Quick Benefits
Easy Zucchini Puffs are the perfect solution when you need a quick, flavorful, and nutritious snack or appetizer. They are kid-friendly, budget-conscious, and an excellent way to sneak in vegetables without compromising taste. Plus, they’re baked—not fried—which makes them a healthier option for any time of day.
Essential Ingredients
- 3/4 cup flour
- 3/4 teaspoon baking powder
- 2 teaspoons Italian seasoning
- 3/4 cup milk
- 1 egg
- 1/2 cup shredded cheddar cheese
- 1 cup zucchini, grated and drained
Optional: Add-ins like red pepper flakes, chopped herbs, or alternate cheeses can bring variety to your puffs.
Preparation Steps
- Preheat Oven: Set your oven to 375°F (190°C). Grease your mini muffin pans with non-stick spray.
- Prep the Zucchini: Grate the zucchini and squeeze out as much moisture as possible using a clean kitchen towel.
- Mix Dry Ingredients: In a large mixing bowl, whisk together flour, baking powder, and Italian seasoning.
- Combine Wet Ingredients: In a separate bowl, beat the egg and milk. Add this to the dry ingredients and stir until just combined.
- Fold in Goodness: Gently stir in the grated zucchini and shredded cheddar cheese.
- Spoon & Bake: Fill each mini muffin cavity nearly to the top. Bake for 20 minutes or until golden and set.
- Cool & Serve: Let the puffs rest for 5 minutes before removing. Serve warm!
Health Benefits
- Zucchini provides vitamins A and C, fiber, and antioxidants.
- Baked, not fried, reducing added fats and making them more heart-healthy.
- A great low-carb, high-protein snack option when using whole wheat flour or alternative flours.
- Kid-friendly way to sneak in veggies.
Serving Suggestions
- Serve warm with ranch, marinara, garlic aioli, or tzatziki as dips.
- Ideal for lunchboxes, picnics, or brunch platters.
- Garnish with a sprinkle of parmesan or chopped herbs.
- Pair with a light salad or soup for a complete meal.
Creative Variations
- Swap cheddar with feta, mozzarella, or pepper jack for different flavor profiles.
- Add chopped spinach, corn, or bell peppers to the batter.
- Turn them into mini breakfast puffs by adding cooked crumbled sausage or diced ham.
- Use gluten-free flour or almond flour for dietary needs.
Storage Tips
- Store in an airtight container in the refrigerator for up to 4 days.
- Freeze for up to 2 months. Reheat in the oven at 350°F for 8–10 minutes for best results.
- Avoid microwaving as it may make them soggy—use a toaster oven instead!
Pro Tips
- Don’t skip squeezing the zucchini—too much moisture = soggy puffs!
- Add a bit of Parmesan for a more complex cheese flavor.
- Double the batch and freeze half for future snacking.
- Use a cookie scoop for even-sized puffs.
Frequently Asked Questions
Q: Can I use frozen zucchini?
A: Yes! Just be sure it’s completely thawed and thoroughly squeezed to remove excess water.
Q: Can these be made dairy-free?
A: You can use non-dairy milk and dairy-free cheese alternatives. Results may vary slightly but still tasty!
Q: What kind of pan works best?
A: Mini muffin pans are ideal for bite-sized puffs, but you can use regular muffin tins—just increase the baking time slightly.
Q: Can I make them ahead of time?
A: Absolutely! They reheat beautifully in the oven, making them perfect for prepping ahead.
Easy Zucchini Puffs
These Easy Zucchini Puffs are savory, cheesy, and irresistibly fluffy bite-sized snacks that make the perfect appetizer, side dish, or lunchbox treat. Made with simple pantry ingredients and fresh zucchini, they’re easy to prepare, kid-friendly, and great for sneaking in veggies. Baked until golden, these puffs are crispy on the outside and tender on the inside—ideal for dipping or enjoying on their own.
- Total Time: 35 minutes
Ingredients
3/4 cup flour
3/4 teaspoon baking powder
2 teaspoons Italian seasoning
3/4 cup milk
1 egg
1/2 cup shredded cheddar cheese
1 cup zucchini, grated
Instructions
Prepare the zucchini: Start by grating your zucchini. Once grated, wrap it in a clean kitchen towel and squeeze out any excess water. This step is crucial for achieving fluffy puffs, so be sure to do it over the sink or a bowl to catch the water!
Preheat the oven: Set your oven to 375 degrees Fahrenheit. Don’t forget to grease your mini muffin pans with non-stick cooking spray. This will help ensure your puffs come out smoothly.
Mix the dry ingredients: In a large bowl, whisk together the flour, baking powder, and Italian seasoning until well combined. It’s a simple step that will lay a great foundation for your batter.
Combine wet ingredients: In another bowl, beat the egg and milk together. Once mixed, add this mixture to the dry ingredients. Stir until everything is fully combined.
Add zucchini and cheese: Gently fold in the shredded zucchini and cheddar cheese. You want to make sure they are evenly distributed throughout the batter but don’t overmix.
Fill the muffin pans: Spoon the batter into the prepared mini muffin pans, filling each cup almost to the top.
Bake: Place the muffin pans in the preheated oven and bake for about 20 minutes. They should turn a lovely golden brown, and a toothpick inserted into the center should come out clean.
Cool and serve: Once done, remove the puffs from the oven and allow them to cool slightly. This will make them easier to handle.
Enjoy! Serve these warm as a delightful appetizer or snack.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer / Snack
- Cuisine: American
Nutrition
- Serving Size: 12 mini puffs (or more depending on muffin pan size)
- Calories: Approximately 100 per puff (may vary based on size and ingredients)
