Whenever we wind up with a pile of zucchini from the store or the garden, it’s time for all things zucchini. And this Baked Zucchini Fritters recipe is such an easy way to serve it up to the kids!

healthy zucchini fritters recipe

Zucchini Fritters Recipe

I love to make savory Zucchini Fritters to share with the kids whenever we have too much zucchini. This idea is really great in the summer because it’s an easy way to use a lot of zucchini, but it also works at any time of the year.

And while zucchini fritters are usually made by pan frying, which I don’t love because I feel like things inevitably fall apart when I try to flip the fritters.

Plus, I always have a kiddo nearby in the kitchen and these are so much easier to make in a muffin pan.  This way, the clean up is minimal and they are simpler all around. (I am not saying this method is authentic, but it’s great.)

zucchini fritter recipe ingredients

Ingredients You Need

Here’s a look at the ingredients you’ll need to make this recipe.

TIP: You can leave the cumin out, but it adds a nice extra note of flavor that pairs well with the other ingredients. If making these for a baby, you can omit the added salt.

how to make baked zucchini fritters step by step

Step-by-Step Instructions

Here’s a look at the easy process involved in making healthy zucchini fritters. Scroll down to the bottom of the post for the full recipe.

  1. Grate your zucchini.
  2. Spread onto a clean kitchen towel and roll up to absorb the excess moisture. Unroll and measure.
  3. Place the zucchini into a medium bowl with the rest of the ingredients.
  4. Stir together until all of the flour is absorbed.
  5. Portion into muffin cups.
  6. Bake until set and lightly golden brown. Serve warm!

TIP: You can make these ahead and simply warm slightly or serve at room temperature.

Italian Zucchini Fritters

We like these warm out of the oven with a little ketchup or salsa or marinara sauce, though they are also good at room temperature. They are satisfying, yet light, so they make for a wonderful late summer meal. And since they are so easy to pick up and hold, and have a soft interior, they are a perfect toddler food.

(The cheese doesn’t hurt either!)

TIP: You could add fresh basil or parsley to add more Italian flavor if you want!

Baked zucchini fritters recipe

Healthy Zucchini Fritters Recipe

Each zucchini fritter has some protein from the egg and cheese, calcium from the cheese, and a toddler-size serving of vegetables. They are a really fun way to change up how you prepare zucchini, especially when you have the giant baseball-bat sized ones to use up!

I love eating these myself for breakfast or lunch and they are a perfect toddler lunch idea to have on hand and quickly reheat.

Can I make these fritters egg-free?

Sure! Simply replace the egg with 2 tablespoons ricotta cheese and bake for an additional 2-4 minutes. Let cool in the pan. You will likely need to use your hands to mix the batter and it will seem dry at first, but keep mixing until it comes together. It will be fairly stiff and thick once it’s all incorporated.

(You don’t want it to be any wetter because they won’t cook through!)

Best Tips for Success

  • Be sure to do the step of rolling up the shredded zucchini on a clean towel to absorb some of the water in the veggie. This ensures that the fritters will have a great texture and won’t be too moist.
  • Grease the pan well to help the fitters release easily.
  • If making these for a baby, you can omit the added salt.
  • Mix the batter well until all of the flour is totally absorbed. This may take 30-45 seconds. I use a fork and just keep stirring until it’s all mixed in.
  • Store, once cooled, in an airtight container for up to 3 days. Warm for about 15-30 seconds before serving so they soften and taste super delish.
  • Cut them into smaller pieces as needed if your toddler does better chewing smaller bites than taking bites off of larger pieces of food. They are very soft, so are a good option for finger foods for older babies too.
  • Double the recipe to make more!

I’d love to hear your thoughts on the recipe, so please comment and rate the recipe below.

healthy zucchini fritters

Easy Baked Zucchini Fritters

If you have a lot of zucchini, you can double the recipe to make a full muffin tin's worth!
4.88 from 24 votes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Cuisine Italian
Course Dinner
Calories 63kcal
Servings 6

Ingredients

  • 1 cup shredded zucchini (squeezed very dry and packed into the cup to measure; about 3 small zucchini)
  • 1 egg
  • 1/3 cup shredded cheddar cheese
  • 1/3 cup whole-wheat flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon cumin

Instructions

  • Spread the grated zucchini on a clean dish towel. Let sit while the oven preheats to 400 degrees F. Grease 6 cups of a muffin tin.
  • Roll up zucchini and press to remove all excess moisture.
  • Place the zucchini in a medium bowl the rest of the ingredients. Stir to combine.
  • Fill prepared muffin cups about half full, packing each one tightly. Bake for 20-22 minutes or until the edges and tops are lightly golden brown.
  • Let cool for 2 minutes and remove from cups. Serve warm with ketchup or salsa for dipping, if desired.

Notes

  • Store in an airtight container in the fridge for 3-5 days. Warm for about 15 seconds in the microwave to serve.
  • Use shredded Gouda or mozzarella cheese instead of the cheddar.
  • Add a pinch of cayenne pepper for a hint of spice.
  • Add snipped parsley and 2 tablespoons grated Parmesan for Italian flavor.
  • If making these for a baby, you can omit the added salt.
  • Egg-Free Zucchini Fritters: Omit the egg and add 2 tablespoons ricotta cheese. Bake for an additional 2-4 minutes and let cool fully in the pan. You will likely need to use your hands to mix the batter and it will seem dry at first, but keep mixing until it comes together. It will be fairly stiff and thick once it's all incorporated. (You don't want it to be any wetter because they won't cook through!)

Nutrition

Serving: 1fritter, Calories: 63kcal, Carbohydrates: 6g, Protein: 4g, Fat: 3g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 1g, Cholesterol: 34mg, Sodium: 245mg, Potassium: 97mg, Fiber: 1g, Sugar: 1g, Vitamin A: 147IU, Vitamin C: 4mg, Calcium: 57mg, Iron: 1mg
Tried this recipe?Rate in the comments and tag @yummytoddlerfood on IG!

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Comments

    1. Of those options I’d use coconut flour, but it may not be the same consistency in the end since it absorbs moisture so differently than wheat or a gf flour blend

  1. These took me much longer than 10 minutes to prep and unfortunately my 14 month-old didn’t like them. Oh well!

  2. 5 stars
    These are fantastic and so easy. I make them regularly and often use a mix of zucchini and carrot. I will try other veggies too. Thank you for your amazing recipes.

    1. Yes, you can freeze them. You may just want to pat them dry after warming them through in the microwave or oven as they make release a little moisture.

  3. 5 stars
    Sooo yummy! I made these for my toddler, but we actually really like these as well even though we’re not zucchini fans. Love your recipes, so happy I found your site!

  4. 3 stars
    Usually your recipes work well for us but this one was too salty. The texture and other ingredients are great though so I will try again using half the salt

  5. Thank you so much for sharing this recipe. I didn’t know what to make for my one year old and this recipe is so simple and easy to make. I actually made one batch with carrots and one batch with steamed broccoli and both came out great (I used two eggs). My husband likes them too. Will be trying more of your recipes. Thank you!

  6. 5 stars
    My entire family loves these! One of our new favorite ways to use up the incredible amount of zucchini from our garden. If you own an air fryer they are excellent in the air fryer too. I cook mine at 360 degrees for 6-8 minutes per side. Just make sure to preheat the air fryer for 3-5 minutes and before you put the fritters down give your basket a quick spray (or use parchment paper) so they don’t stick and are easy to flip!

  7. We’ve been serving these zucchini fritters regularly for the past two or three years in our house. My son is now 5 and still loves them. Thank you!

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