There are so many zucchini recipes! The ways of using zucchini in recipes is almost endless. Side dishes, appetizers, desserts, quick bread and even in place of pasta and lasagna noodles! This recipe for Zucchini Biscuits may be one you have yet to enjoy. Hope you love this easy drop biscuit recipe as much as we do!
Table of Contents
Why you'll love this recipe
- Zucchini Drop Biscuits are SO easy to make! When I say "drop biscuits" it just means there is no need for rolling or cutting them out.
- Enjoy this zucchini biscuit recipe as-is or as a compliment to any meal. Make these biscuits as a snack, side dish, alongside a salad as a vehicle for a sandwich or even as a part of a charcuterie/cheese board.
- Cheese, fruits, meats, jams, and biscuits, now that is a food board I would devour!
- You can make these zucchini biscuits full-sized or as mini biscuits.
- Light with a delicate flavor these Zucchini Drop Biscuits are an easy one-bowl recipe. Change up the cheese as you wish. Mozzarella, cheddar, pepper jack, Parmesan, Asiago. They all work!
Originally I was tinkering on making savory, cheesy zucchini bread. I had some extra dough and decided to make a few drop biscuits. I like it much better this way! So here it is! Part of the reason the ingredients are traditional to biscuits.
These go well with most recipes, I like to make then alongside this Creamy Spinach Stuffed Chicken recipe or most any of the soup recipes I have on this site.
How Do You Make Zucchini Drop Biscuits?
- It's easy to make biscuits are especially easy!
- Grab your ingredients and a bowl in less than 10 minutes you'll be sliding them into the oven.
- In less than 30 start-to-finish, you'll be enjoying one (or two) warm and slightly cheesy Zucchini Biscuits.
- The trick is to ensure you get as much liquid from the shredded zucchini as you can before adding it to your mixing bowl after you make the dough.
- After that all ingredients are added to the same bowl and mixed by hand with a spatula until batter comes together.
- I find using an ice cream scoop to scoop up dough and plop it onto your parchment paper or silicone mat the most efficient and easiest way!
Dough ready for Zucchini Biscuits. Tip: mix dough by hand and do not overmix it.
Use a cookie scoop to measure out the batter for Zucchini Drop Biscuits.
Best way to store zucchini
- Refrigeration is best. Look for zucchini that is firm and blemish-free. Do not wash before storing, moisture accelerates spoilage.
- Place zucchini in a plastic bag, however do not completely seal it fir some air circulation. This should keep them for 1-2 weeks. You can also wrap zucchini in a paper towel before placing it in the bag, which helps absorb excess moisture.
- To learn how to freeze zucchini for longer storage.
Do I Need To Use Yeast To Make Biscuits?
No yeast is needed to make either these biscuits (or biscuits in general). Same goes for almost all savory and sweet quick bread recipes. Which is why they are called "quick bread".
Variations
- You can choose to make these biscuits as written or you can change them up as you like.
- Add in spicy cheese like Pepper Jack and or some cayenne pepper for a little kick.
- You can add in flecks of minced red pepper for a pop of color (fun for Christmas).
- Use one variety of cheese or or two. Play around with they type of cheese(s) you add.
- Add minced jalapeno if you like as well.
- Swap zucchini for yellow squash.
- Choose to use buttermilk in lieu of whole milk for a denser biscuit.
Ingredients
- zucchini
- flour
- baking powder
- salt
- black pepper
- garlic powder
- red pepper (optional)
- butter
- milk
- egg
- shredded cheese can use a cheddar blend, Parmesan, Mozzarella or a combination of cheeses
- scallions
Can I Freeze Homemade Biscuit Dough?
- Yes!! And it's a great idea!
- Make fresh-baked biscuits whenever you want with no mess?? Y-E-S!!
