Zucchini Breadsticks Recipe for Kids

These easy zucchini breadsticks are such a delicious way to sneak some veggies into snack time! Soft, cheesy, and perfectly sized for little hands, they’re a fun treat that’s great for dipping in your favorite sauce.

Making these with my kids is always a blast—they love to help mix everything together and shape the dough. Plus, it’s a smart way to use up the extra zucchini from the garden or farmers market. Who knew veggies could turn into such a crowd-pleaser?

These easy zucchini breadsticks offer a quick and kid-friendly way to turn extra zucchini into a soft, cheesy snack everyone will enjoy. They’re perfect for little hands to help make, come together in about 10 minutes of prep and bake in 15–18 minutes, so you’re done in 30–35 minutes tops. Plus, they’re ideal for dipping in marinara or any sauce your family loves.

In this recipe, you’ll see a simple ingredient list including one medium zucchini, flour, cheeses, and eggs, plus easy-to-follow instructions and handy tips to keep your sticks from turning soggy. Keep scrolling for substitution ideas (gluten-free, vegan egg alternatives, cheese swaps), variations to mix things up, smart make-ahead and storage tips, and answers to the questions I get asked most often—everything you need to customize this recipe for your family.

Why They’re a Win for Families

These breadsticks are such a smart way to sneak extra veggies into your kid’s diet—zucchini adds moisture and nutrition while the gooey cheeses keep the breadsticks soft and super appealing. If your crew loves bite-size veggie snacks, these easy and healthy zucchini tots are another kid-approved option. They come together fast (10 minutes prep, 15–18 minutes baking), use ingredients you probably already have in the pantry, and hold up well for dipping in marinara or other sauces your family loves. For a saucy dinner twist on pizza night, try zucchini pizza casserole. They’re hands-on and fun to make with kids, and you can easily swap ingredients to fit your needs, like swapping different cheeses, trying gluten-free flour blends, or using egg replacers.

Ingredients and Substitutes

• 1 medium zucchini (about 1 cup grated)
• 1 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 teaspoon garlic powder
• 1 cup shredded mozzarella cheese
• 2 tablespoons grated Parmesan cheese
• 2 eggs
• 2 tablespoons olive oil
• ½ teaspoon dried Italian seasoning (optional)
• Marinara sauce for dipping (optional)

How to Make the Breadsticks

1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Grate 1 medium zucchini, wrap it in a clean towel or cheesecloth, and squeeze out as much water as possible.
3. In a large bowl whisk together 1½ cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon salt, and 1 teaspoon garlic powder.
4. Add the grated zucchini, 1 cup shredded mozzarella, 2 tablespoons grated Parmesan, 2 eggs, 2 tablespoons olive oil, and ½ teaspoon dried Italian seasoning (optional) to the dry ingredients and stir until combined.
5. Lightly flour your work surface, turn the dough out, and knead briefly to bring it together.
6. Shape the dough into a rectangle about ½ inch thick.

7. Use a knife or pizza cutter to slice the rectangle into ½–¾ inch strips and place them on the lined baking sheet with space between each stick.

   

8. Bake for 15–18 minutes at 400°F (200°C) until golden and cooked through, watching toward the end to prevent overbrowning.
9. Let the breadsticks cool slightly before serving.

Tips for Perfect Texture

The secret to perfect breadsticks is removing that extra moisture from the zucchini. Grating is just step one!

• After grating, wrap the zucchini tightly in a clean towel or cheesecloth and squeeze it to get out as much water as possible—use a firm twist, like in this technique for wringing out shredded zucchini.
• Be sure to mix your wet and dry ingredients thoroughly but avoid overmixing, which can make the dough tough; for an easy, gentle approach, try the one-bowl zucchini bread method.
• Make sure your oven is fully preheated before baking—starting with a hot oven helps create a nice crust so your breadsticks don’t go limp.

If you follow these tips, those easy zucchini breadsticks will come out perfectly crispy and yummy every time, and your kids will be begging for more!

Mix-Ins and Substitution Ideas

• Cheese swaps: try cheddar, Monterey Jack, or a mix of your favorites instead of mozzarella for a new flavor twist.
• Veggie swaps: mix in grated carrots or yellow squash instead of zucchini—just make sure to squeeze out any extra moisture!
• Go gluten-free: use a gluten-free all-purpose flour blend with xanthan gum to keep the texture just right.
• Egg-free option: a flax egg (1 tablespoon flaxseed meal + 2.5 tablespoons water) works well to bind everything together.
• Boost the flavor: toss in chopped basil, spinach, red pepper flakes, or a spoonful of pesto for extra punch. For an herby Italian twist, see this authentic zucchini scarpaccia for inspiration.
• Add-ins: fold in cooked small bacon bits, diced pepperoni, or chopped olives for a heartier snack.
• Toppings: brush the breadsticks with garlic butter or olive oil and sprinkle with Parmesan (for extra crisp edges—see these Crispy Parmesan Zucchini Potato Muffins), sesame seeds, or everything bagel seasoning before baking.
• Different cooking method: bake as usual, or try air frying at 350°F (175°C) for 3–6 minutes for small batches—just watch closely so nothing burns.

Storing, Freezing, and Reheating

Here are some tips to prep ahead and store your easy zucchini breadsticks so they stay fresh and tasty:

• Unbaked dough: shape and cut your sticks, cover tightly, and refrigerate for up to 24 hours before baking.
• Freezing raw breadsticks: freeze your cut dough strips on a parchment-lined tray until firm, then bag them in the freezer for up to 2 months. Bake straight from frozen—just add a few extra minutes and watch closely.
• Leftover baked breadsticks: once cooled, store in an airtight container in the fridge for up to 3 days.
• Reheating: to keep them crispy, reheat in a 350°F oven for 5-10 minutes or use an air fryer at the same temp for 3-5 minutes. You can microwave for a quick warm-up, but they might lose some crispness.
• Pro tip: always squeeze out zucchini moisture well—whether fresh or thawed—to prevent soggy breadsticks; here’s a quick refresher on draining shredded zucchini for baking.

Answers to Common Questions

Can I Use Frozen Zucchini for This Recipe?

Yes, frozen zucchini can work! Just be sure it’s fully thawed and then squeezed really well to get out all the extra water—just like with fresh zucchini—to keep your easy zucchini breadsticks from getting soggy.

How Can I Make This Recipe Gluten-Free?

Simply swap the all-purpose flour for a gluten-free all-purpose flour blend that contains xanthan gum. The rest of your ingredients stay the same, and you’ll still get tasty, soft breadsticks. If you’re looking for a sweet gluten-free zucchini bake too, try our gluten-free double chocolate zucchini muffins.

Can I Make These Breadsticks Ahead of Time?

Definitely! You can make the dough, shape and cut the breadsticks, then keep them covered in the fridge for up to 24 hours before baking. You can also bake them ahead, store the cooled breadsticks in an airtight container, and enjoy them within 3 days.

What’s the Best Way to Store Leftovers?

Keep leftover breadsticks in an airtight container in the fridge for up to 3 days. Reheat them in a 350°F oven for 5-10 minutes for the best crispness, or microwave briefly for a quick warm-up, though they might lose a little crunch.