Remember the year of our zucchini overload? These Zucchini Waffles were the happy result of that abundance.
Crisp on the outside, and fluffy on the inside, homemade Zucchini Waffles are a breakfast (or a dinner!) that we often enjoy when we have fresh zucchini on hand.
Zucchini Waffles
I’ve shared dozens of recipes featuring zucchini and other summer squash over the 10+ years I’ve been sharing recipes here on the website.
These Zucchini Waffles can be made with all-purpose flour or with whole wheat flour. If you choose to use whole wheat, follow the notes in the recipe below.
With plenty of fresh zucchini on hand this time of year, these waffles make for a hot breakfast that the whole family enjoys.
The texture of these waffles is amazingly good. I had no idea what to expect from zucchini waffles when I first tried making them and they did not disappoint.
The zucchini taste is slight and honestly indistinguishable, especially after topping the waffles with butter and maple syrup or waffle sauce. The first time I made this, my baby ate two full waffle squares in the time it took to set the table and prep everyone’s plates.
My oldest son surprised me by announcing that he likes Zucchini Waffles even more than the classic waffles that we usually make.
Zucchini Waffle Recipe
You’ll notice that these waffles contain no oil or butter. It simply isn’t needed here. The shredded zucchini adds a bit of moisture, along with the milk, and egg in the recipe.
Take care when preparing the zucchini and squeeze out as much moisture as possible. I like to place the shredded zucchini in a clean tea towel and wrap it tightly. You’ll be able to easily squeeze out any excess moisture this way.
These tea towels work nicely for this method. (I set aside the darker towels to use this way and the zucchini doesn’t stain them at all.)
My boys and I are easily able to polish a batch of these waffles off in one sitting. I’ve learned to double or triple the recipe whenever I make them now.
The waffles freeze beautifully. Allow them to cool completely, before storing them in an airtight zip-close bag. Frozen waffles can be reheated in a toaster oven or in the microwave.
Waffle Recipes
If you like banana bread as much as the members of my household, then Banana Waffles are for you. We enjoy them on their own or topped with slices of fresh bananas, chopped nuts, and maple syrup.
Pumpkin Spice Waffles were inspired by the pumpkin muffins my family has loved for years. They’re lightly spiced and sweet and perfect served with a hot cup of coffee, especially on a cool crisp autumn morning (or anytime you need to be transported to fall!).
Maple Glazed Doughnut Waffles are a fantastic sweet indulgence for breakfast or dessert. Top them with ice cream for a heck of a treat!
For a savory twist, Cheddar Bacon Green Chile Waffles are the ultimate cheesy waffle with southwestern flavors. The green chiles add a little spice to the savory, cheesy waffle batter with pieces of bacon providing smokiness and even more flavor.
Cheddar Chive Waffles are yet another “must try” waffle on my list of waffle recipes. Served with a fried egg and sausage gravy, they’re a hearty and delicious comfort food meal.
Zucchini Waffles
Ingredients
- 1 large or 2 small zucchinis shredded, approximately 1½ cups shredded (about 1 cup drained and pressed zucchini)
- 2 cups all-purpose flour
- 1 tablespoon, plus 1 teaspoon baking powder
- 1 tablespoon sugar
- ½ teaspoon kosher salt
- 2 eggs
- 1½ cups milk
- 1 teaspoon vanilla
Instructions
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Preheat the waffle iron. Shred the zucchini and then place it into a clean dishtowel. Press the moisture out of the zucchini and set it aside.
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In a large bowl, combine the flour, baking powder, sugar, and salt. Whisk to combine. Add the milk, eggs, and vanilla. Whisk to combine, do not overbeat. Add the zucchini and stir gently to combine.
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Pour batter onto the hot waffle iron and cook until crisp and browned. Serve with the toppings of your choice. Enjoy!
Notes
Nutrition
{originally published 8/23/11 – recipe notes and photos updated 7/26/22}
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