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I’ve got a confession: I used to groan when someone handed me a bag of zucchini from their garden. Don’t get me wrong—it’s a sweet gesture. But what was I supposed to do with five pounds of it? You can only make so much zucchini bread, and honestly, my freezer’s still holding hostage a few loaves from last year.
Then came these Zucchini Drop Biscuits, and let me tell you—they changed my tune real quick.
It started with a “use-what-you-have” dinner situation. We were out of bread. Out of crackers. I had cheese, green onions, and… yep, a lonely zucchini in the fridge. So I shredded it, wrung it out like an old rag, stirred it into biscuit dough, and boom—comfort food magic. Golden, cheesy, herby biscuits that felt indulgent but were surprisingly easy to throw together.
Why These Are Worth Turning on the Oven
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They’re quick – 30 minutes from start to finish, no rolling pin or fancy tools required.
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Cheddar + garlic + green onion – it’s like your favorite cheesy breadstick had a cozy biscuit baby.
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Sneaky veggie power – the zucchini keeps them moist without stealing the show.
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Pairs with everything – soups, eggs, chili, or just butter and a pinch of salt.
Ingredients (and a Little Chit-Chat About Each One)
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Zucchini (1 ½ cups, shredded):
Go fine on the grater and salt it to draw out moisture. You’ll want to wring it dry—like, aggressively. Think “end-of-summer humidity” levels of water. -
Flour (2 ¼ cups):
Just regular all-purpose does the trick. If you’re feeling rustic, go half and half with whole wheat. -
Baking powder (2 tablespoons):
Yep, it seems like a lot, but that’s what gives them that biscuit lift. -
Salt, black pepper, garlic powder, red pepper flakes:
Flavor town. Adjust to taste—I go a little heavy on the garlic powder because I love a savory bite. -
Cold butter (⅓ cup):
Straight from the fridge. Cut into little cubes and mix into the dry stuff so you get those buttery pockets. -
Milk (1 cup):
Whole milk gives the richest flavor, but 2% will do. Buttermilk? Even better. -
Egg (1):
It pulls everything together and adds richness. -
Cheddar cheese (1 ½ cups):
Go sharp or extra-sharp for best results. The tangy bite balances the zucchini sweetness. -
Green onion (⅓ cup):
Don’t skip it. Adds such a nice punch of flavor and color.
Let’s Make ‘Em: No-Stress Instructions
1. Preheat + prep your pan
Turn your oven to 400°F and line a baking sheet with parchment. Always parchment. It saves the cleanup.
2. Salt that zucchini
Grate, salt, toss in a dish towel or paper towel-lined colander. Let it sit for 15 minutes and then squeeze it like it owes you money.
3. Mix your dry ingredients
In a big bowl, whisk flour, baking powder, salt, pepper, garlic powder, and a few pinches of red pepper flakes.
4. Add your butter
Use a fork or pastry cutter to work in those cold cubes of butter until you get a coarse, crumbly mix. Like sandy pebbles.
5. Stir in the good stuff
Toss in the drained zucchini, cheese, green onion, milk, and egg. Stir gently. It’s okay if the dough looks a bit shaggy.
6. Scoop and space
Use a big spoon or cookie scoop to plop 12 blobs of dough onto your baking sheet. They don’t need to be perfect—rustic is beautiful.
7. Bake and enjoy the smell
Bake for 24–26 minutes until the tops are golden and a little crisp. Try not to eat one straight off the tray. (Or do—I won’t tell.)
Optional Twists and Add-Ins
Feeling adventurous? Here are a few easy tweaks:
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Add chopped cooked bacon – for smoky, salty richness.
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Use pepper jack instead of cheddar – for an extra kick.
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Fresh herbs – parsley, basil, or dill brighten things up.
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No green onion? Try a little diced shallot or even chives.
Storage Tips (And Why They Never Last Long Here)
These biscuits reheat like a dream. Here’s how to keep ’em fresh:
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Counter: 2 days in a container with a loose lid.
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Fridge: 4–5 days, just warm in the toaster oven.
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Freezer: Wrap in foil or bag individually and freeze. Reheat from frozen at 350°F for about 10–12 minutes.
Pro tip: Split ‘em and toast them with a smear of butter and a sprinkle of flaky salt. Heaven.
Let’s Talk Zucchini (Or Biscuits, Or Cheese…)
If your summer fridge looks anything like mine—overflowing with zucchini and not enough ideas—these biscuits are going to be your new go-to. They’re simple, forgiving, and honestly? Kind of addictive. I’ve made them three times this month and haven’t heard a single complaint.
Tried the recipe? Let me know! I love hearing how you made it your own. Did you sneak in some herbs? Add jalapeños? Serve them with soup? Leave a comment or tag me on Instagram—especially if you’ve got a giant zucchini that needs a new purpose in life.
Happy baking, and don’t forget: cold butter, warm heart.
Zucchini Drop Biscuits
Ingredients
- 1.5 cups shredded zucchini
- 2.25 cups all-purpose flour
- 2 tablespoons baking powder
- 1.5 teaspoons salt
- 0.5 teaspoon black pepper
- 1 teaspoon garlic powder
- Red pepper flakes, to taste
- 0.33 cup cold butter, cubed
- 1 cup milk
- 1 egg
- 1.5 cups shredded cheddar cheese
- 0.33 cup diced green onion
Instructions
- Preheat oven to 400°F and line a baking sheet with parchment paper.
- Salt shredded zucchini and let drain for 15 minutes. Squeeze dry.
- Sift together flour, baking powder, salt, pepper, garlic powder, and red pepper flakes.
- Cut in butter until mixture is crumbly.
- Mix in milk, egg, cheese, green onion, and drained zucchini until just combined.
- Scoop dough into 12 portions and place on prepared baking sheet.
- Bake for 24–26 minutes or until golden brown.
- Serve warm.