Zucchini Cheddar Biscuits Recipe tastes like a cheesy, tender drop biscuit with little pops of juicy zucchini and crispy golden edges, perfect for anyone who loves comfort food with a veggie twist and wants it on the table in about 35 minutes. It works well for busy weeknights, brunch spreads, or anyone who wants a fun way to use up extra zucchini without baking yet another loaf of bread. I tested these on my picky neighbor and my own carb-loving self, so you know I take this recipe seriously.

Why Choose This Zucchini Cheddar Biscuits Recipe

These Zucchini Cheddar Biscuits stay fluffy and tender while still holding a crisp, browned top and bottom. The shredded zucchini keeps the biscuits moist, and the sharp cheddar adds big flavor without needing a ton of butter.

You mix everything in one bowl, drop the dough on a sheet pan, and bake. No rolling, no cutting, and no fancy equipment, so even a tired Tuesday night cook can handle it.

“These Zucchini Cheddar Biscuits taste like cheesy garlic bread met a soft biscuit and invited zucchini to the party, and I could eat the whole batch in one sitting. ★★★★★”

Ingredients You’ll Need

Dry ingredients

2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon kosher salt
½ teaspoon black pepper

You can use a cup-for-cup gluten free flour blend if you need a gluten free option. Choose a blend that already includes xanthan gum for the best texture.

Wet ingredients

½ cup cold unsalted butter, cut into small cubes
1 cup cold buttermilk, plus 1–2 tablespoons more if needed
1 large egg

If you do not have buttermilk, mix 1 cup milk with 1 tablespoon lemon juice or white vinegar and let it sit 5 minutes. Whole milk works best, but 2 percent milk still gives good results.

Zucchini and cheese

1 cup packed shredded zucchini (about 1 small to medium zucchini), squeezed very dry
1½ cups shredded sharp cheddar cheese

Use a box grater for the zucchini and cheddar. I recommend you shred the cheese from a block, since pre-shredded cheese often contains anti-caking starch that can make biscuits less tender.

Optional flavor boosters

2 tablespoons chopped fresh chives or green onions
½ teaspoon smoked paprika
1 tablespoon melted butter mixed with a pinch of garlic powder and parsley for brushing on top after baking

Equipment

Large mixing bowl
Box grater
Measuring cups and spoons
Fork or pastry cutter
Baking sheet
Parchment paper or silicone baking mat
Clean kitchen towel or paper towels for squeezing zucchini

Tips & Tricks

Pat the zucchini very dry and squeeze it in a clean towel until it feels almost crumbly to avoid soggy biscuits.
Keep the butter and buttermilk cold so the biscuits puff nicely and bake with flaky layers.
Use a light hand when you mix; stop as soon as the flour disappears to prevent tough biscuits.
Drop the dough with a large spoon or scoop so the biscuits stay rustic and keep their craggy tops for extra crispy bits.
Line the baking sheet with parchment so the bottoms brown evenly and do not stick.
Space the biscuits at least 2 inches apart so they bake up instead of spreading out.
Taste a tiny pinch of dough and adjust salt or garlic powder before you bake if you like stronger flavor.
Shred the cheese on the large holes of the grater so it melts into gooey pockets instead of disappearing.

How to Make Zucchini Cheddar Biscuits Recipe

Step 1: Prep the zucchini and oven

Preheat your oven to 425°F and line a baking sheet with parchment paper. Wash the zucchini and trim off the ends. Shred it on the large holes of a box grater, then place the shreds in a clean kitchen towel and squeeze out as much liquid as you can over the sink.

Fluff the squeezed zucchini with your fingers so it does not clump. Measure 1 packed cup after you squeeze it dry. Set it aside while you mix the dough.

Step 2: Mix the dry ingredients

Add the flour, baking powder, garlic powder, onion powder, salt, and black pepper to a large mixing bowl. Whisk everything together until it looks uniform. This step spreads the baking powder evenly so the biscuits rise the same way in every bite.

Taste a tiny pinch of the dry mix to check seasoning. Add a little more salt, garlic powder, or onion powder if you want a stronger flavor.

Step 3: Cut in the cold butter

Drop the cold butter cubes into the flour mixture. Use a pastry cutter or a fork to cut the butter into the flour until you see pea-sized pieces. Work quickly so the butter stays cold and firm.

You want visible little bits of butter, not a smooth paste. Those bits melt in the oven and create steam, which helps the biscuits puff and stay tender.

Step 4: Add zucchini, cheese, and extras

Add the squeezed shredded zucchini and shredded cheddar cheese to the bowl. Toss them gently with the flour and butter mixture so every piece gets a light flour coating. This step helps the zucchini and cheese spread evenly through the dough.

If you use chives, green onions, or smoked paprika, add them now and stir them in. The bowl should look colorful with green flecks and orange cheese threads.

Step 5: Bring the dough together

In a small bowl or measuring cup, whisk the egg and buttermilk together. Pour this mixture over the flour mixture. Use a fork or spatula to gently stir until the dough just comes together and no big dry patches of flour remain.

If the dough looks very dry or crumbly, add 1 tablespoon more buttermilk at a time until it holds together in a shaggy, sticky mass. The dough should feel thick and slightly sticky, not runny.

Step 6: Portion the biscuits

Use a large spoon or a ¼ cup scoop to portion mounds of dough onto the prepared baking sheet. Leave about 2 inches between each biscuit so they have room to rise and spread a little. You do not need to shape them perfectly; uneven, craggy tops bake into crispy, cheesy peaks.

If any cheese or zucchini sticks out wildly, tuck it in a bit so it does not burn. You should get about 10 to 12 biscuits, depending on the size of your scoop.

Step 7: Bake to golden perfection

Place the baking sheet on the middle rack of the oven. Bake the biscuits for 14 to 18 minutes, until the tops look golden brown and the edges feel set. The cheese will bubble slightly and the bottoms will turn a deeper golden color.

If your oven runs hot, start checking at 12 minutes. When a toothpick in the center of a biscuit comes out clean or with just a few moist crumbs, pull the pan out.

Step 8: Finish and serve

If you want extra flavor, brush the hot biscuits with the melted butter mixed with garlic powder and parsley. Let the biscuits cool on the pan for about 5 minutes so they set up and do not fall apart. Serve warm while the cheese still feels soft and stretchy.

You can sprinkle a little extra chopped chive or green onion on top for color. I usually eat one straight off the pan as a “quality control” snack.

What to Serve with it?

These Zucchini Cheddar Biscuits pair nicely with a bowl of tomato soup, vegetable soup, or a simple chicken noodle soup. You can serve them at brunch with scrambled eggs, turkey sausage, and a fresh fruit salad. They also taste great next to grilled chicken, roasted vegetables, or a big green salad for a lighter dinner.

Kids often enjoy them plain as an after-school snack with a side of carrot sticks and ranch or yogurt dip. I also like them split open with a smear of soft cream cheese or a spoonful of marinara sauce.

Storage Options

Store leftover Zucchini Cheddar Biscuits in an airtight container at room temperature for up to 1 day, then move them to the fridge for up to 3 more days.
For longer storage, freeze the biscuits on a baking sheet until firm, then place them in a freezer bag and keep them frozen for up to 2 months.
Reheat biscuits in a 350°F oven or toaster oven for 8 to 10 minutes from the fridge or 12 to 15 minutes from frozen until warm and slightly crisp.
Avoid the microwave when possible, since it can make the biscuits soft and chewy instead of light and crisp.