If you’re looking for a savory baked good that’s both comforting and healthy, zucchini biscuits are the answer. These fluffy, cheesy biscuits are packed with shredded zucchini, making them moist, flavorful, and lower in carbs than traditional biscuits. Perfect for breakfast, dinner sides, or even snacking, these biscuits bring together wholesome ingredients and delicious taste in every bite.
Why I Love This Recipe
I love zucchini biscuits because they’re the perfect balance of comfort food and nutrition. They’re light yet satisfying, with the zucchini adding moisture while cheese brings richness. Unlike classic biscuits that can be heavy, these are gluten-free and much lower in carbs, making them ideal for anyone following a keto or clean eating plan. They pair beautifully with soups, stews, eggs, or can simply be enjoyed warm with butter.
Key Ingredients
These biscuits come together with just a handful of simple ingredients:
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Zucchini – Adds natural moisture and a subtle flavor.
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Almond flour – Keeps the biscuits low-carb while giving structure.
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Eggs – Bind the batter and help biscuits rise.
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Shredded cheese – Cheddar, mozzarella, or a blend for savory richness.
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Baking powder – Ensures fluffiness.
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Garlic powder & herbs – Enhance flavor.
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Salt & pepper – Balance the taste.
Every ingredient works together to create biscuits that are fluffy, cheesy, and savory without the excess carbs.
Step-by-Step Instructions
Making zucchini biscuits is quick and easy:
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Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
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Grate zucchini, then squeeze out excess moisture with a clean towel.
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In a bowl, whisk almond flour, baking powder, garlic powder, salt, and pepper.
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Add zucchini, eggs, and shredded cheese. Stir until combined into a thick dough.
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Scoop dough onto the baking sheet to form biscuits.
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Bake for 18–20 minutes, until golden brown and set.
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Cool slightly before serving warm.
You Must Try This Recipe
These zucchini biscuits are a must-try if you love savory comfort food without the carbs. They’re soft, cheesy, and versatile enough to serve at breakfast, with dinner, or as a snack. Once you try them, they’ll become a staple in your low-carb recipe collection.
Pro Tips
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Drain zucchini well – Too much water can make biscuits soggy.
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Use sharp cheddar – It adds the best cheesy flavor.
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Don’t overmix – Gentle mixing keeps biscuits light.
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Serve warm – They taste best fresh out of the oven.
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Freeze extras – Store in the freezer for quick reheating later.
Conclusion
Zucchini biscuits are the perfect low-carb alternative to traditional biscuits. With their fluffy texture, cheesy flavor, and wholesome ingredients, they make an excellent addition to any meal. Easy to make and even easier to love, these biscuits will quickly become a family favorite.
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Zucchini Biscuits – Fluffy, Low-Carb & Cheesy
- Total Time: 30 minutes
- Yield: 10 biscuits 1x
Description
Fluffy zucchini biscuits made with almond flour and cheese. A low-carb, gluten-free recipe that’s perfect as a side or snack.
Ingredients
1 medium zucchini, grated and drained
1 1/2 cups almond flour
2 large eggs
1 cup shredded cheddar cheese
1 tsp baking powder
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp pepper
Instructions
1. Preheat oven to 375°F and line baking sheet.
2. Grate zucchini and squeeze out liquid.
3. Mix almond flour, baking powder, garlic powder, salt, and pepper.
4. Add zucchini, eggs, and cheese; mix into dough.
5. Scoop dough into biscuit shapes on sheet.
6. Bake 18–20 minutes until golden.
7. Cool slightly before serving.
Notes
Drain zucchini thoroughly.
Store in fridge up to 4 days or freeze for 2 months.
Best served warm with butter or soup.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 biscuit
- Calories: 140
- Sugar: 1g
- Sodium: 180mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 45mg
Keywords: zucchini biscuits, low carb biscuits, cheesy biscuits, gluten free side dish, keto zucchini recipe