Fluffy, savoury zucchini -cheddar biscuits stuffed with non-dairy cream cheese and topped with everything bagel seasoning.
These Everything Zucchini Cheddar Biscuit Bombs are soft, fluffy, buttery and stuffed with a delightful cream cheese center. They’re finished with everything bagel seasoning and fresh jalapeño slices for that salty, savoury, slightly spicy bakery-style bite. Essentially, these babies are everything bagel with cream cheese-coded, with an elevated flair.
Imagine biting into a deliciously doughy everything bagel bun, with a hint of cheesy goodness, with a subtle hint of zucchini. And as if that wasn’t delicious enough, you’re tastebuds are then hit with a rich and luscious tangy cream cheese that melts into the biscuit like a savoury cloud.
They’re perfect for:
- weekend brunch spreads
- grab-and-go breakfasts
- meal prep snacks
- soup dunking
- lunchboxes
- game day spreads
Why You’ll Love These Biscuits
- Cheesy + creamy center
- Sneaky veggies (hello zucchini)
- Everything bagel flavor in every bite
- Optional jalapeño heat
- One bowl, simple ingredients
- Freezer-friendly
- Perfect for brunch, snacks, or sides
They taste like something you’d grab from a cute café, but you don’t have to rush out in the morning secure the goods. You can stay in your comfy clothes and whip these up, saving time and money.
The Flavor & Texture
One thing about me, I really dislike a dry pastry. So I can assure you, these are not dry, crumbly biscuits.
The shredded zucchini keeps everything super moist and tender, while the cold butter creates those fluffy, flaky layers. The cream cheese melts into this dreamy, savoury center that feels almost like a stuffed bagel bite.
Ingredient Highlights
Here’s what makes these Everything Zucchini Cheddar Biscuit Bombs extra good:
Zucchini shreds
Adds moisture and softness without tasting like a green veggie. It’s also the perfect way to use up some leftover zucchini.
Soy milk + vinegar
Creates a quick vegan buttermilk that gives the biscuits lift and tenderness.
Cold butter
Key for flaky layers. Keep it cold and work quickly!
Cream cheese
The surprise stuffed center that makes these feel extra indulgent. I used a non-dairy cream cheese and these came out perfectly!
Everything bagel seasoning
There’s a reason everyone loves this seasoning. It has everything!
Jalapeños (optional)
Adds a little heat, but not too much, and makes them look SO pretty on top.
How To Make Everything Zucchini Cheddar Biscuit Bombs
1. Make your “buttermilk”
Stir soy milk and vinegar together and let it sit for about 5 minutes to curdle.
2. Prep the zucchini
Shred and squeeze out excess moisture with a towel — this keeps the biscuits fluffy, not soggy.
3. Mix the dry ingredients
Add flour, baking powder, sugar and salt.
4. Mix in wet ingredients
Work cold butter into the flour until crumbly. Think pea-sized pieces. Next, pour in buttermilk and stir.
5. Add zucchini + cheddar cheese
Mix gently until just combined. Don’t overwork the dough.
6. Stuff with cream cheese
Scoop dough, flatten slightly, add a cube of cream cheese, then wrap and seal into a ball.
7. Top + bake
Brush tops lightly, sprinkle everything seasoning, add jalapeño slices, and bake until golden and puffy.
Tips for Perfect Biscuits
Squeeze the zucchini well – too much moisture = dense biscuits
Keep butter cold – flaky layers depend on it
Don’t overmix – gentle mixing keeps them soft
Freeze cream cheese cubes first – easier stuffing, less leaking
Bake close together – helps them rise taller and softer
Make Them Your Own
These are super customizable:
Try adding:
- green onions
- fresh dill
- chives
- vegan bacon bits
- roasted garlic
- nutritional yeast for extra savoury flavour and a B12 boost.
Or skip the stuffing and just fold everything into drop biscuits for a quicker version.
Storage + Meal Prep
Fridge: 4–5 days in an airtight container
Freezer: up to 2 months
Reheat: toaster oven or air fryer for best texture
Pro tip: freeze a batch and reheat straight from frozen for quick savory snacks all week.
Final Thoughts
These are one of those recipes that feels low effort but tastes like you’re eating from a fancy bakery. Once you make a batch of these, you’ll always want some on hand. They really do it all. Whether you’re looking for a grab-and-go snack, setting out a wicked brunch spread, or making these for game day gatherings, they will always be a hit!
I hope you enjoy this recipe for my Everything Zucchini Cheddar Bombs! If you make them, please leave a comment below. I’d love to hear your feedback, and it helps others to find the recipe. As always, please feel free to share your creations with me! Be sure to tag me on Instagram or Pinterest so that I can see your yummy dishes!
Everything Zucchini Cheddar Bombs
Print Recipe Pin RecipeIngredients
- 2 cups all purpose flour + 1/4 cup to sprinkle
- 1 3/4 tbsp baking powder
- 1 tsp granulated sugar
- 1 tsp salt
- 1 cup non-dairy cheddar cheese
- 1 ½ cup zucchini shreds
- ¾ cup soy milk + 1 tbsp vinegar, let curdle for 5 minutes
- 4 tbsp non-dairy butter, cold + chopped into tiny cubes
- 8 oz non-dairy cream cheese
- ¼ cup everything bagel seasoning
- 6 jalapeno slices
Instructions
- Preheat oven to 450. Line a baking sheet with parchment paper. Make your buttermilk by combining the soy milk and vinegar, set aside.
- In a large mixing bowl, combine flour, baking powder, and sugar.
- Pour in the buttermilk mixture and stir.
- Fold in butter and mix.
- Add in zucchini and cheddar shreds, and stir until combined.
- Sprinkle ¼ flour on the counter or a cutting board and pat your dough into a rectangle, fold 4-5 times.
- Slice into 8 pieces. Add 1 oz of cream cheese to the center of each piece, and fold up the dough. Roll into hands until a circle is formed.
- In a shallow dish, add everything bagel seasoning. Gently cover each biscuit ball in the seasoning and place on the baking sheet.
- Bake for 20-25 minutes, until golden brown.
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