A healthy alternative to waffles are these zucchini bread waffles. You can freeze any leftovers and reheat them in the toaster. Additionally, they taste fantastic slathered with peanut butter.
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Total Time: | 45 mins |
| Servings: | 8 |
Ingredients
- 1 ½ cups milk
- 1 cup shredded zucchini
- 2 eggs
- 2 tablespoons butter, melted
- 1 ½ cups whole wheat flour
- 1 cup quick-cooking oats
- 1 tablespoon baking powder
- 2 tablespoons brown sugar
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
Instructions
- Preheat a waffle iron according to manufacturer’s instructions.
- Stir milk, zucchini, eggs, and butter in a large bowl until evenly blended. Combine flour, oats, baking powder, brown sugar, salt, and cinnamon in another bowl; gradually stir flour mixture into zucchini mixture.
- Ladle batter into the preheated waffle iron. Cook until waffles are golden and crisp, about 5 minutes.
Nutrition Facts
| Calories | 198 kcal |
| Carbohydrate | 30 g |
| Cholesterol | 58 mg |
| Dietary Fiber | 4 g |
| Protein | 8 g |
| Saturated Fat | 3 g |
| Sodium | 478 mg |
| Sugars | 6 g |
| Fat | 6 g |
| Unsaturated Fat | 0 g |
Reviews
I cut the recipe in half because i only had 1/2 cup of zucchini. It was tasty, kinda crunchy. I used old fashioned oats instead of quick. And served with lite syrup. Would make again.
Ok so I completely forgot to add the oats but these still turned out great. The kids loved them and both asked for seconds. Next time I’ll make with the oats. This is a great, filling, healthy breakfast for the kids without much of added sugar. I’ll make these again!
I used a tablespoon of cinnamon and a 1/4 teaspoon of cloves. I used half whole wheat flour and half bread flour. I also used half and half instead of milk bc I had it in the fridge and it needed to get used up soon. Also was out of brown sugar so used white sugar. Finally, rather than melted butter, used applesauce. I updated this last time and it didn’t save which is too bad bc I made notes about the wheat to white flour ratio that I cannot recall.
Great flavor, but they stuck like crazy to the waffle iron. Add more butter next time, and spray the iron.
We enjoyed them but only gave 4 stars because I had to add 4 teaspoons of cinnamon. I also added diced bananas and chopped nuts. Very good!
Very tasty. I substituted buttermilk and increases spice.
Made it exactly as is; other reviews are right, needs a lot more spice. Perfect for my toddler as is though. Will add more spice the next time around (kiddo can handle it). Not as much a fan of it between me and my husband. LOL tasted “good for us” …more of a comment on us rather than the recipe though.
I didn’t have whole wheat flour so I used a combo of oats, rice and coconut flour. 1tsp Stevia instead of brown sugar. Oh, and almond milk. Which goes to show how versatile this recipe is!
Disclaimer: I did not follow these to the T, made adjustments to try to lighten them up as I had seen comments about these being too heavy- however, my family loved them. Most importantly , I folded in egg whites that had been beaten to stiff peaks with some sugar. The waffles still came out quite heavy and not very crisp, so I went all out and added chocolate chips and cocoa powder to turn them into dessert.
I followed this recipe exactly, and it was great. My family loved it. My only change would be a little more cinnamon. I will definitely be making this recipe again!
I thought these were great! I followed the recipe almost exactly (I only had old fashioned oats and I added a tablespoon of 10 grain hot cereal for extra whole grains) and I had no issues with the consistency of the batter. I have a Mickey Mouse waffle iron and found that 1/2 cup of batter filled it perfectly and one waffle was very filling. I can’t remember how many the batch made. 8 maybe. Made them the night before, popped them in the toaster the next morning, and threw the leftovers in the freezer for later on. Delicious! My husband liked them enough that he took a few with him for lunch. Will definitely make again. Maybe trying the applesauce instead of butter trick.
I made this a healthier vegan option, with flax eggs, rice milk, and applesauce instead of butter. I doubt that those small subs would change the consistency a lot, but this was a particularly dry thick batter. I had to add probably an extra cup of milk to the batter, and still they never cooked all the way through. Not sure if I will make again. They tasted great even if not fully cooked, but they seem to need something, probably another baking agent, like soda maybe? Might keep experimenting…
Delicious waffles! I took the advice of some of the past reviewers and pureed the zucchini for a smoother texture. I also used buttermilk instead of milk, and I found the batter to be just right in consistency. I’ll definitely be making these again and again!
I used bananas instead of zucchini. And I left out the cinnamon too. So delicious. I warmed up some syrup and mixed in some peanut butter to make a peanut butter syrup. What a treat! I will try the recipe the way it is when I have zucchini to use up. Can’t wait! What a great recipe.
Very good. Modified a bit by soaking old fashioned oats in wet ingredients first. Added about another half cup of milk to loosen up the batter. Also used summer squash and apple grated with zucchini for 1 cup of the mixture. Froze the rest in 1 cup bags to be able to quickly mix another batch. Very good and a great use of squash.
For me, I made waffles and they seemed a bit heavy and I would recommend doubling the cinnamon. Still, they were pretty good.
Really enjoyed these, knew they were more like zucchini bread than crispy waffles from the reviews. I made 1/2 the recipe and it made 2 belgian waffles and one was quite filling. I added about a Tablespoon each of wheat germ and 7 grain cereal, more cinnamon and used coconut oil instead of butter. Love that these have oats and whole wheat and a veggie. I love quick breads, so this is a good substitute in the hot summer and also good portion control. Thanks for posting and for the comments.
I modified the recipe a little to make it appetizing for my kids because I wasn’t sure how they would respond to the shredded zucchini. So I put the liquid ingredients in the Vitamix until they we’re well blended. Then poured the wet ingredients into the dry and hand stirred until well blended. I used 1/4 less flour and about a tablespoon more milk to make the mix less thick. The whole family loved it!
I don’t have a waffle iron. Has anyone tried these as pancakes? Sounds really yummy and zucchini season is here.
If you like zucchini bread, you should like these waffles. The batter is thick but that may be because I like to soak the oats in the milk to soften before adding the rest of the ingredients. With the abundance of zucchini in the garden, this is a good option.
I searched this recipe to use up some garden zucchini and the whole family enjoyed them. My six year old was less than enthusiastic to try but enjoyed them immensely, announcing that you couldn’t even taste the zucchini, which I found to be true. They never crisped up very well like regular waffles, but maintained a more bread texture which was fine with us. I also found the batter to be pretty thick for the waffle iron so after the first batch I ended up adding extra milk to the mixture. I dumped a lot of cinnamon in as is my style but next time I’m going to take my love of spices to a new level and add cloves, nutmeg, cinnamon and ginger. I do this to all my banana/zucchini/pumpkin breads and it has never failed me. We served them with maple syrup warmed with butter and a side of grilled peaches. It was a delicious and filling breakfast. Oh yeah, I also used whole spelt as I try not to use wheat in my baking to avoid possible future food intolerances.