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! (No zucchini to be had? Check out this Whole Wheat Waffles recipe!)


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

Yield: 6 Belgian waffles
Prep Time:
15 mins
Cook Time:
5 mins
Total Time:
25 mins
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.


  • 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 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
  • Butter — and pure maple syrup, for serving


  1. Preheat waffle iron.
  2. In a large bowl, whisk together the whole wheat pastry flour, all purpose flour, baking soda, salt, cinnamon, nutmeg, and brown sugar.
  3. 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.
  4. 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.

Recipe Notes

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.
Course: Breakfast
Cuisine: American
Keyword: Healthy Breakfast Recipe, Zucchini Waffles

Did you try this recipe? I want to see! Follow Well Plated on Instagram, snap a photo, and tag it #wellplated. I love to know what you are making!

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

This post contains some affiliate links, which means that I make a small commission off items you purchase at no additional cost to you.

About Erin Clarke

I’m fearlessly dedicated to making healthy food taste incredible. Wearer of plaid, travel enthusiast, and firmly convinced that sweets and veggies both deserve a place at the table. MORE ABOUT ERIN…


  1. 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.

  2. 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!

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

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

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

  6. Maegan @ The BakerMama Reply

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

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

  8. 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!

    • 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. 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

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  23. 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!

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