Easy Zucchini Puffs

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

  1. Preheat Oven: Set your oven to 375°F (190°C). Grease your mini muffin pans with non-stick spray.
  2. Prep the Zucchini: Grate the zucchini and squeeze out as much moisture as possible using a clean kitchen towel.
  3. Mix Dry Ingredients: In a large mixing bowl, whisk together flour, baking powder, and Italian seasoning.
  4. Combine Wet Ingredients: In a separate bowl, beat the egg and milk. Add this to the dry ingredients and stir until just combined.
  5. Fold in Goodness: Gently stir in the grated zucchini and shredded cheddar cheese.
  6. Spoon & Bake: Fill each mini muffin cavity nearly to the top. Bake for 20 minutes or until golden and set.
  7. 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.

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