Looking to add more vegetables to breakfast? These zucchini waffles are an easy, delicious way to sneak shredded zucchini into a morning meal without compromising flavor. They’re made with whole wheat flour, a touch of maple syrup, and a handful of chocolate chunks for a seasonal, crowd-pleasing breakfast.
Waffles for Zucchini Season!
When summer delivers a surplus of zucchini, make breakfast the highlight of the day. These waffles combine whole grains, tender shredded zucchini, warming cinnamon, and chocolate chunks for a balanced, satisfying bite. They stay tender on the inside, crisp on the edges, and pair perfectly with maple syrup and fresh fruit.
What makes this recipe great is how simple it is to prepare: grate the zucchini, squeeze out excess moisture, mix dry and wet ingredients separately, then combine and cook. If you don’t own a waffle iron, the batter easily transforms into fluffy pancakes.
Featured Ingredients
These waffles are naturally sweetened with maple syrup and flavored with cinnamon. They use whole grain flour and coconut oil for a lighter texture. Key ingredients include:
- Eggs
- Vanilla extract
- Maple syrup
- Coconut oil (melted)
- Unsweetened almond milk
- White whole wheat flour
- Shredded zucchini (well drained)
- Baking soda
- Cinnamon and a pinch of salt
- Chocolate chunks or chips
Top Tips for Zucchini Waffles
Grate the zucchini coarsely: a thicker grate gives texture and visible flecks of green, and the zucchini blends into the batter without a strong squash flavor.
Squeeze out moisture: remove as much liquid as possible with a clean kitchen towel or paper towels. This helps the waffles cook evenly and prevents sogginess.
Aim for a thick batter: the batter should be slightly thinner than a muffin batter and thicker than pancake batter. If it seems too thick, add almond milk a tablespoon at a time.
No waffle maker? Use the same batter to make pancakes. Add a bit more milk to thin the batter and cook on a hot griddle for about 1.5 minutes per side.
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Serving Suggestions
- Baked bacon or oven-roasted bacon for a crispy side.
- Homemade breakfast sausage or turkey sausage patties for added protein.
- Baked eggs in a muffin tin for an easy portable option.
- Simple scrambled eggs or an omelet for a classic breakfast plate.
Storage
Allow waffles to cool completely before storing. Place cooled waffles in an airtight container or a gallon-size resealable bag and refrigerate for up to 3–5 days. For best texture, reheat briefly in the microwave or toast them in a toaster or oven to restore crispness.
Reheating: Microwave on high for 45 seconds to 1 minute, or toast on medium until heated through and crisp.
Freezer Directions
- Let the waffles cool completely on a wire rack.
- Wrap each waffle individually in foil or parchment, pressing out excess air, then place in a sealed freezer bag.
- Freeze for up to 3 months. Reheat from frozen in a toaster or oven until warmed and crisp.
More of our Favorite…
Zucchini Recipes
- Chocolate Zucchini Bread
- Baked Zucchini
- Zucchini Bread
- Zucchini Muffins
Whole Wheat Zucchini Chocolate Chunk Waffles
Ingredients
Dry
- 1.5 cups white whole wheat flour
- 1 cup shredded zucchini, squeezed and packed
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/8 teaspoon salt
- 1/2 cup chocolate chunks
Wet
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup maple syrup
- 2 tablespoons coconut oil, melted
- 1 cup unsweetened plain almond milk
Instructions
- Preheat your waffle iron to medium heat so it’s hot by the time the batter is ready.
- Shred the zucchini using a cheese grater or food processor. Place the shredded zucchini in a clean kitchen towel or several paper towels and squeeze out as much moisture as possible, then measure 1 packed cup.
- In a large bowl, whisk together the dry ingredients: flour, baking soda, cinnamon, and salt. Stir in the chocolate chunks so they are evenly distributed.
- In a separate bowl, beat the eggs and whisk in the vanilla, maple syrup, and almond milk. Add the wet mixture to the dry ingredients and stir until just combined.
- Stir in the shredded zucchini, then add 2 tablespoons of melted coconut oil and mix until the batter is uniform. The batter should be slightly thick but pourable; add a tablespoon of almond milk if it seems too stiff.
- Lightly grease the waffle iron with coconut oil spray or brush with a little oil. Scoop about 2/3 cup of batter onto the center of the iron (amount will vary by waffle maker). Close, flip if needed, and cook for about 1½ to 2½ minutes per waffle, until golden and set.
- Remove waffles and keep them warm in a low oven while you cook the remaining batter. Serve warm with sliced banana, extra chocolate chunks, and real maple syrup.
Tips & Notes
- The batter should be slightly thicker than pancake batter; if it’s too thick, thin with 1 tablespoon of almond milk at a time until you reach the desired consistency.
- To make pancakes instead: add about 1/4 to 1/3 cup more almond milk to thin the batter, then cook on a hot griddle for roughly 1.5 minutes per side.
- You can swap the chocolate chunks for chopped nuts, dried fruit, or leave them out for a less sweet version.
- These waffles freeze and reheat well—freeze individually wrapped waffles for quick breakfasts on busy mornings.
Watch It
Video demonstration available on the original recipe page for a quick visual walkthrough of the steps and tips.
Nutrition
Calories: 386 kcal, Carbohydrates: 53 g, Protein: 11 g, Fat: 15 g, Fiber: 6 g, Sugar: 22 g
Nutrition information is automatically calculated and should be used as an approximation.
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