Zucchini Waffles are one of my tastiest veggie-sneak triumphs to date.
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.
Now, before this post progresses, there are a few things you need to know about zucchini waffles:
- Zucchini waffles are not not not salad waffles and do not taste or resemble vegetables in any way.
- They are sweet, moist, and reminiscent of the lovely warm flavor of zucchini bread (this Zucchini Banana Bread is my personal favorite).
- You can top zucchini waffles the same way you would top a regular waffle with maple syrup, butter, fresh berries, or powdered sugar.
- You can fool kids, spouses, and any green vegetable-hating eater at your table with these sneaky zucchini waffles. (These Healthy Zucchini Muffins with Chocolate Chips are another vegetable sneak to try.)
How to Make Zucchini Waffles
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. Just add butter and maple syrup, and we’re in waffle wonderland.
- Zucchini. This sneaky addition not only adds vitamins and minerals to these waffles but also makes the waffles (and Zucchini Fritters) extra moist.
- Whole Wheat Pastry Flour. My second healthy sneak that delivers some whole grain goodness into every bite (just like in these Whole Wheat Waffles).
- All-Purpose Flour. Balances the hearty whole wheat flour to keep the waffles light and fluffy.
- Brown Sugar. Just enough to sweeten the waffles and contribute a hint of mild molasses flavor.
- Greek Yogurt. Another sneaky addition that adds protein while also making these waffles extra tender and moist (just like in these Blueberry Biscuits).
- Eggs. Enriches the batter with fat and helps stabilize the waffles while they cook.
- Vanilla. Subtly flavors the batter.
- Lemon Zest. Enhances and brightens the flavor of the waffles.
- Walnuts. Add a little somethin’ somethin’ extra (plus they’re loaded with healthy Omega-3s).
- Cinnamon + Nutmeg. Provides just the right amount of aromatic spice that will have you thinking you’re wolfing down a slice of your favorite Blueberry Zucchini Bread.
- Combine the dry ingredients together in a large mixing bowl.
- In a separate mixing bowl mix the wet ingredients.
- Add the wet ingredients to the dry ingredients until everything is moistened. Do not over mix.
- Fold in the shredded zucchini, lemon zest, and walnuts.
- Cook waffles according to your iron’s instructions. Serve immediately with desired toppings.
- To Store. I find that these waffles are best stored in the freezer. However, leftover waffles may be kept in an airtight container in the fridge for 1 to 2 days.
- To Freeze. Keep leftover zucchini waffles in a freezer-safe bag or container in the freezer for up to 1 month.
- To Reheat. When ready to prepare, gently reheat refrigerated or frozen waffles in the toaster or toaster oven until crisp and heated through.
Recommended Tools to Make this Recipe
- Waffle Maker. Make perfect, golden waffles every time. So worth the cabinet space!
Frequently Asked Questions
No. Zucchini is beloved by cooks and bakers alike because it has a very mild taste that easily adopts the flavors of the ingredients it is paired with. These waffles, just like zucchini bread, adopt the flavor of cinnamon, nutmeg, and vanilla, while the zucchini simply adds bulk and moisture to the waffles.
No. This particular recipe is not vegan since it contains eggs, milk, and Greek yogurt. While I have not tested it personally, you could experiment by swapping in your favorite non-dairy yogurt, almond milk, and flax eggs for the non-vegan ingredients.
No. While I enjoy the addition of whole wheat flour, you may swap for an equal amount of all-purpose flour instead. You will lose the element of them being whole grain but they will still be delicious!
- 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 1/2 cups milk at room temperature
- 1/2 cup plain Greek yogurt
- 2 teaspoons vanilla extract
- 1 cup shredded zucchini patted dry of excess moisture
- 1 tablespoon lemon zest
- 1/4 cup roughly chopped toasted walnuts
- Butter and pure maple syrup, for serving
- Preheat waffle iron.
- In a large bowl, whisk together the whole wheat pastry flour, all purpose flour, baking soda, salt, cinnamon, nutmeg, and brown sugar.
- 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.
- 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.
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do you think the batter can be made the night before, store in fridge and cook the waffles in the morning? I’m trying to save time on Sunday mornings
Great question Lea! Honestly, I’ve never tried this, so I can’t say for certain. If you want to save time AND make sure the waffles turn out, I’d suggest premeasuring and combining the dry ingredients in one bowl, the wet in another, and shredding the zucchini in advance too. That way in the morning, you save yourself a lot of time on prep, but you can be confident that the waffles will turn out just right. I hope that helps!
I cannot wait to try these! However, why the 2 types of flour? Can I use just regular flour? Thanks!
Hi Desarae! Yes, you can use only all-purpose flour. You won’t get the same whole-grain benefit, but the waffles will taste great! I hope that you enjoy them.
I made these by the book, except that I added two tablespoons of oil because almost all waffle recipes have oil in them. I was worried about them sticking otherwise. It clearly wasn’t enough – they stuck horribly to the waffle maker and I had to abandon ship and make them into pancakes because the batter was so stuck on the waffle maker. I really think that there should be some oil in here like other waffle recipes.
Hi Laura! I’m sorry you had trouble with this recipe. I think for next time make sure to spray your waffle iron very well so that you don’t have a problem with them sticking. As far as the recipe, I stand by the ingredients due to that I test them multiple times for they get to my readers and it has always worked for me.