Got extra zucchini? These Zucchini Cheddar Puffs are the perfect way to use them up! Soft, cheesy, and packed with flavor, these mini muffins come together in minutes and make a great snack, appetizer, or side dish. Plus, they’re just as delicious hot from the oven as they are at room temperature!

• 3/4 c flour
• 3/4 tsp baking powder
• 2 tsp Italian seasoning
• 1/2 tsp garlic powder
• 1/2 tsp red pepper flakes (option, but gives it some kick)
• 3/4 c milk (buttermilk works well too)
• 1 egg
• 1/2 c shredded cheddar cheese
• 1 c shredded zucchini (squeezed dry)

Let’s cook!

• Preheat oven to 375 degrees.
• Spray mini-muffin tin with cooking spray. Recipe will make 24 mini-muffin sized puffs.
• Mix dry ingredients well to incorporate.
• Add in milk and egg stirring to combine.
• Fold in cheese and zucchini.
• Spoon into the greased muffin tins.
• Bake for 20 minutes or until the puffs are golden brown.

Enjoy hot from the oven or at room temperature. Store them in an airtight container for up to 3 days (I do tend to keep mine stored in the fridge)

What’s your favorite way to use up extra zucchini? Let me know —I’m always looking for new ideas!

Eat well friends!