Whole Wheat Zucchini Chocolate Chunk Waffles

Have your breakfast and veggies too! Make these Healthy Chocolate Chunk Zucchini Waffles for a seasonal summer breakfast treat.

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
Author: Lee Hersh
Yield: 4 1x
Category: Breakfast
Method: Waffle Maker
Cuisine: American



  • 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


  • 2 eggs, large
  • 1 teaspoon vanilla extract
  • 1/4 cup maple syrup
  • 2 tablespoons coconut oil, melted
  • 1 cup unsweetened almond milk**


  1. First, preheat your waffle iron to medium heat.
  2. 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.
  3. In a large bowl, mix together all dry ingredients. Then add wet ingredients, minus the coconut oil.
  4. Melt the coconut oil and then measure out 2 tablespoons of melted coconut oil and add that to the batter and mix.
  5. 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).
  6. Serve with sliced banana and maple syrup.


  • 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.


  • Serving Size: 1 waffle
  • Calories: 386
  • Sugar: 22
  • Fat: 15
  • Carbohydrates: 53
  • Fiber: 6
  • Protein: 11


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