Zucchini Waffles

Zucchini Waffles are one of my tastiest veggie-sneak triumphs to date.

Zucchini Waffles

As the primary household meal planner and cook, I feel a personal responsibility to sneak vegetables into my husband’s food. I regard this practice as a warm up in the event Ben and my hypothetical future children inherit their father’s distaste of all that is green. I plan to serve my family these golden, glorious Zucchini Waffles every weekend, then rub my palms together in secret, subtly evil glee as our toddlers wolf them down, then beg for more. Seconds kids? Only because you let Mommy sleep in this morning!

Zucchini Waffles // Well-Plated

Now, before this post progresses, you must understand an essential piece of information: Zucchini Waffles are not not not salad waffles and do not taste or resemble vegetables in any way. Zucchini Waffles are sweet, moist, and reminiscent of the lovely warm flavor of zucchini bread. Ben did not even realize they contained zucchini, until he spotted my trail of zucchini shreds on the kitchen floor. Loss of vegetable stealth and a scolding from Ben on why our kitchen is doomed to be infested with ants: consequences of being a messy cook.

Golden Zucchini Waffles are ready to rule waffle town: fluffy on the inside, lightly crispy on the outside, and scented with warm cinnamon and nutmeg. Toasty walnuts add a little somethin’ somethin’ extra, and a touch of lemon zest enhances and brightens the flavor. Just add butter and maple syrup, and we’re in waffle wonderland.

Like the Stuffed Zucchini recipe I shared on Monday, Zucchini Waffles are a tasty way to get rid of take advantage of late summer’s prolific zucchini supply. The zucchini makes the waffles extra moist, as does the addition of Greek yogurt, one of my favorite healthy cooking weapons in dishes ranging from my Raspberry Scones to my Roasted Carrot Grilled Cheese. For this Zucchini Waffle recipe, I used Chobani 2% Plain, which adds just enough fat to insure the waffles taste indulgent, while keeping them light. Plus, Chobani is ultra luscious and contains only natural ingredients (milk + live cultures), making our Zucchini Waffles that much more decadent and healthy. Win!


Let’s dig our forks into big, fluffy cinnamon-scented Zucchini Waffles. If we feel like bragging, we can congratulate ourselves on eating our vegetables while having a total blissed-out waffle feast at the same time. Now that is my idea of multitasking.  Future toddlers, your mother deserves respect.

And a second Zucchini Waffle.

Looking for a good waffle maker? I love this one—perfect, golden waffles every time. So worth the cabinet space!

Zucchini Waffles

Golden zucchini waffles are fluffy on inside, crispy on the outside, and loaded with the same warm, wonderful flavors as your favorite zucchini bread or zucchini muffins.

Yield: 6 Belgian waffles

Prep Time: 15 minutes

Cook Time: 5 minutes

Total Time: 25 minutes


  • 2 cups whole wheat pastry flour
  • 1 cup all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 cup brown sugar, light or dark
  • 4 large eggs, at room temperature
  • 2 and 1/2 cups milk, at room temperature
  • 1/2 cup 2% plain Greek yogurt (I use Chobani)
  • 2 teaspoons vanilla extract
  • 1 cup shredded zucchini, patted dry of excess moisture
  • 1 tablespoon lemon zest
  • 1/4 cup roughly chopped toasted walnuts


  1. Butter and pure maple syrup, for serving
  2. Preheat waffle iron.
  3. In a large bowl, whisk together the whole wheat pastry flour, all purpose flour, baking soda, salt, cinnamon, nutmeg, and brown sugar.
  4. In a small bowl (or large measuring cup), stir together the eggs, milk, Greek yogurt, and vanilla. Add all at once to the flour mixture and fold in gently, just until no streaks of flour remain. Do not over mix.
  5. Gently fold in the zucchini, lemon zest, and walnuts. Cook waffles according to your iron’s instructions. Serve immediately with butter and pure maple syrup.

