Whenever we wind up with a pile of zucchini from the store or the garden, it’s time for all things zucchini. And this Easy Baked Zucchini Fritters recipe is such a simple way to serve it up to the kids. Plus, the whole batch is ready in under 30 minutes.
I love to make savory baked 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 as a baby-led weaning recipe.
And though zucchini fritters are usually made by pan-frying—which I don’t love because I feel like fritters inevitably fall apart when I try to flip them—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 cleanup is minimal and they are simpler all around...and just as yummy.
(You may also enjoy my Broccoli Fritters and Quinoa Patties. And my Zucchini Fries, Zucchini Pancakes, and easy Zucchini Tots.)
Table of Contents
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Ingredients You Need
Here’s a look at the ingredients you’ll need to make these Easy Baked Zucchini Fritters 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 out the cumin, 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 Baked Zucchini Fritters. Scroll down to the end of the post for the full recipe.
Step 1. Grate your zucchini on a box grater. Squeeze very dry.
Step 2. Spread onto a clean kitchen towel and roll up to absorb the excess moisture. Unroll and measure.
Step 3. Place the zucchini into a medium bowl or large bowl with the rest of the ingredients. Stir.
Step 4. Add to a greased muffin pan and bake.
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, 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, garlic powder, or minced onion to add more Italian flavor if you want!
Frequently Asked Questions
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 make a zucchini recipe, 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.
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 can serve these with marinara sauce, salsa, or sour cream as a main dish or a side dish.
How to Store
Store baked zucchini fritters, 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 the fritters 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
Desserts
Easy Zucchini Cookies
Baby Food
Favorite Zucchini Baby Food
Dinner
Easy Ratatouille Pasta
Muffins
Easy Zucchini Carrot Muffins
I’d love to hear your thoughts on the recipe, so please comment and rate the recipe below.
Easy Baked Zucchini Fritters
Ingredients
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. Measure out 1 cup of zucchini.
- Place the zucchini in a medium bowl with the rest of the ingredients. Stir to combine. It may take a minute to get it well mixed.
- 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. (Bake longer for crispier edges if desired.)
- Let cool for 2 minutes and remove from cups. Serve warm with ketchup or salsa for dipping, if desired.
Equipment
Video
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 the fritters won’t cook through!)
Nutrition
This post was first published July 2018.
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!
Almond flour ok to use?
Thank you so much!
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.
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?
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?
I haven’t done broccoli in this mix but I think it would work if minced. I do have a separate Broccoli Fritters recipe too. https://www.yummytoddlerfood.com/broccoli-fritters/
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.
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!
We are dairy free. Would we be able to make these without the cheese? Would they still turn out?
I haven’t tested them that way but I would guess that the egg holds them together. You can also use dairy free cheese.
Did you try them dairy free, Megan? We are also dairy free and looking to see if this works 🙂
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!
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
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!
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?
The recipe is always at the end of the post.
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!
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.
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?
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.
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!
Hi Amy, can you freeze these? If so how does defrosting them work?
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.