Zucchini Biscuits

There are so many zucchini recipes! The ways of preparation are almost endless. Side dishes, appetizers, desserts, quick bread and even in place of pasta and lasagna noodles! What other vegetables can do all of that? This recipe for Zucchini Biscuits may be one you have yet to enjoy. Hope you love them as much as we do!

These 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!

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!

If Zucchini is a vegetable you enjoy or a vegetable you'd like to explore further in recipes, check out a few of my favorite zucchini recipes below or click on this link for all of my zucchini recipes:

Quick Bread Recipes To Try

• Bacon Cheese & Jalapeno Quick Bread - this can be made as a loaf or as drop biscuits. It's a popular recipe!
• Caramel Apple Bread - Yum!
• Irish Soda Bread - Like my family makes it in Ireland. Sweeter and more cake-like. This recipe has gone viral on TikTok the last few years for a reason!

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.

I hope you enjoy the biscuits and the other zucchini recipes! Tag me if you make one of them on Instagram @soufflebombay.

Zucchini Biscuits

Colleen Kennedy

These Zucchini Biscuits are easy zucchini recipe. Warm, cheesy deliciousness. You can also make ahead and freeze for warm biscuits any time with no fuss!

4.43 from 7 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Bread

Cuisine American

Servings 10

Calories 224 kcal

Ingredients

  

1x2x3x

• 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

Keyword zucchini biscuits, zucchini drop biscuits, zucchini recipe

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