Zucchini Biscuits

Janet Crow


I over bought zucchini when it was on sale and just had to figure out ways to use it. This recipe freezes well and is also very tasty. I love zucchini and when you can use it to make different kinds of bread makes it even better.


☆☆☆☆☆ 0 votes

5 Min
20 Min


  • 2 1/2 c
    biscuick or other baking mix
  • 3 large
  • 1/4 c
  • 1 c
    finely shredded zucchini
  • 1
    greepn onion, sliced thin
  • 1 tsp
    parsely flakes
  • 1/2 tsp
    dried basil
  • 1/2 tsp
    garlic powder
  • 1 c
    sharp cheddar cheese, grated
  • 1 Tbsp
    melted butter

How to Make Zucchini Biscuits


  1. Combine flour and seasonings in a bowl, in another bowl combine eggs and milk and lightly beat this mixture to combine. Pour the egg mixture into the flour and stir to combine. Fold in the zucchini, onions and cheese.
  2. Once mixed well scoop (I used a small ice cream scoop, lightly greased with cooking spray) mixture onto a well greased cookie sheet. Bake at 400 degrees for 15-20 minutes or until lightly browned on top. Brush with melted butter on top. Mine made 15 biscuits.

Printable Recipe Card

About Zucchini Biscuits

Course/Dish: Biscuits
Main Ingredient: Vegetable
Regional Style: American

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