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Healthy Zucchini Biscuits are low calorie homemade biscuits made with zucchini and healthy ingredients. Gluten free, dairy free and Paleo friendly too!
These Zucchini Biscuits were originally published September 2014. They’re still as good as the original so I hope you give them a try!
If you know me, you know I love finding creative ways to sneak more veggies into my foods. Veggies are naturally low in calories and they add more nutrition, and the best part is you don’t have to eat all your veggies raw to get them into your diet!
Zucchini is by far one of the best veggies to use in baked goods recipes as well as many other recipes.
If you haven’t yet, you must try my Zucchini Bread, Zucchini Muffins, Zucchini Brownies, Zucchini Hummus, Zucchini Oatmeal Cookies, Zucchini Greek Yogurt Pancakes and Zucchini Energy Bites.
There’s more zucchini recipes than this buried in this website. Feel free to use the search bar to browse more!
But today… we’re here to celebrate an oldie but a goodie. Homemade Zucchini Biscuits!!! I’m so glad I re-made this recipe from years ago but I forgot how good it is!
Healthy Zucchini Biscuits
You know the biscuits you buy at the store, throw on a sheet pan and bake? Yeah… so bad for you. I love them too, but they’re not healthy. These homemade zucchini biscuits, however, are much healthier, lighter and they’re incredibly tasty!
Made with shredded zucchini and onion which gives them great flavor, but also the moisture a good biscuits needs. I used almond flour for the recipe as it’s more dense and soaks up the moisture from the veggies. It also adds healthy fat to the recipe. I haven’t tried other flours, but I imagine gluten free oat flour would work.
Because I used almond flour and that is a higher fat content, I used egg whites instead of whole eggs. If you’re not concerned with losing weight, watching calories or keeping the recipe nutritionally balanced, you can always reduce to one whole egg.
Just note that swap will increase the calories and fat content. I like to mention that because I get soooo many questions about this on all my recipes.
What You Need
- Almond Flour
- White Onion
- Zucchini
- Garlic Powder
- Egg Whites
- Salt
How to Make Zucchini Biscuits
It’s simple! Shredded the zucchini and onion together in a food processor by pulsing several times. I roughly chop the veggies then drop them into the machine. A blender works too, but I recommend a food processor as a blender you risk the veggies becoming a liquid.
Do not squeeze the liquid out from the veggies, simply transfer them to a large mixing bowl and mix together with the egg whites, garlic powder and salt. Fold in the almond flour and baking powder then let the batter sit five minutes to absorb the moisture from the veggies.
Drop one large tablespoon of the batter onto the baking sheet and form into a circle using your hands. Bake at 400 F 22-25 minutes or until golden brown!
You can definitely use this batter to make savory muffins or bread. I’ve done this in the past. I recommend doubling the recipe if you do that so you get a good number of servings.
Serve your zucchini biscuits as a dinner side, low carb sandwich bread or savory breakfast. I store a few in the freezer for an easy side. You can warm them in the microwave or oven after thawing. They’re delicious and I hope you enjoy the recipe!
Healthy Zucchini Biscuits
Ingredients
- 2 egg whites
- 1 1/4 cups zucchini, shredded
- 1/2 cup white onion, shredded
- 1 1/2 cups almond flour
- 1 tablespoon garlic powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon sea salt
Instructions
- Preheat over 400 F. Prepare a baking sheet with parchment paper.
- In a food processor or blender, pulse the zucchini and white onion in it until it shreds. For reference, two small zucchini is about the amount you will need.
- Transfer the zucchini and onion to a large mixing bowl. Add the egg whites, garlic powder and salt. Whisk together with the veggies.
- Fold the almond flour and baking powder together with the ingredients in the mixing bowl until combined. Let the batter sit 5 minutes. It should feel squishy and easily stick together.
- Drop 1 large tablespoon of the batter onto the prepared baking sheet and form into a circle or the shape you want your biscuits to be in. Repeat this until the batter is gone.
- Bake 22-25 minutes or until golden around the edges then remove from the oven and set aside for 10 minutes to cool on the pan. Remove and enjoy!
- The zucchini biscuits will keep pup to 7 days in the refrigerator and up to 30 in the freezer.
Notes
- If you love this recipe, check out my low calorie cookbook for more delicious recipes.
- I haven’t tried substituting other flours with this recipe. I suspect gluten free oat flour will work. Regular gluten free flour may or may not as it varies brand to brand.
- This almond flour biscuit recipe is also delicious!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can’t wait to try these! Just a question do you think I could use 1/2 almond flour and 1/2 regular wheat flour or even chick pea flour? I’m thinking of trying the chick pea flour/almond flour mix and spicing it up with some cumin and maybe oregano? Thoughts??
DId you have to squeeze the liquid out of the zucchini first?
No, you do not need to do that.
Do you have any idea about the weight of the zucchini? I really prefer to do ingredients by weight because it is so much easier the put it on my food scale and make sure I have the correct amount. 1 1/4 cups will vary depending on how well you pack it and if you have to much they will be to dry and if you don’t have enough they will be to moist.
I do not have the exact weight. I lightly packed my zucchini in the measuring cups. You don’t have to be exact with this recipe. I’ve made it several times simply using 2 small zucchini and have never had an issue with the ingredients coming together.
These look fantastic! The squash and zucchini are so good right now. Will have to try the almond flour
Your Zucchini Fritter Muffins look delicious, we would really enjoy them. Thanks so much for sharing your awesome recipe with us at Full Plate Thursday this week. Hope you have a fantastic day and come back real soon!
Miz Helen
thank you!