Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup shredded zucchini, squeezed dry
- 1/2 cup shredded cheddar cheese
- 1/4 cup milk
- 2 tablespoons olive oil
Instructions
- Step 1: Preheat oven to 375°F (190°C). Lightly grease a baking sheet.
- Step 2: In a large bowl, whisk together flour, baking powder, baking soda, and salt.
- Step 3: Stir in the shredded zucchini and cheddar cheese.
- Step 4: Add the milk and olive oil to the dry ingredients. Mix until just combined. Do not overmix.
- Step 5: Drop spoonfuls of the batter onto the prepared baking sheet, shaping each into a breadstick shape (about 1/2 inch thick and 4 inches long).
- Step 6: Bake for 15-20 minutes, or until golden brown. Let cool slightly before serving.
Notes
- Store cooled breadsticks in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days.
- Reheat leftover breadsticks in a 350°F (175°C) oven for 5-7 minutes to restore their crispness.
- Serve warm breadsticks with a side of marinara sauce or ranch dressing for dipping.
- Be sure to squeeze as much moisture as possible from the shredded zucchini to prevent soggy breadsticks.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American