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.

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. 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 fritter recipe ingredients
  • 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.

Step-by-Step Instructions

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.

how to make baked zucchini fritters step by step
  1. Grate your zucchini on a box grater. Squeeze very dry.
  2. 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.
  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!)

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!

Related Recipes

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

healthy zucchini fritters

Easy Zucchini Fritters Recipe

We bake these Zucchini Fritters since they are easier to cook and easier to clean up. If you have a lot of zucchini, you can double the recipe to make a full muffin tin's worth!
4.98 from 113 votes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Cuisine Italian
Course Dinner
Calories 63kcal
Servings 6


  • 1 cup shredded zucchini (squeezed very dry and packed into the cup to measure; about 3 small zucchini)
  • 1 egg
  • cup shredded cheddar cheese
  • cup whole-wheat flour
  • ½ teaspoon cumin
  • ¼ teaspoon salt


  • 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!)


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!

This post was first published July 2018.

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How many stars would you give this recipe?


  1. 5 stars
    I just made these for my son. He’s egg free and I didn’t have any egg replacer so I used applesauce (1/4 cup per egg) and they cooked up great! I also added onion powder, garlic powder, and oregano. I’m going to use them as a ‘crust’ for pizza! Thank you!

    1. A gf flour blend like the one from King Arthur is more similar to how all purpose flour works and would have the same consistency. It’s possible that almond flour would make them a little mushy tasting.

  2. 5 stars
    Lovely taste but was hoping they would be softer. I reduced the amount of flour but still didn’t work. What else can I do for them to be softer/lighter?

  3. Made these the other day for babe’s lunch at preschool and didn’t have enough zucchini so I added half a cup of frozen corn. Babe didn’t like them (but my husband and I did!) and asked if I could swap the zucchini for broccoli (her fave).

    Would broccoli work here?

  4. 5 stars
    My picky 11 month old loves these! This recipe is one of the few ways I can get him to eat his veggies. I’ve made this recipe twice, and currently trying it with a combo of a zuchinni, carrot, and peas.

  5. 5 stars
    my toddler who is pretty picky loved these! I halved the zucchini, used frozen, and did the other half canned chickpeas for some protein. she devoured!

    1. I haven’t tested them that way but I would guess that the egg holds them together. You can also use dairy free cheese.

  6. 5 stars
    Hi! I don’t really cook (or comment on things), but wanted to say I find your website so helpful!

    These fritters were easy to make and tasted delicious!

  7. 5 stars
    These were fun and delicious. My zucchini were so big I ended up having to triple the recipe, and then I had some myself. Question, by the time these got nicely golden brown, they were still quite moist in the inside. The kind of moist that makes me wonder if the egg cooked all the way through. Any recommendations? Thanks for a great recipe! Will make again

    1. You could do a little less of the mixture in each cup next time so they’re thinner. They are usually moist in the middle. but they shouldn’t be raw. Hope that helps!

  8. You don’t give measuring instructions for you receipes. I have a zucchini pancake recipe but would love a breakfast recipe. Does it have to be whole wheat flour? How much-needed for each ingredient?

  9. I’ve made these fritters three times. Two times they stuck horribly to my muffin tin even with heavily greasing them. The third time I made them I used silicone muffin liners and the consistency of the fritters came out a little weird. Any thoughts?! My toddler loves them but I can’t get them quite right. Love ALL your recipes!

  10. 5 stars
    Not quite what I think of as a fritter, but still tasty! It’s more like a quiche…
    We like ours with zucchini and corn (added an extra egg, extra cheese and extra flour – all eye-balled) and my 4yo ate hers dipped in ketchup.

  11. Can someone tell me what the texture of the inside should be? I made these today and the outside got brown and crispy but the inside is pretty soft and soggy. Is this how they are suppose to be?

    1. They’re meant to be soft in the middle, but they should not be wet. If they are wet, it’s possible the zucchini wasn’t dry enough.

  12. 5 stars
    Followed the recipe to a T and the batter was super duper dry. I added a 2nd egg and still only got 5 muffins/fritters. I baked them for 20 minutes which was perfect. I’d reduce the salt to 1/4 tsp next time because they were a little salty for my toddler. Otherwise they are really tasty and easy to make!

    1. Hi- yes, you can freeze them. You can thaw overnight in the fridge or directly in the microwave (about a minute), oven (375 for about 6 minutes), or airfryer (375 for about 4 minutes). You may want to pat them dry after they’re warm if they are moist.