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Zucchini Bites - Gluten Free

Zucchini Bites - Gluten Free

Prep 10 mins
Cook 20 mins
Total 30 mins
Course Lunch, Snack
Servings 24 mini muffins


  • 2 small zucchinis (grated) (aim for about 450g/1 lb approx)
  • 8 eggs (lightly beaten)
  • 1/4 cup milk
  • 1/2 cup gluten free flour
  • 1/2 cup corn kernels
  • 1/2 cup cheese (grated/shredded)
  • salt and pepper to taste


  • Heat oven to 200C/400F and lightly spray a 24 mini muffin tray.
  • Squeeze the grated zucchini (a clean tea towel works well) to remove as much liquid as possible (see below picture).
  • Lightly whisk together the eggs and milk in a large bowl.
  • Add the zucchini, corn, cheese and salt and pepper to taste. Combine well.
  • Sprinkle in the gluten free flour and mix well.
  • Pour into the mini muffin tray and bake in the oven for 20 minutes, or until golden and cooked through.
  • Transfer to cooling rack and allow to cool for 5 minutes.


  • It's very important to drain the zucchini as much as possible as it can cause the zucchini bites to be soggy and will affect the ability to freeze them if need be.
  • Corn can be substituted for onion, peppers/capsicum, peas, bacon etc.
  • A larger muffin tray can be used, however they will require more time to bake - allow up to 30 minutes to make sure they have cooked through.
  • These will last in the fridge for up to 3 days and can be frozen if individually well wrapped.
  • A teaspoon of mixed or Italian herbs also goes nicely in these.
Keywords lunch-box