- Make your biscuit dough and then on a parchment-lined baking sheet, portion it out. Pop it (covered) in your freezer for a few hours. Once frozen, simply portion out groups of 2, 4 or 6 in freezer bags or freezer-safe containers. When ready to enjoy, allow biscuits to sit on the counter for 15 minutes and then bake according to the recipe used. Typically baking them up from the freezer takes an additional 5 minutes or so.
Can I Freeze Baked Biscuits?
- Yes, once biscuits are completely cooled, store in airtight freezer bags or freezer-safe containers. When ready to enjoy, that and pop in the oven to warm them up.
Note: Remember freezing ANYTHING changes it just a bit from the original. Ice crystals will always form on the inside and alter the texture slightly. The better you prepare any food for the freezer, the better the end result.
Hot from the oven with a smear of butter, these biscuits will make you happy whether you are a zucchini lover or not! XO - Colleen
Favorite Zucchini Recipes
Recipe originally published 2019, updated 2023. Post contains Amazon Affiliate links which means that if you purchase a recommended product I may receive a small commission.
Zucchini Biscuits
These Zucchini Biscuits are easy zucchini recipe. Warm, cheesy deliciousness. You can also make zucchini drop biscuits and freeze for warm biscuits any time with no fuss!
Ingredients
- 1 ¼ cups shredded zucchini or a heaping cup full
- 2 cups flour
- 1 ½ TBS baking powder
- 1 teaspoon salt
- ¼ teaspoon black pepper or more to taste
- ½ teaspoon garlic powder
- A few dashes of red pepper optional
- ¼ cup butter cut into small cubes
- 1 cup whole milk
- 1 egg
- 1 ½ cups shredded cheese can use a cheddar blend, Parmesan, Mozzarella or a combination of cheeses
- ¼ cup sliced scallions
- Optional: Garlic Butter topping garlic paste or powder mixed with 3 TBS melted butter
Instructions
- Shred your zucchini using a cheese grater or box grater. Leave the skin on. (wash zucchini first).
- Place shredded zucchini in a colander set over a few paper towels, season it with salt and allow it to sit and drain a bit (15 minutes). Press down on the zucchini with clean paper towels, helping to both squeeze-out liquid and blot liquid. You want to get as much liquid out as you can.
- The more liquid you get out, the lighter your biscuits will be.
- While zucchini sits, in a mixing bowl, combine flour, baking powder,
- Cut in your butter cubes with a pastry cutter or your fingers, you just want butter worked in a bit to the dry ingredients and crumbly.
- Whisk your egg into your milk and add in along with cheese, scallions and zucchini.
- Mix just until incorporated.
- Line a baking sheet with parchment paper.
- Use an ice cream scoop to scoop and form the dough. Spacing it 2 inches apart. If you don't have an ice cream scoop, measure out ¼ cup portions of the dough.
- Bake in a preheated 400-degree oven for 20 minutes or until cooked through and the tops just begin to turn golden (if you want them browner just leave them in a little longer).
- If you want to bush the tops with a little garlic butter, combine 3 TBS melted butter with either 1 TBS garlic paste or ½ teaspoon of garlic powder. With 3-5 minutes to go on baking, quickly pull biscuits out and liberally brush the tops. Place back in the oven to finish baking.
- Serve warm & enjoy!
Notes
Tips: The trick is to ensure you get as much liquid from the shredded zucchini as you can before adding it to your mixing bowl after you make the dough. I usually let it hang out for an hour in a colander and press out as much liquid as I can with paper towels.
Hit it with a little salt while it sits to help pull liquid out.
Once you form the biscuits bake them right away on parchment paper for the fluffiest result.
Nutrition
Calories: 224kcalCarbohydrates: 22gProtein: 9gFat: 12gSaturated Fat: 7gCholesterol: 48mgSodium: 392mgFiber: 1gSugar: 2g
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Charlene says
My muffins turned out flat. I followed the recipe to a t, but I DID double it! I don’t know what went wrong. I was sure to drain the zucchini well.
