preheated 375°F oven for 20 minutes or until a toothpick inserted into the center comes out clean.
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!
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!
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...
LOVE this recipe? SAVE it for Later!
❤️Tap the heart icon in the lower right corner to add the recipe to your recipe box for easy access anytime.
If you made it, leaving a star rating or quick review is always appreciated and helps other readers too.
Want to save this printed recipe? The Ultimate Meal Planner & Recipe Binder helps you keep recipes organized in one easy place.
🗒️Shopping List
Click the button below to instantly create a shopping list for this recipe.
📖 Recipe Card
Easy Zucchini Puffs
Video
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
Method
- After trimming the ends, grate the zucchini using a box grater, plank grater, or rotary grater.
- Place the grated zucchini in a fine-mesh strainer and press firmly to remove as much excess moisture as possible.
- In a large bowl, whisk together the flour, baking powder, and Italian seasoning.
- In a separate bowl, whisk together the egg and milk. Pour into the dry ingredients and stir just until combined.
- 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.
Nutrition
Notes
Tips
- Squeeze as much moisture as possible from the grated zucchini before adding it to the batter.
- Season the batter with salt and pepper, then add garlic powder or freshly chopped herbs for extra flavor.
- Mix just until combined to help keep the zucchini puffs light and tender.
Storage & Make Ahead
- Let the zucchini puffs cool completely, then store them in an airtight container in the refrigerator for up to 3–5 days.
- To freeze, place them on a baking sheet for about 30 minutes, then transfer to a freezer-safe container or bag for up to 2–3 months.
Tried this recipe?
Let us know how it was!
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.