Go Back
Freshly baked zucchini biscuits on a wooden plate

Zucchini Biscuits

Delicious and fluffy zucchini biscuits that are easy to make and perfect for any meal.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 biscuits
Course: Breakfast, Lunch, Sides
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Veggies
  • 2 cups grated zucchini Squeeze out excess moisture for better texture.
Rice/Grains
  • 1 cup all-purpose flour Can substitute with whole wheat flour for added nutrition.
Baking Essentials
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
Dairy
  • 1/2 cup shredded cheese (optional) Cheddar, mozzarella, or feta work best.
  • 1/4 cup milk
Herbs
  • 1/4 cup chopped fresh herbs (like chives or parsley)
Protein
  • 1 large egg
Fats
  • 2 tablespoons olive oil

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
  2. In a mixing bowl, combine the grated zucchini, flour, baking powder, baking soda, and salt. Stir well.
  3. If using, add the shredded cheese and chopped herbs to the mixture.
  4. In another bowl, whisk together the egg, milk, and olive oil.
  5. Pour the wet ingredients into the dry ingredients and mix until just combined.
  6. Drop spoonfuls of the mixture onto the prepared baking sheet.
Baking
  1. Bake for 15-20 minutes, or until the biscuits are golden brown.
  2. Allow to cool slightly before serving. Enjoy the biscuits warm!

Notes

Serve with yogurt or sour cream. Great with side salads or soups. Can be stored in an airtight container in the fridge for up to three days. Reheat for a fresh-baked taste.