Colleen says
Hmmm, hard to say, Maybe you did not get enough liquid out from the zucchini? You did add baking powder correct? You made these as muffins vs biscuits?
Angela says
Tasted great, but mine also came out very flat, even after taking great care to get as much water out of the zucchini as possible.
Colleen says
Hmmm, I would say add more baking powder, it may have something to do with altitude or moisture in the air. Last time I made them (a week ago) the first few were a little flat, so I added another tsp of baking soda and the rest were perfect.
Tanvi says
We are vegetarian- any other alternative to egg ?
Would curd/buttermilk do ?
Colleen says
Hi, I am not positive since I don't bake that way however maybe adding some vegan butter or applesauce as a binder would work?
Amy says
We loved these. My 7 year old gobbled his up. I used Kamut flour and omitted the scallions. They turned out perfectly! Definitely need the garlic butter on top. I used a 1.5T scoop and did two scoops per biscuit and I got 15 biscuits total.
Colleen says
Fantastic to hear! So glad your little one enjoyed them as well! And yes, the garlic bitter is yummmmm!
Rhonda says
Can frozen zucchini be used as long as all water is drained?
Colleen says
I have not tried any zucchini recipe with frozen zucchini however if thawed and water pressed out, it should be just fine. Let me know how it goes 🙂
Patty says
I thawed my zucchini and followed directions and mine turned out great
Colleen says
Fantastic, so your zucchini had been previously frozen?
Carol says
Absolutely delicious. Just made a batch. I’ll be making them again
Colleen says
Fantastic! Thanks Carol!
Patty says
Mine turned out great !
Alaya says
I found this recipe through a Pinterest pin and I'm so glad I did! These biscuits are absolutely amazing, thanks for sharing the recipe!
Colleen says
Thank Alaya! I just made the Monday! My family LOVES these as well!
Susan Wonders says
Absolutely perfect and they looked like your picture
They remind me of the biscuits from a famous steak house in Ca
Loved them
Colleen says
Awesome Susan!! Thanks for the stars!!
D Foster says
I made the recipe with a gluten free flour and they were delicious!! Everyone loved them 🙂. Thanks for sharing!
Colleen says
Awesome to hear! Glad it worked as gluten free for you!!
Denise says
I made these today, added the garlic powder, salt and pepper to the flour mix and chopped green onions instead of scallions. Skipped buttering the tops. They were delicious with the chowder for lunch.
Colleen says
So glad you enjoyed Denise!
Sandy Geraci says
Turned out awesome! Love them
Colleen says
Woot! Glad you enjoyed them and thanks for the rating!
Darlene Porter says
These are delicious. I also added dill.
Colleen says
I have not done that Darlene, I would add just 1/4 cup of puree and 1 tsp pumpkin spice if making a single batch with the size pumpkin I recommend. That SHOULD work, however I have not tested it. I scrape out the actual pumpkin flesh with the pumpkin. The spice is no issue, just not sure what the puree will do with baking the custard. Let me know if you tinker.
AnneMarie says
OMg, these zucchini biscuits are absolutely delicious !!!!! So easy to make , light flaky cheesey with lots of zucchini flavor . These will b on a regular rotation at our house. We grow lots of zucchini every year so it’s nice to find yet another way to use . Mine looked just as you presented , I made a point to barely mix together .
Colleen says
YAY! So glad you enjoyed and found a new zucchini recipe to love AnneMarie!
Trish says
I love this recipe and have been making it the past few summers. It’s a real crowd pleaser. I have way more summer squash than zucchini this summer so I decided to try and make it with yellow summer squash. Still excellent. Additionally, I didn’t have any eggs so I substituted a vegan egg, made from one tablespoon of flax meal and 3 tablespoons of water. No issues whatsoever. This is a great, adaptable recipe.
Colleen says
That's great to hear Trish! And thank you for your substitution/additions ideas!!