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 and the whole batch is ready in under 30 minutes.
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. We love them for an easy toddler meal or they’re great for baby-led weaning.
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—these are baked in a muffin pan in the oven. Which makes them both easier to make and less messy. Plus, you don’t have to stand by the stove cooking them all in subsequent batches. The clean up is minimal and they are simpler all around.
(You may also enjoy my Broccoli Fritters and Quinoa Patties.)
Ingredients You Need
Here’s a look at the ingredients you’ll need to make this recipe so you know what to pick up at the market or store.
- Zucchini: I use classic green zucchini here, though you can also use yellow summer squash if that’s what you have.
- Flour: This works with either whole wheat or gluten-free flour blend so you can pick the one that works best for your family.
- Shredded cheese: I like mozzarella, cheddar, or a blend here.
- Egg: This helps the fritters hold together.
- Salt: You can omit this if you prefer, though I like it for a little extra flavor.
- Cumin: I like to add cumin for extra flavor.
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.
Here’s a look at the easy process involved in making healthy zucchini fritters. Scroll down to the end of the post for the full recipe.
- Grate your zucchini on a box grater. Squeeze very dry.
- Spread onto a clean kitchen towel and roll up to absorb the excess moisture. Unroll and measure. This will help ensure the fritters bake through nicely.
- Place the zucchini into a medium bowl with the rest of the ingredients.
- Stir together until all of the flour is absorbed.
- Portion into muffin cups.
- 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!
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!)
How to Store
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.
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.
- 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!
Favorite Zucchini Baby Food
Easy Ratatouille Pasta
Easy Zucchini Carrot Muffins
I’d love to hear your thoughts on the recipe, so please comment and rate the recipe below.
Easy Zucchini Fritters Recipe
- 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.
- 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!)
This post was first published July 2018.
These continue to be an absolute staple in our household, but I didn’t want to heat up my oven today. I was going to be in the kitchen anyway, so I gave them a shot in the waffle iron. Bingo! Five minutes in there makes them perfectly crispy on the outside but still soft inside, without having to have my oven on. They wind up being a little bigger than what I make in muffin tin (tripling the recipe gave me about 19-20 fritters where baking them I usually get 24-28 from three batches, but that’s because I like them thinner and crispier) but this is a fun way to do them still. Just wanted to share the idea!
Ooh, yum! Thank you for sharing!
Toddler and Hubs gobbled this up! Great instructions and tips! Came out perfectly.
Hi! I just wanted to express my gratitude towards you – I am 20 years old and decidedly do not have children, but I am loving your recipes. They help me stay healthy in a fun and easy way, living alone and all.
I know I am not your target group, but I just wanted to say thanks for being a big part in overcoming (or rather staying out of) my old eating disorder – I always thought I’d fall back into old habits when living on my own, but with your help I am managing quite well 😀
I hope you have a great day and week and stay happy and healthy!
I’m so glad to hear that!
Would all purpose flour work?
Yes, it works the same
My toddler is hit or miss with eggs, but mama LOVED these! Keeping these in the rotation as a healthy breakfast for me, and hoping she comes around too. Thanks for the tasty recipe!
My 12m was struggling with breakfast and this has been a huge hit. We switch it up and swap out zucchini with broccoli, spinach, tomatoes, etc and try different cheeses, and every day she’ll actually eat her breakfast finally!! Plus I love how easy it is!
Could you use almond or coconut flour in these instead?
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
These took me much longer than 10 minutes to prep and unfortunately my 14 month-old didn’t like them. Oh well!
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.
Hi Amy, thank for this amazing recipe.
Can I freeze them or is it not OK?
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.
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!
I’m so glad to hear that!
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
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!
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!
Thank you so much for sharing that tip!
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!