Zucchini Bread Waffles Recipe

This easy Zucchini Bread Waffles recipe is made with wholesome ingredients like all-purpose flour, brown sugar, grated zucchini, and warm spices like cinnamon and nutmeg. This recipe creates wonderfully tender and fluffy waffles with a crisp exterior and all the comforting, spiced flavor of classic zucchini bread. The result is a perfect brunch or a fun twist on a sweet lunch.

Zucchini Bread Waffles Ingredients

• 250g (2 cups) all-purpose flour
• 100g (½ cup) packed light brown sugar
• 2 tsp baking powder
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ½ tsp salt
• 2 large eggs
• 120ml (½ cup) milk
• 120ml (½ cup) vegetable oil or melted butter
• 1 tsp vanilla extract
• 250g (about 2 cups) grated zucchini, with some moisture squeezed out

How To Make Zucchini Bread Waffles

1. Prepare the zucchini: Using the medium holes on a box grater, grate the zucchini. Place the grated zucchini in a clean kitchen towel or a few layers of paper towels and gently squeeze to remove about half of the excess moisture. Set aside.
2. Combine dry ingredients: In a large bowl, whisk together the all-purpose flour, brown sugar, baking powder, cinnamon, nutmeg, and salt.
3. Combine wet ingredients: In a separate medium bowl, whisk together the eggs, milk, vegetable oil (or melted butter), and vanilla extract until well combined.
4. Mix the batter: Pour the wet ingredients into the dry ingredients. Stir until just combined, being careful not to overmix. A few lumps are okay. Gently fold in the prepared grated zucchini.
5. Preheat the waffle iron: Preheat your waffle iron according to the manufacturer’s instructions. Lightly grease it if necessary.
6. Cook the waffles: Ladle the recommended amount of batter onto the hot waffle iron. Close the lid and cook for 4-6 minutes, or until the waffles are golden brown, crisp on the outside, and cooked through.
7. Serve immediately: Carefully remove the waffle and serve immediately with your favorite toppings. Repeat with the remaining batter.

Recipe Tips

• Squeeze the Zucchini (A Little): For crispier waffles, it’s important to gently squeeze some of the excess moisture from the grated zucchini. This prevents the waffles from being too steamy and soft on the inside, helping them develop a better crust.
• Don’t Overmix the Batter: Mix only until the wet and dry ingredients are just combined. Overmixing the batter can develop the gluten in the flour, which will make your waffles tough instead of tender and fluffy.
• Don’t Overfill the Iron: Use just enough batter to cover the center and most of the grids of your waffle iron. The batter will expand as it cooks. Overfilling can cause it to spill out the sides, creating a big mess.
• Keep Waffles Warm and Crisp: If you are making a large batch, you can keep the cooked waffles warm without them getting soggy. Place them in a single layer on a baking sheet in a preheated oven at 100°C (200°F) while you cook the rest.

What To Serve With Zucchini Bread Waffles

These Zucchini Bread Waffles are delicious with a simple pat of butter and a generous drizzle of maple syrup. For a taste that truly mimics zucchini bread with cream cheese frosting, you can top them with a dollop of Greek yogurt or a simple cream cheese glaze. A sprinkle of chopped walnuts or pecans adds a wonderful crunch and texture.

How To Store Zucchini Bread Waffles Leftovers

• Refrigerate: Store cooled waffles in an airtight container or zip-top bag in the refrigerator for up to 3 days.
• Freeze: These waffles freeze wonderfully. Let them cool completely, then place them in a single layer on a baking sheet to freeze solid. Transfer the frozen waffles to a freezer-safe bag. They will keep for up to 3 months. Reheat directly from frozen in a toaster or toaster oven for the best crispy texture.

Zucchini Bread Waffles Nutrition Facts

Serving Size: 1 waffle

• Calories: 310 kcal
• Total Fat: 15g
• Saturated Fat: 3g
• Cholesterol: 50mg
• Sodium: 340mg
• Total Carbohydrate: 39g
• Dietary Fiber: 2g
• Sugars: 16g
• Protein: 6g

Frequently Asked Questions

• Can I use whole wheat flour? Yes, you can substitute up to half of the all-purpose flour with whole wheat flour for extra fiber and a nuttier flavor. The waffles may be slightly denser.
• My waffles are soggy. What went wrong? Soggy waffles are usually caused by too much moisture in the batter. This is why it’s important to gently squeeze the grated zucchini. It can also happen if your waffle iron isn’t hot enough, so make sure it’s fully preheated.
• Can I make the batter ahead of time? It is best to make the batter right before you plan to use it. The baking powder will start to react as soon as it’s mixed with the wet ingredients, and letting the batter sit for too long can result in flat, dense waffles.

Try More Recipes:

• Zucchini Cake Recipe
• Zucchini Caprese Sliders Recipe
• Zucchini Quinoa Cakes Recipe