Zucchini Biscuits

Make Zucchini Biscuits to use excess zucchini, and there’s always excess zucchini. Basil and parmesan add a wonderful depth of flavor.

beauty shot

I wanted to create a zucchini bread-ish recipe that leaned more toward the savory side. Zucchini Biscuits with Basil & Parmesan that can be served with dinner or used as the base for a nice breakfast or lunch sandwich.


ingredients for making zucchini biscuits in glass bowls on a white surface.

How to make Zucchini Biscuits

See the recipe card for detailed measurements and instructions.

shredded zucchini between paper towels
  • Layer the shredded zucchini between paper towels to absorb excess moisture.
a bowl with flour and butter mix for biscuit dough
  • Combine the dry ingredients and work the butter until it’s slightly larger than pea-size.
  • Add the buttermilk and zucchini to the dough.
raw biscuits on a tray.
  • Cut the dough with a 3″ biscuit cutter.
  • Brush the biscuits with buttermilk and sprinkle with parmesan.
  • Bake until golden brown.
zucchini biscuit beauty shot


Biscuits are best the day they are baked. Leftovers can be frozen for up to 3 months.

zucchini biscuit sandwich with eggs and tomatoes

You might also want to try my Classic Buttermilk Biscuits, Cornmeal Biscuits and if you keep a sourdough starter you can make Sourdough Biscuits.

If you love this recipe as much as I do, I’d really appreciate a 5-star review.

zucchini biscuits
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4.56 from 9 reviews

Zucchini Biscuits Recipe

Make Zucchini Biscuits to use excess zucchini, and there's always excess zucchini. Basil and parmesan add a wonderful depth of flavor.
Prep Time20 minutes
Bake Time12 minutes
Total Time32 minutes
12 biscuits
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  • 6 oz zucchini (1 ½ cups grated)
  • 10 oz all-purpose flour (2 cups, see note)
  • 1 tablespoon baking powder
  • 1 tablespoon granulated sugar
  • ½ teaspoon table salt
  • ½ teaspoon black pepper
  • ¼ cup grated Parmesan cheese
  • ¼ cup fresh basil (minced)
  • 2 oz unsalted butter
  • 8 oz buttermilk (1 cup)
  • buttermilk and parmesan for topping


  • Preheat the oven to 400 °F. Line a half sheet pan with parchment paper.
  • Toss the grated 6 oz zucchini with a pinch of salt. Spread the zucchini in an even layer on a paper towel and lay another paper towel on top of the zucchini and press down to absorb the liquid. Allow the zucchini to set while you mix the dough.
  • Combine 10 oz all-purpose flour, 1 tablespoon baking powder, 1 tablespoon granulated sugar, ½ teaspoon table salt, ½ teaspoon black pepper, ¼ cup grated Parmesan cheese and ¼ cup fresh basil in a large bowl.
  • Work 2 oz unsalted butter in with your fingers until there are no pieces larger than a pea. Add 8 oz buttermilk and the zucchini to the flour mixture and toss until combined. If the dough seems very dry, add 1 or 2 extra tablespoons of buttermilk just until all the flour is absorbed.
  • Turn the dough out onto a heavily floured work surface. Sprinkle the surface of the dough with flour and use your hands to flatten the dough into a 1/2" thick slab.
  • Dip a 3" biscuit cutter into the flour and cut rounds of dough. Gather the scraps and continue cutting to use up all the dough.
  • Place the biscuits on the prepared baking sheet. Brush each biscuit with buttermilk and sprinkle with more shredded Parmesan.
  • Bake 12-15 minutes until golden brown.

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If measuring the flour by volume use the “dip & sweep” method. That is, dip the measuring cup into the flour bin, overfill it, then sweep away the excess.


Serving: 1biscuit | Calories: 147kcal | Carbohydrates: 21g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 14mg | Sodium: 261mg | Potassium: 96mg | Fiber: 1g | Sugar: 2g | Vitamin A: 222IU | Vitamin C: 3mg | Calcium: 107mg | Iron: 1mg
Have you tried this recipe?Mention @eileen.bakingsense or tag #bakingsense!

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Recipe Rating


  1. 5 stars
    Very good and savory. Easy to make. Biscuits reheat in toaster oven. No need to butter, but do it if you want. I eat them with fig jam as a treat. Yum.

  2. 5 stars
    I just made your zucchini scone recipe and I love the flavour. Very easy to make too. I still have zucchini so I’m going to make another batch and freeze them. Your recipe is definitely going on my favourites list.
    Thank you

  3. I never have leftover zucchini, but I wouldn’t mind getting some just to make there gorgeous biscuits! They look amazing and once more I enjoyed reading about the recipe development, you are always on point and provide amazing tips, tricks and techiques that can be applied to other recipes as well. Thank you for that and also for another great recipe, I am sure I will be making it very soon.

  4. This look wonderful! I am in the middle of making them for dinner tonight and realized that the recipe doesn’t specify when to add the basil. I’m planning to just add it with the zucchini tonight. Maybe that could be added to the recipe for future seekers of deliciousness (and you can tell me if it should be added at a different time!). 🙂 Thanks for sharing this! Can’t wait to eat it tonight.

    1. Hi Jennifer, thanks for bringing that to my attention. I changed the recipe to note adding the basil with the parmesan cheese.Hope you enjoyed the biscuits.

  5. 5 stars
    These zucchini biscuits look like PERFECTION! I will definitely have to try these ASAP! 🙂