Zucchini Herb Biscuits

If you LOVE zucchini and especially if you grow zucchini, you can never have enough zucchini recipes. I learned this the hard way, but thankfully I do love it! This recipe for savoury Zucchini Herb Biscuits, adapted from a Christine Cushing recipe, takes biscuits to a whole new level. They’re light, moisture packed, and full of goodness from grated zucchini, extra virgin olive oil & oat flour. Some finely grated lemon zest adds bursts of lightness.

picture of zucchini biscuits cooling on a rack

There was a time when biscuit making was considered an art form, when grandmothers happily, busily, and efficiently bustled their way around the kitchen. Most people I know, whether they’re grandmothers or not, just don’t bake anymore. Me..? I just can’t imagine that. It’s not only what’s turned out to be my life’s work, and passion/obsession, but also something I really enjoy. If I’m not cooking or baking for clients, or for a blog post, I’m doing it for myself. Family. Friends. Neighbours. If I feel out of sorts I head to the kitchen, and find that making something (edible!) with my hands, always makes things seem right again.

a tower of zucchini biscuits, on a cooling rack

These turned out even better than I thought they would! The consensus for the lucky ones that helped with the taste testing… thoroughly enjoyable, and especially moist! 

A close up of stacked Zucchini Biscuits

Wrapped individually, they travel very well – literally! Having the foresight to pop extras in the freezer, I pulled them out and took them along, when a last minute road trip came up.

Zucchini Biscuit on a pretty plate

The vibrance of the fresh zucchini is quite visible, and a wee bit startling in appearance, but, never fear, green = good for you! For the herbs, you can use just one, or a combination, but use fresh, soft herbs like basil, chives & Italian parsley.

Freshly made they were fabulous with just a smear of butter. If I’d had cream cheese I would’ve used it as a topping, and, if these were made in mini form, they’d be a great addition to a cheese or charcuterie board! 

Zucchini Biscuit with Red Pepper Jelly

Seen above with a generous hit of red pepper jelly, the Zucchini Herb Biscuits tasted as good as they look vibrant! One thing I didn’t get to try, was to split and toast any that had been around too long, and lost their freshness – they really do stay moist & flavourful.

Zucchini Herb Biscuits
Yields 12
The zucchini makes them tastier, moister and more interesting than your average biscuit, while the fresh herbs & lemon zest add pops of flavour!
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Prep Time
15 min
Prep Time
15 min
  1. 1 cup flour
  2. 1/2 cup oat flour
  3. 1/3 cup fine semolina
  4. 3/4 teaspoon baking powder
  5. 1/2 teaspoon baking soda
  6. 1/2 teaspoon Kosher salt
  7. Fresh ground black pepper, to taste  (I used about 1/4 teaspoon)
  8. 2/3 cup buttermilk
  9. 1/3 cup extra virgin olive oil
  10. 1 large egg
  11. Grated zest of 1 lemon
  12. 2 teaspoon chopped fresh herbs (mix of chives, basil, Italian parsley, etc)
  13. 1 cup coarsely grated zucchini, approx 1 small
  1. Preheat your oven to 375º and line a baking sheet pan with parchment paper.
  2. In a medium bowl, combine the flour, semolina, baking powder, baking soda, salt & pepper.
  3. In another medium bowl or large measuring cup, whisk together the buttermilk, olive oil, egg, lemon zest and chopped chives/herbs until blended. Stir in the zucchini.
  4. Make a well in the bowl of dry ingredients and add the wet ingredients: fold until just combined (over mixing will give you heavy & tough biscuits).
  5. Using 2 soup spoons, drop onto the parchment lined baking sheet, leaving 2" between.
  6. Bake for 15  - 18 minutes, or until golden brown.
  1. *Individually wrap extras to stash in your freezer, for future happy eating!
  2. **Use teaspoons to make mini sized!
Adapted from Christine Cushing
Adapted from Christine Cushing
farm girl city chef http://www.farmgirlcitychef.com/