Every summer I’m amazed at how many zucchini just one plant can produce. It always brings the question: what do I do with all this zucchini?

While zucchini bread is always a favorite, sometimes you need something savory that’s just as easy to make. Or sometimes you just need something a little different. These Zucchini Cheddar Breakfast Squares are packed with fresh zucchini, sharp cheddar cheese, herbs, and green onions, then baked until golden with a tender, buttery crumb.

They’re hearty enough for breakfast, sturdy enough to tuck into a lunchbox, and they freeze beautifully for busy mornings. If your garden is producing more zucchini than you know what to do with, this recipe deserves a permanent spot in your rotation.

You can also check out my Zucchini Orange Bread for a sweeter option to use some of that zucchini.

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Why You’ll Love These Zucchini Cheddar Breakfast Squares

• Great way to use garden zucchini
• Tender biscuit-like texture
• Loaded with sharp cheddar
• Freezer friendly
• Perfect for meal prep
• Great for brunch
• Easy to customize
• Toddler approved

Ingredients You’ll Need

Dry Ingredients

• 2½ cups (300 g) all-purpose flour
• 2 tsp baking powder
• ½ tsp baking soda
• 1 tsp kosher salt
• ½ tsp black pepper
• ½ tsp garlic powder
• ½ tsp onion powder
• 1 tsp dried thyme
• ¼ tsp smoked paprika (optional)

Wet Ingredients

• 8 Tbsp (113 g) cold unsalted butter, cubed
• 2 large eggs
• ¾ cup (180 g) buttermilk
• 1 tsp Dijon mustard

Mix-ins

• 2 cups grated zucchini (about 250 g)
• 4 oz (115 g) sharp cheddar, shredded
• 3 green onions, sliced (optional)
• 2 Tbsp chopped chives (optional)
• 2 Tbsp chopped parsley (optional)

Topping

• cracked pepper
• ½ cup cheddar
• flaky salt

Important Prep

Remove moisture from zucchini

Grate the zucchini.

Toss with ½ teaspoon salt.

Let sit 15 minutes.

Wrap in a towel and squeeze extremely well.

You should remove ½ to ¾ cup of liquid.

This is the biggest difference between a soggy breakfast square and a bakery-quality one your family will want again and again.

Why You Need to Remove Water from Zucchini

One of the biggest mistakes people make when baking with zucchini is skipping this step.

Fresh zucchini is made up of more than 90% water. If you add it directly to the batter, all of that moisture is released during baking, leaving you with dense or soggy breakfast squares.

Salting the grated zucchini and squeezing out the excess liquid concentrates its flavor while giving you a light, tender crumb.

It only takes a few extra minutes and makes a huge difference.

How to Make Zucchini Cheddar Breakfast Squares

1. Prepare Pan

Butter an 8×8-inch pan.

Line with parchment.

Preheat oven to 375°F (190°C).

2. Mix Dry Ingredients

Combine:

• flour
• baking powder
• baking soda
• seasonings

Mix together.

Add cold butter and rub or mix until mixture resembles coarse crumbs.

3. Add Cheese

Mix in cheddar.

4. Combine Wet Ingredients

Whisk:

• eggs
• buttermilk
• Dijon

5. Mix Dry and Wet Ingredients

Pour the wet ingredients into the flour mix.

Mix until about 80% combined.

Fold in:

• zucchini
• green onions
• herbs

Don’t overmix.

The batter should be thick, almost like biscuit dough.

6. Bake

Spread into your prepared pan.

Top with remaining cheddar.

Sprinkle with flaky salt.

Bake 30–38 minutes until

• golden brown
• center reaches about 200°F
• toothpick comes out mostly clean

Cool 20 minutes before cutting for best texture.

Optional Garlic Butter Finish

While warm:

Melt

• 2 Tbsp butter
• pinch garlic powder
• pinch parsley

Brush lightly over the top.

It gives a bakery “fresh from the oven” look and adds another layer of flavor.

Variations

Try one of these delicious twists:

Bacon Cheddar

Add cooked bacon with the cheddar.

Ham & Swiss

Swap the cheddar for swiss and add ham.

Pepper Jack

Add diced jalapeños.

Parmesan Herb

Mix 1/2 c Parmesan into the batter.

Garden Veggie

Add roasted peppers or corn, or both!

Make Ahead Instructions

These breakfast squares are perfect for meal prep.

They store in the refrigerator for up to 5 days.

You can freeze the individually wrapped squares for up to 3 months to pull on busy mornings.

Reheat in the microwave for about 45 seconds or warm in a 325°F oven until heated through.

What to Serve with Zucchini Cheddar Breakfast Squares

They pair perfectly with:

• Fresh fruit
• Scrambled eggs
• Sausage
• Yogurt
• Tomato slices
• Homemade jam

Frequently Asked Questions

Do you peel zucchini before shredding it?

No. The peel is tender and adds beautiful green flecks throughout the finished squares.

Can I freeze zucchini breakfast squares?

Yes. Cool completely, wrap individually, and freeze for up to three months.

Why are my zucchini squares soggy?

Most often, the zucchini wasn’t squeezed dry enough before adding it to the batter.

Can I use yellow squash?

Absolutely. Yellow summer squash works just as well and has a very similar flavor and moisture content.

Can I make these ahead?

Yes! They’re actually even better the next day after the flavors have had time to meld.

Enjoy These Zucchini Cheddar Breakfast Squares

If your garden is overflowing with zucchini, don’t stop at zucchini bread. These Zucchini Cheddar Breakfast Squares offer a savory way to enjoy one of summer’s most abundant vegetables, with a buttery crumb, plenty of sharp cheddar, and just enough herbs to let the fresh zucchini shine.

Whether you’re stocking the freezer for busy mornings, hosting a weekend brunch, or simply looking for a new way to use your harvest, this recipe is one you’ll find yourself making again and again.

If you try these breakfast squares, I’d love to hear how they turned out. Leave a comment below and let me know if you kept them classic or added your own twist!

For more ways to use zucchini and other garden abundance check out my Garden to Bakery Guide. And don’t forget to sign up for my email list to get your guide with 40 ideas on how to use excess zucchini, berries, milk, and eggs!