Trying to eat more veggies? Sneak some shredded zucchini into this yummy zucchini waffles recipe!
Waffles for Zucchini Season!
We have so many breakfast ideas here at Fit Foodie Finds and oh do we have a thing for pancakes and waffles. Today’s recipe is a seasonal summer breakfast recipe that involves whole grains, shredded zucchini, and chocolate chunks (cuz why not?).
What I love about this sweet breakfast recipe is that there’s actually a whole serving of veggies in them. These zucchini waffles are fluffy, tender, and perfectly cooked. We added a handful of chocolate chips (because why not) and serve them with maple syrup!
PS: try making these with any kind of summer squash!
Featured Ingredients
These waffles are naturally sweetened from maple syrup and cinnamon and are made with whole grains and coconut oil. Here’s what you need:
- eggs
- vanilla
- maple syrup
- coconut oil
- almond milk
- white whole wheat flour
- zucchini
- baking soda
- cinnamon
- salt
- chocolate chunks
Top Tips for Zucchini Waffles
Grate zucchini thick: we love using a thick grate so that you can really see the zucchini! Don’t worry, it’s not overpowering, zucchini is actually pretty mild in flavor.
Thick batter is good batter: this batter is slightly thinner than pancake batter, but still should be thick!
No waffle maker? Turn them into pancakes, it’s as simple as that!
Latest Waffles Recipes
Serving Suggestions
Storage
Store cooled waffles in an airtight container or gallon-size ziplock bag in the fridge for up to 3-5 days.
To reheat: reheat on high in the microwave for 45 seconds-1 minute.
Freezer Directions
- Let the waffles cool completely.
- Wrap each waffle tightly with tin foil, removing as much air as possible.
- Freeze for up to 3 months.
Whole Wheat Zucchini Chocolate Chunk Waffles
Ingredients
Dry
- 1.5 cup white whole wheat flour
- 1 cup shredded zucchini squeezed and packed
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ⅛ teaspoon salt
- 1/2 cup chocolate chunks
Wet
- 2 large eggs large
- 1 teaspoon vanilla extract
- 1/4 cup maple syrup
- 2 tablespoons coconut oil melted
- 1 cup unsweetened, plain almond milk**
Instructions
- First, preheat your waffle iron to medium heat.
- Next, prepare zucchini by shredding with a cheese grater. Use a cloth or paper towel to remove as much moisture as possible by squeezing it out.
- In a large bowl, mix together all dry ingredients. Then add wet ingredients, minus the coconut oil.
- Melt the coconut oil and then measure out 2 tablespoons of melted coconut oil and add that to the batter and mix.
- Spray waffle iron with coconut oil cooking spray on both sides. Then, scoop in about ⅔ cup of batter. Close the waffle iron, flip, and let cook for about 1 minute and 30 seconds to 2 minutes and 30 seconds (depending on how hot your iron is).
- Serve with sliced banana and maple syrup.
Tips & Notes
- The batter should be a little thicker than pancake batter, but not too thick! Start with 1 cup of almond milk and add a tablespoon at a time if it’s too thick.
- To make pancakes: add about ¼ cup to ⅓ cup more almond milk to thin the batter out a little bit. Cook over medium heat for about 1.5 minutes per side.
What white wholemeal flour do you use? Thanks
We use King Arthur White Whole Wheat!
So good!
These waffles are the best! Our kids love them, too! Easy to make ahead of time and store in freezer or fridge. Heat very well in the microwave for quick and healthy breakfast.
YAY! Glad you loved them!
Yes yes yes, zucchini waffles! My mother didn’t even bother trying to integrate vegetables into my breakfast unless if I was having an omelet or a little bit of potatoes on the side of my pancakes! LOL! Wish I had a more sophisticated palette that actually enjoyed the taste of zucchini back in those days. These waffles look fantabulous (if that’s even an actual word) with each of them so perfectly plated with banana, chocolate chunks, and maple syrup. How could you resist them?