Prepare the zucchini: Start by grating your zucchini. Once grated, wrap it in a clean kitchen towel and squeeze out any excess water. This step is crucial for achieving fluffy puffs, so be sure to do it over the sink or a bowl to catch the water!

Preheat the oven: Set your oven to 375 degrees Fahrenheit. Don’t forget to grease your mini muffin pans with non-stick cooking spray. This will help ensure your puffs come out smoothly.

Mix the dry ingredients: In a large bowl, whisk together the flour, baking powder, and Italian seasoning until well combined. It’s a simple step that will lay a great foundation for your batter.

Combine wet ingredients: In another bowl, beat the egg and milk together. Once mixed, add this mixture to the dry ingredients. Stir until everything is fully combined.

Add zucchini and cheese: Gently fold in the shredded zucchini and cheddar cheese. You want to make sure they are evenly distributed throughout the batter but don’t overmix.

Fill the muffin pans: Spoon the batter into the prepared mini muffin pans, filling each cup almost to the top.

Bake: Place the muffin pans in the preheated oven and bake for about 20 minutes. They should turn a lovely golden brown, and a toothpick inserted into the center should come out clean.

Cool and serve: Once done, remove the puffs from the oven and allow them to cool slightly. This will make them easier to handle.

Enjoy! Serve these warm as a delightful appetizer or snack.