Go Back
–+ servings
Stack of zucchini waffles with syrup on white plate

Zucchini Waffles Recipe

This zucchini waffles recipe is the perfect way to start your day off right and makes plenty to have leftovers to enjoy all week.
5 from 4 votes
Print
Servings: 16 mini waffles

Equipment

Ingredients

  • 1 zucchini medium, shredded and excess liquid removed. This will be 1 cup shredded.
  • 1 1/2 cups flour
  • 1/4 cup sugar
  • 1/2 teaspoon cinnamon
  • 1 Tablespoon baking powder
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups milk I use whole milk but you can use any kind you'd like

Instructions

  • Shred zucchini and drain excess liquid by squeezing in paper towel.  Put in medium bowl.  
  • Combine dry ingredients.  Combine wet ingredients and stir. 
  • Add dry ingredients to zucchini shreds and mix.
  • Add wet ingredients and stir to combine.
    Adding wet ingredients into dry
  • Warm waffle makers.  Let mixture sit while waffle makers warm up - about 5 minutes.
  • Spray waffle makers with cooking spray. Add approximately 2-4 Tbs. per mini waffle maker or approximately 1/3 cup for a full size waffle maker.
    Adding zucchini waffle batter into waffle maker
  • Cook until each side is golden brown. Remove, top with butter and syrup. Enjoy!
    Pouring syrup on waffle stack

Video

Notes

Your comments and feedback are helpful and appreciated!! If you’ve tried this recipe or any other recipe on SweetPhi.com, please rate the recipe and leave a comment below! If you took some photos, we'd love to see them - you can share on Instagram or email them to phi@sweetphi.com and we'll add it to our reader recreations!
 

Nutrition

Calories: 80kcal | Carbohydrates: 14g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 23mg | Sodium: 98mg | Potassium: 83mg | Fiber: 1g | Sugar: 5g | Vitamin A: 91IU | Vitamin C: 2mg | Calcium: 77mg | Iron: 1mg