Zucchini Waffles

I can’t help but smile when I hear the word “waffles”.

Waffles.  Waffles.  Waffles.

Definitely as much fun to say as they are to eat.

And you’ll have all the more fun eating this delicious recipe knowing that they are made with a mound of shredded zucchini and white whole wheat flour!  But I promise that the only hint of a veggie your kids may notice will be the cute green flecks decorating the waffles — the zucchini taste all but disappears in that vanilla-cinnamon-y goodness.  They are absolutely delicious, and the perfect waffle fluffiness too.  :)

Keep checking back for more delicious recipes during “Zucchini Week” here at Gimme Some Oven!

Zucchini Waffles

You will love these fresh and yummy Zucchini Waffles recipe. The zucchini leaves the waffles super-moist and delicious!


1 large zucchini, ends trimmed
1-1/2 cups white whole wheat flour (or all-purpose unbleached flour)
1 Tbsp. baking powder
1 tsp. kosher salt
1 tsp. cinnamon
1/3 cup sugar
1-1/2 cups milk (I used skim)
2 large eggs
1 tsp. pure vanilla extract, store-bought or homemade


Preheat waffle maker to 400°F.

Grate the zucchini on the large holes of a box grater. Use a strainer or dishtowel to then squeeze some of the moisture out of the zucchini, then set aside.

In a large mixing bowl, combine flour, baking powder, salt, cinnamon and sugar. Stir together.

In another large bowl, whisk together the milk, eggs, and vanilla extract. Add the dry ingredients (the flour mixture), and beat until smooth. Fold in the zucchini and mix well.

Spray the waffle maker with cooking spray (top and bottom plates). Spread half of the batter evenly over the bottom of the waffle maker (generally about 1/2 cup per waffle), and close the top. Cook for 5 minutes, or until the waffles are as crisp as you like them. (Different waffle making equipment will cook at different rates, so please follow the instructions that come with your machine.) Repeat with remaining batter.

Serve hot, topped with butter and maple syrup.

Adapted from The Perfect Pantry.

If you make this recipe, be sure to snap a photo and hashtag it #gimmesomeoven. I'd love to see what you cook!

Ali’s Tip:

These can be made with an electric mixer, but they are also totally easy with just a whisk and a mixing bowl.

Source: Adapted from The Perfect Pantry.

Leave a Comment:


  1. The Purple Carrot — August 30, 2011 @ 9:51 pm (#)

    These look delicious!

  2. leaf (the indolent cook) — August 31, 2011 @ 12:36 am (#)

    This is interesting! A good way to get your daily vegetable quota through dessert. ;)

  3. Caroline @ chocolate and carrots — August 31, 2011 @ 4:38 am (#)

    Waffles, waffles, waffles…say that 3 times fast! ;-) These look incredible. My husband has been begging for waffles lately…and I’ve been in a pancake mood. So, these might be the ticket! They look delicious!

  4. Courtney — August 31, 2011 @ 7:17 am (#)

    yummy!! I might have to go make these now!

  5. Julie @ Julie's Eats & Treats — August 31, 2011 @ 7:40 am (#)

    I just made zucchini pancakes this weekend. Can’t wait to try out the waffles. Sounds amazing!

  6. Erin — August 31, 2011 @ 8:10 am (#)

    When I first saw this I said outloud to no one, “No way!”. I love that you put zucchini in a waffle!

  7. Meister @ The Nervous Cook — August 31, 2011 @ 1:07 pm (#)

    I love zucchini, but I’m not terribly into waffles (…not having a waffle iron contributes to this…) — would this work as a pancake??

  8. Jen @ My Kitchen Addiction — September 2, 2011 @ 6:15 am (#)

    These sound so tasty! I don’t normally enjoy getting out the waffle maker (it usually overflows all over my countertops), but this might be the inspiration I needed!

  9. Denise @ Creative Kitchen — September 2, 2011 @ 11:41 am (#)

    My first visit here…what a cute blog name! I love the idea of these zucchini waffles. Just discovered how much I love zucchini this past summer. :)

  10. Rebekah — January 8, 2012 @ 3:20 pm (#)

    I made these this morning and they were so great! The only change I made was using soy milk (it’s all I had). My 4 year-old devoured them! Thank you so much!

  11. Barb A. — January 22, 2012 @ 10:03 pm (#)

    This looks like a great way to make a dent in my freezer full of zucchini! Since I already have it measured out and frozen though, what quantity would you say is equal to the large zucchini called for here?
    Thanks for the help!

  12. Randa — February 27, 2012 @ 10:59 am (#)

    I posted this AMAZING recipe on my blog and linked back to you.

  13. Susan — January 10, 2013 @ 9:34 am (#)

    Yup. These are amazing. My little boys didn’t have a clue about the zucchini and chomped them up. My only complaint is that this batch is humongous and I think I can probably make waffles every day for a week with this much batter. That’s it, though! Otherwise, you’ve created amazing waffles. Thank you for that.

  14. April — February 11, 2013 @ 7:12 pm (#)

    Making these now, and planning to freeze. Thanks for the recipe!


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