These Zucchini Cheddar Biscuits are tender, cheesy, and full of savory flavor with a touch of smoky spice. They're the perfect low-carb biscuit to pair with any meal or enjoy on their own as a satisfying snack.
This recipe was inspired by my love for Homemade Fluffy Biscuits, one of the most comforting recipes from my kitchen. I wanted to recreate that soft, satisfying biscuit texture while keeping things keto-friendly—and these zucchini cheddar biscuits were the answer.
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Why You'll Love Zucchini Cheddar Biscuits
- They are warm, cheesy, and full of bold flavor
- Perfect for low-carb and keto lifestyles
- An easy homemade biscuit made with wholesome ingredients
Key Ingredients
Almond Flour – A gluten-free, low-carb flour that creates a soft, biscuit-like crumb.
Zucchini – Adds moisture and structure; be sure to squeeze out excess water.
Sharp Cheddar Cheese – I use Seriously Sharp for bold, cheesy flavor in every bite.
Parmesan Romano Cheese – Brings depth and saltiness that balances the zucchini.
Eggs – Essential to bind the ingredients and create a light texture.
Whole Milk Yogurt – Adds moisture and tang to the dough.
Butter – Adds richness and makes a great base for the garlic butter topping.
Chipotle Powder – A smoky chili powder that delivers subtle heat and extra flavor.
How To Make Cheddar Zucchini Biscuits
Dry Ingredients
In a large bowl, combine dry ingredients. Add shredded zucchini and toss to coat.
Wet ingredients
Make a well in the center of flour mixture and add eggs, melted butter, and whole milk yogurt. Stir to combine.
Scoop and bake
Line a baking sheet with parchment paper. Scoop ¼ cup size scoops of dough onto baking sheet. Bake as instructed.
Ingredient Substitutions
- Replace chipotle powder with smoked paprika for less heat but similar flavor.
- Use sour cream in place of yogurt for more tang and thickness.
- Try Monterey Jack instead of cheddar for added spice and a creamier taste.
Recipe Variations
- Add bacon: Stir in ¼ cup cooked, crumbled bacon for smoky, salty crunch.
- Add herbs like chives, parsley, or dill for a fresh garden flavor.
- Make it spicier by doubling the chipotle or adding chopped jalapeños.
Tips for Success
- Brush warm biscuits with garlic butter just before serving.
- Don’t skip squeezing the zucchini—it prevents soggy biscuits.
- Use parchment paper to prevent sticking and get crisp edges.
Storage
Store leftovers in the fridge for up to 5 days in an airtight container. To reheat, place in a 300°F oven for 5–7 minutes or microwave for about 30 seconds.
Serving Suggestions
These biscuits go great with comfort dishes like Air Fryer Roast Beef, Sweet Chili Braised Beef Short Ribs, or as a side to Broccoli Dal. You can also serve them with Egg Muffin Cups for a savory breakfast option.
When you make this Zucchini Cheddar Biscuit recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!
If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating
📖 Recipe
Zucchini Cheddar Biscuits.
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Ingredients
for the biscuits:
- 1¾ cup almond flour
- 2 tablespoons coconut flour
- 1 tablespoons baking powder
- ½ teaspoon salt
- 2 tablespoons grated parmesan cheese
- 2 ounces sharp cheddar cheese grated
- ½-1 teaspoon chipotle powder optional
- 1 cup shredded zucchini
- 2 large eggs
- 4 tablespoons butter
- ⅓ cup whole milk yogurt
for the butter topping
- 3 tablespoons butter
- ½ teaspoon garlic powder
- ½ teaspoon dried parsley
Instructions
- Preheat oven to 375 degrees.
- In a large mixing bowl, combine almond flour, coconut flour, baking powder, salt, and grated parmesan cheese. Mix to combine.
- Add shredded zucchini and grated sharp cheddar cheese. Toss with flour mixture to coat.
- Make a well in the center of flour mixture and add eggs, melted butter, and whole milk yogurt. Stir to combine.
- Line a baking sheet with parchment paper. Scoop ¼ cup size scoops of dough onto baking sheet.
- Bake for 20-25 minutes, or until lightly browned on top and center of dough is no longer wet.
- Cool on a baking rack at least 10 minutes before serving.
- Store in refrigerator up to 7 days.
K says
These turned out so great! Thanks for sharing the recipe. My husband said they’re just awesome with the garlic butter on top!
Suzanne Balian says
Looks fantastic! Do you squeeze the water out of zucchini or not?
Shelby Law Ruttan says
Hi Suzanne, thanks! I hope you will enjoy these! I do not squeeze the water out. I use coconut flour which is highly absorbent.
Megan's Cookin' says
I can almost taste these! I know what you mean when a recipe really grabs ya. I, too, have jumped up to go get what I need for a recipe that grabbed me!
Jamie says
Your biscuits look scrumptious Shelby.
teresa says
oh gorgeous! i can just imagine breaking into one of these right out of the oven, delicious!
Kathleen says
Can't wait to make these!!!
Delishhh says
I have never made buscuits - i think it is time for me to try them 🙂
Coleen says
I love your photographs...looks delicious!!
Inspired by eRecipeCards says
Something's in the air... zucchini's everywhere today, 4th post I have seen with the little beauties (like this best!)
Lana @ Never Enough Thyme says
Love that combination with sharp cheddar and chipotle, Shelby! These will be great with all the Fall soups I'm planning to make.
Lesa @Edesia's Notebook says
Yum, you've got three of my favorite foods right in the title! I have never made biscuits, as I am not much of a baker, but if I did, it would be these!
Pegasuslegend says
Sounds delicious i could never get tired of zucchini recipes and then with these flavors makes this one over the top special!
Cristine says
I love your twist on them!!! I'll have to try them with a little heat next time!
bellini says
I love the addition of the chipotle Shelby and since we are always looking for recipes to use those neverending zucchini these are perfect.
Lisa says
Love zucchini, have put this in my bookmarks to try out. Thanks!