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Not sure what to do with your summer zucchini crop? Why not give these low carb zucchini drop biscuits with cheese a try? They are so good!
This has been a really good year for our garden zucchini. I think it may be the dry weather because the cucumbers aren’t doing so well.
With the abundance of zucchini, I’m getting tired of the usual steamed veggies, bread, and cake dishes. Since zucchini makes a really moist cake, I thought I’d give it a try in some zucchini drop biscuits.
The base for the biscuits is a dough made with mainly almond flour with a little coconut flour. I’m not a big fan of almond flour by itself so I like to mix in a little coconut flour with it.
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For the cheese, I used a mix of Parmesan and cheddar in the zucchini drop biscuits. You could probably leave the cheese out and add spices instead. However, I just love cheese and it gives the biscuits a really nice flavor.
I made the biscuits fairly small in size. Each was made with a large cookie scoop that’s about a tablespoon or so. Using this size, I got 16 small biscuits.
These biscuits made a wonderful addition to my morning eggs and sausage. They are also nice for snacking, with dinner or on the side of a salad.
It doesn’t take long to whip up these cheese zucchini drop biscuits, either. All the ingredients are just stirred together to form the dough. Then, they are baked for about 15-20 minutes. About 25 minutes total from start to finish!
I enjoyed a couple biscuits the next day with a cup of tea in the morning. They were great right from the refrigerator. You could heat them up in the microwave or toaster oven if you prefer.
These zucchini drop biscuits are a little different than my garlic cheese biscuits recipe. That recipe is made with all coconut flour and it a bit drier than this one. The zucchini provides plenty of moisture for these drop biscuits.
I may change up the cheese a little next time. Mozzarella and asiago would be good in these biscuits. Feel free to change up the flavor with your favorite cheese.
Overall, I thought these zucchini drop biscuits were a terrific way to use up some excess veggies from the garden. And, they would freeze pretty well, too.
I’ve got one more medium zucchini sitting on the kitchen counter and a couple more just about ready to pick in the garden. The summer is almost over, so I’ll be buying zucchini at the market once the fall weather hits.
What’s your favorite way to use up a bumper crop of zucchini in the summer?
Low Carb Zucchini Drop Biscuits with Cheese Recipe – Gluten Free
Zucchini Drop Biscuits with Cheese
Ingredients
- 1 zucchini shredded
- 2 eggs slightly beaten
- 1 cup almond flour
- 1/4 cup coconut flour
- 1/4 cup Parmesan cheese shredded
- 3/4 cup cheddar cheese shredded
- 1/4 teaspoon salt
- dash pepper
- 1/4 teaspoon baking powder optional
Instructions
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Mix all ingredients together in medium bowl.
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Form dough into 16 even balls using a large scoop and place onto baking sheet lined with parchment paper.
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Bake at 425°F for 15-20 minutes or until browned.
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Cool on wire rack.
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Hi! I'm Lisa, a part-time blogger, full-time engineer, and mother of three. I've been low carbing since 2001 and love to try new recipes. This blog started in 2010 as a way to save and share my recipes with others. 
Marcy says
Would the recipe work if made into a loaf of bread instead?
RoHo says
This was pretty good but I felt as though it needed more cheese and salt. Possibly less almond and more coconut flour. I thought the almond flour I used seemed pretty smooth but the consistency of the biscuit was a little gritty like a cornbread muffin. Regardless I’m definitely making this again. The zucchini was a nice touch. Thanks!
Lisa says
I agree that coconut flour gives a better texture than almond flour. I may experiment with changing the ratio.
Kathleen says
I don’t like coconut flour. Can I use all almond flour? If yes, the same amount of 1/4 cup? If not the same same amount, how much? Thanks!
Lisa says
You should be able to sub out the coconut flour with about the same amount of almond flour in this recipe.
Sue says
Hi Lisa,
could you please find me an alternate for “Eggs”.
Thanks,
Lisa says
Chia gel might work. I’ve read that it’s a good sub for eggs.
B J Day says
Too much zucchini? Make stuffed zucchini boats with them. Sausage, shrimp, ground pork, Hamburg, chicken…the possibilities are endless. Freeze them and reheat in oven in the middle of the winter…w maybe a can of stewed tomatoes on the side….man! You will think it is summer!
Lisa says
Zucchini is so amazing!
Kay says
Sounds delish! We have a coconut and tree nut allergy. Are there any other flours that can be used to remain low carb?
Lisa says
You can try using sesame or sunflower seed flour.
Ray Rael says
Can regular flour be used in this recipe?
Lisa says
You can use regular flour in place of both almond and coconut flour if desired. Just won’t be low carb or gluten-free
Helen says
Wow these look awesome! Do you think that I could use strictly coconut flour in this recipe? I’m allergic to nuts and can’t have almond flour.
Lisa says
I actually thought about making them with all coconut flour. You’d need less of it. I’d say about 1/2 cup or so total to eliminate the almond flour. There’s enough moisture in the zucchini that you may not need to add extra liquid. You may need another egg, though.
Helen says
Thanks for your suggestions! I’ll give it a go the next time I pick up some coconut flour.
Kathy says
My neighbor has given me two gigantic zucchini. Could you be more specific about the amount of zucchini to use in this recipe (ie. cups)? I am pretty sure I shouldn’t use a whole on of these big guys. This recipe looks delicious and I would love to try it. Thanks.
Lisa says
I used about 1 1/2 cups of shredded zucchini.
KetoKitty says
Do you remove any of the water from the zuchs ? or just use as is?
This recipe looks delish… and I also have a ton of zuchs to use up, lol 🙂
Lisa says
I did not remove the water before using.