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: 10 minutesCook: 20 minutesTotal: 30 minutes
Fat 15 Carbs 53 Protein 11
Yield 4 1x



  • 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.

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.

Nutrition Facts

Serving Size: 1 waffle Calories: 386 Sugar: 22 Fat: 15 Carbohydrates: 53 Fiber: 6 Protein: 11
Author: Lee HershCategory: BreakfastMethod: Waffle MakerCuisine: American

Keywords: zucchini waffles

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