Store leftover waffles in a zip top bag in the freezer for up to 1 month. When ready to prepare, gently reheat waffles in the toaster or toaster oven.

Chobani provided me with the yogurt used to bake these wonderful waffles. All opinions are, as always, 100% my own.

31 Responses to “Zucchini Waffles”

  1. Laura (Blogging Over Thyme) — September 6, 2013 @ 8:55 am (#)

    Oh man, these look so good! I wish I had a waffle make :( I’m so tempted to just go to Amazon and buy one of those $20 dollar ones. Love how you snuck zucchini in there as well, I know I would absolutely love these.

    • Erin Clarke — September 6th, 2013 @ 12:48 pm

      It’s WORTH IT Laura. We have the tiniest kitchen ever, and I’d never give mine up. Thanks for you comment!

  2. marcie@flavorthemoments — September 6, 2013 @ 3:43 pm (#)

    These look absolutely amazing! I’ve been adding zucchini to almost everything lately, so waffles just make complete sense. The fact that they have Greek yogurt in them makes them even more appealing to me!

    • Erin Clarke — September 7th, 2013 @ 12:05 pm

      Yay! I’ve been putting zucchini into loads of things too, and I’m glad you like the idea of them in waffles. We’re hooked!

  3. simplyscratch — September 6, 2013 @ 10:34 pm (#)

    Such a great idea… and a good way to sneak veggies into my kiddos :)

    • Erin Clarke — September 7th, 2013 @ 12:03 pm

      Exactly!! Thanks so much :-)

  4. Olena@iFOODreal — September 7, 2013 @ 9:57 am (#)

    The versatility of zucchini is amazing! Love your photos, Erin. Very clean & not overexposed!

    • Erin Clarke — September 7th, 2013 @ 12:01 pm

      Thank you so much! And I totally agree about zucchini. It’s a wonder food :-)

  5. Nora (Buttercream Fanatic) — September 7, 2013 @ 12:00 pm (#)

    These looks like zucchini bread made in a waffle maker. I must try these!

    • Erin Clarke — September 7th, 2013 @ 1:42 pm

      You’ve got the whole idea Nora! Hope you enjoy them.

  6. Maegan @ The BakerMama — September 8, 2013 @ 11:30 pm (#)

    What a great idea! I’ll definitely be “sneaking” these into my kids’ mouths! Love all the healthy additions!

    • Erin Clarke — September 9th, 2013 @ 3:46 pm

      You have the whole idea Maegan! Hope your kiddos love these (and are none the wiser…)

  7. Tiffany — September 11, 2013 @ 12:32 am (#)

    Wow these look amazing! I love the idea of using zucchini, this is genius! Great photos too.

    • Erin Clarke — September 11th, 2013 @ 9:48 am

      Thanks so much Tiffany!! You are too sweet. Hope you love these!

  8. Reba- Not So Perfect Life — September 11, 2013 @ 9:47 am (#)

    I love adding zuchinni to things. Its one of my favorite “add in” vegetables! I think these might be super tasty even with out the syrup and butter!

    • Erin Clarke — September 11th, 2013 @ 10:07 am

      Me too Reba! And they were definitely tasty without it (I had one with apple butter and it was great), but I can’t lie: Once I tried them with the butter/syrup, it was hard to go back :) Whichever way you serve ’em up, I’m sure they will be d-lish!

  9. laurasmess — September 12, 2013 @ 5:12 am (#)

    Uh, whaaaaaat? Zucchini in a waffle? You keep messing with my head dear Erin aka food wizard domestic goddess extraordinaire! I’ve still not tried zucchini bread. I think I need to, then I’ll convert to these waffles. One step at a time (they do look delicious, believe me!) xx

    • Erin Clarke — September 12th, 2013 @ 11:22 pm

      You MUST try zucchini bread. It’s warm, and hearty, and well…it doesn’t taste like zucchini. I think you love it!

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