This zucchini waffles recipe is one I always keep on hand when I feel like I need to sneak some more vegetables into my kids diet! Plus, any dish that is as delicious as this and includes vegetables is a win for me. You can’t taste the zucchini in these waffles, so it’s really a great waffle recipe – or breakfast- that just so happens to include some vegetables!
We love waffles in our house and are constantly making this recipe for eggless waffles. But there are definitely days/weeks where I feel like I could use to sneak a few more vegetables into the kid’s diet (and mine too!). Enter this zucchini waffle recipe.
What ingredients do you need to make this recipe?
- Zucchini – shredded and excess liquid removed
- Flour
- Sugar
- Cinnamon
- Baking powder
- Eggs
- Vanilla extract
- Milk – I use whole milk but you can use any kind you’d like
I know I talk about sneaking vegetables into recipes, but some kids are pretty keen and can spot the green in any food! If your kids have an aversions to green, just peel the zucchini or simple say it’s green sprinkles and then it quickly becomes fun!
How to make zucchini waffles
- 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.
- Warm waffle makers. Let mixture sit (activates baking powder so waffles will be nice and fluffy) while waffle makers warm up – about 5 min.
- Spray waffle makers with cooking spray. Add 2-4 Tbs. for mini waffle makers or ⅓ cup for full size waffle maker.
- Cook until each side is golden brown. Remove, top with butter and syrup. Enjoy!
Anytime we make waffles lately, we use these mini waffle makers (we have two of them because they are SO AFFORDABLE!). We made the switch to mini makers and haven’t looked back. The waffles cook so much more quickly and they are the perfect size to freeze and re-heat for breakfast; which we do all of the time!
If you’re using a mini waffle maker, you can make about 16 waffles using this zucchini waffle recipe. So freeze up the extras and when you’re ready to eat them, throw them in a toaster or toaster oven for a quick breakfast.
As if zucchini’s in your waffle isn’t healthy enough, you can even add in some oats to make these a bit more hearty and healthy. Just use 1 cup flour and 1/2 cup oats. I like to grind my oats up, but you don’t have to. It just changes the texture of the waffles.
Can zucchini waffles be gluten free?
- Sure! Just substitute the flour in the recipe for gluten free flour. The ratio is 1 to 1. Just be sure to use a good baking gluten free flour like this one.
One of my favorite parts about these waffles is how fluffy they are. But how to you ensure your waffles will be fluffy?
- While your waffle makers are warming up, I let my mixture sit. This allows the baking powder to activate and that is what helps make them nice and fluffy!
I love to enjoy these waffles with just a pat of butter, but you can certainly add syrup if you’d like! Either way, delicious!
And hey, if waffles aren’t your thing (or maybe you don’t have a waffle maker), you can use this same mixture and make them into pancakes! Simple just cook them on a griddle and enjoy zucchini pancakes!
If your kids ask about ‘the green stuff’ you can always do what my husband does and say it’s green sprinkles! Now the kids ask for “green sprinkle waffles” and I feel so good about feeding them these.
Zucchini Waffles Recipe
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.
- 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.
- Cook until each side is golden brown. Remove, top with butter and syrup. Enjoy!
Susan Craig says
Your 5 Ingredient Cinnamon Spice Roasted Carrots are a family favorite. No need to hide the carrots when they are so delicious. The kids eat them right off of the baking sheet.
The Sweetphi Team says
Thanks Susan! So glad everyone loves them
Jess Fout says
As far as sneaking veggies goes, your Healthy Instant Pot potato soup recipe helps me sneak in the cauliflower. Sometimes I add some shredded carrots to that soup as well since that blends in with the cheese.
Fried rice is another way I sneak in veggies — when I dice things small enough, they don’t really notice or care to pick them out.
I’m actually kind of lucky — my kids are pretty good about eating vegetables. We garden, so since they help grow & pick the veggies, they are more receptive to eating them. I definitely tell other parents that if they have the time & space to grow veggies, that’s the best way to get kids to eat them!
SweetPhi Team says
These are great ways to sneak in veggies! Thanks so much for sharing
Cheri says
I’ve made these and Wow! So good. I also put zucchini into muffins and make them mini size then use as a snack with nut butter. My grandson gobbles them up he thinks they’re little cupcakes. These waffles make the rotation with the banana waffles in our house.
SweetPhi Team says
I love that he thinks they’re cupcakes – great work!
Tamara B. says
Thank goodness for the hand blenders and a grater! I am able to sneak many veggies in most of the foods without the children knowing! I love your recipes and thank-you for posting!
SweetPhi Team says
Thanks so much for the nice comment!
Denise L says
“Green sprinkles” – I love it! Luckily I don’t have to hide veggies but these pancakes still love delicious and healthy.
SweetPhi Team says
Whatever works, right!? Glad you like it!
Kristy says
I love sneaking veggies in anywhere I can! For me, it’s spinach in smoothies (can’t taste it) and a can of pumpkin in chili!
SweetPhi Team says
Thanks for sharing!
Sara says
Our kiddo isn’t a huge fan of veggies, so I try to sneak them in whenever possible. I put a handful of spinach in his smoothies, and when I made chili or spaghetti, I add a ton of finely chopped carrots to the base.
SweetPhi Team says
I love using smoothies to sneak spinach in too – great idea!
Monica says
Fortunately I don’t have to sneak veggies in my recipes. We love them raw or cooked. I cut up a colorful array of veggies each week. What we don’t eat in the next 3-4 days goes on a sheet pan, with a sliced onion, olive oil, salt & pepper. I then toss it into the oven for 45 – 60 minutes (depending on which veggies I am roasting). Then I cut up a new assortment of veggies to put in fridge. Love roasted vegetable – they come out so sweet.