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Cheddar Zucchini Biscuit Bake

Cheddar Zucchini Biscuit Bake
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Born from the spirit of using every bit of summer’s bounty, this cheesy zucchini biscuit bake was a staple at our lake cabin breakfasts. With a flaky texture, sharp cheddar, and a hint of spice, it’s a heartwarming dish that pairs beautifully with eggs or stands proud on its own. It’s the kind of recipe that turns a simple morning into something worth remembering.

Ingredients

Scale

1½ cups shredded zucchini, squeezed dry

2 cups all-purpose flour

2 tbsp baking powder

1 tsp garlic powder

⅓ cup cold butter, cubed

1 cup milk

1 large egg

⅓ cup diced green onions

1½ cups shredded cheddar cheese

Salt & pepper to taste

Red pepper flakes to taste (optional)

Instructions

Preheat oven to 375°F (190°C). Grease a baking dish or line with parchment.

In a large bowl, whisk flour, baking powder, garlic powder, salt, pepper, and red pepper flakes.

Cut in cold butter using a pastry cutter or fork until crumbly.

Stir in zucchini, cheese, and green onions.

In a separate bowl, whisk milk and egg. Pour into dry mixture and stir until just combined.

Spread into baking dish and smooth the top.

Bake 25–30 minutes or until golden and a toothpick comes out clean.

Cool slightly before slicing and serving warm.

Nutrition

Find it online: https://flavorscroll.com/cheddar-zucchini-biscuit-bake/