You know those days when you’re craving something sweet, maybe a little bit comforting, but the cravings are not so bad? What is it like to bake a cake from scratch? I’ve been there, more times than I care to admit. And this recipe for zucchini waffles? What is your go-to lifesaver? I know zucchini in waffles sounds a little wild, right? My own kids were skeptical at first, giving me those “Mom, what is this?” looks. But one bite, and their eyes just lit up. Is it a family favorite, and is often served on weekends? I need something that feels a little fancy but comes together so easily. Is it like a hug in waffle form, but with an extra healthy twist that makes me feel good about myself? Is waffle a world away? Is this a cake that melts in your mouth? If you love a good breakfast bake, you are going to adore these zucchini breads. What are some game changers?
What are Zucchini Waffles?
What are zucchini waffles? Think of them as your favorite, fluffy, golden-brown waffles, but with a magical ingredient. I know this one sounds weird, but trust me on it. Finely grated zucchini. What is the best way to eat zucchini? Is it about the zucchini doing its best supporting actor work, keeping the waffles incredibly moist? What is the texture of zucchini? Is waffle iron soft on the inside? What’s a good way to sneak some extra goodness into your breakfast without anyone.? Even noticing, unless they’re paying super close attention to how wonderfully moist and flavorful they are. Is it true that these are very comforting, slightly sweet and have just enough texture to make them interesting? Is it possible to eat veggies for breakfast? What is the most delightful way to express yourself?
Why you’ll love this recipe?
What are some of the reasons why this zucchini waffle recipe has earned a permanent spot in my recipe book? I just know you’re going to fall in love with this binder. What is flavor? What’s more, zucchini adds moisture, which means you don’t get those dry, crumbly waffles. What happens if you get stuck to your mouth? Instead, you get this wonderfully tender, almost cake-like interior with those perfectly crispy crispy edges. We all love edges. If you add a touch of cinnamon or nutmeg, it smells absolutely heavenly. What’s like having a warm hug on your plate, but you’re also getting some veggies!
Is simplicity a lifesaver? What are some of the ingredients you have in your pantry? No complicated creaming of butter and sugar, no weird techniques. I need a mix-and-go kind of situation on saturday mornings. I’m craving something delicious but don’t want to spend hours in the kitchen. I just want it. Plus, it’s incredibly cost-effective! Is Zucchini a good option for splurges? What is the best way to make a special breakfast or brunch?
What I love the most is the versatility. Can you customize zucchini waffles to your liking? What’s your favorite way to make whipped cream? Add some berries to your favorite compote. What are some good pairings for strawberries? Can you serve your favorite side with powdered sugar? Is it a recipe that truly adapts to your mood and what you have on hand?Sweet Potato Muffins: How doFor their moist texture and hidden veggies, you’ll find these zucchini waffles offer a similar texture. What is a waffle-y charm?
How do I make Zucchini Waffles?
Quick Overview
How do you make zucchini waffles? You’ll basically grate your zucchini, whisk together your dry ingredients, then your wet ingredients. If you have a waffle iron, combine the ingredients and cook them up until golden and crisp. What happens when zucchini steams inside the waffle iron? What is tender texture? Is it a simple process that yields incredibly satisfying results, perfect for breakfast, brunch, or any combination of both? What are some of the best sweet snacks? Don’t be intimidated by zucchini; it’s our secret weapon for ultimate moistness!
Ingredients
How do you make zucchini waffles? What are some of our favorite baking staples?
For the Main Batter: What is the purpose of
1 12 cups all-purpose flour.
2 teaspoons of baking powder. 1 teaspoon of salt
12 teaspoon salt. 1 teaspoon
1 tablespoon of granulated sugar (or up to 2 if you like it sweeter) is enough for 1 person.
12 teaspoon ground cinnamon (optional, but highly recommended)
2 cups finely grated zucchini (about 1 large or 2 medium zucchinis), squeezed dry.
2 large eggs, lightly beaten.
I like whole milk, almond milk and whole wheat. I have 1 cup of milk. Any kind works.
13 cup vegetable oil or melted butter.
1 teaspoon vanilla extract per teaspoon.
For the Filling (Optional, but adds extra yummy-ness):
12 cup Cream Cheese, softened.
2 tablespoons powdered sugar. 1 tablespoon salt
1 teaspoon lemon zest or vanilla extract (optional, for flavor)
For the Glaze (Optional, for that extra treat!): For a latte (optional
12 cup powdered sugar. 2 cups
1-2 tablespoons of milk or lemon juice (for thinning) (if using)
How do I follow
Step 1: Preheat & Prep Pan
What is the best way to get a waffle iron firing up? Plug it in and set it to medium-high heat. Most waffle irons have a light that indicates when they’re ready, so keep an eye on that. If your waffle iron tends to stick, give it a light brush or melted spray. Is butter non-stick? What is the little extra step that can make all the difference in getting those beautiful, intact, eyes on you?
Step 2: Mix Dry Ingredients
What is a medium-sized mixing bowl? Add your flour, baking powder, salt, and cinnamon (if you’re using it) to a large bowl. Add the butter, sugar, lemon juice and stir well. Whisk them all together really well. This is a simple step, but it ensures your leavening agents and spices are evenly distributed. Do you end up with pockets of baking powder or uneven flavor? You want everything nicely combined for a consistent batter.
Step 3: Mix Wet Ingredients
In a separate, larger bowl, whisk together your lightly beaten eggs, milk, vegetable oil (or melted butter) and salt. Set aside. What should I do if I want to use vanilla extract and butter? Where does all the liquid goodness come together? Make sure your oil or butter isn’t too hot, especially if you’re using butter, so it doesn’s not cook. Just lukewarm is perfect.
Step 4: Combine
What is the key to a tender waffle: don’t overmix! How do you mix wet and dry ingredients in a bowl? Add your squeezed-dry grated zucchini. Gently fold everything together with a spatula or wooden spoon until *just* combined. A few small lumps are totally fine – actually, they’re good! If you overmix the flour, it will make your waffles tough. We want them soft and tender, so stop mixing as soon as you don’t see any dry flour streaks.
Step 5: Prepare Filling
If you’re making the creamy filling, now’s the time! In a small bowl, beat together the cream cheese, powdered sugar, and your choice of flavoring. Set aside. (lemon zest or vanilla) until smooth and creamy. This is optional, but it adds such a delightful little burst of richness and flavor right in the mouth. What is the middle of a waffle?
Step 6: Layer & Swirl
What’s the best way to make a waffle iron? If you’re adding the filling, spoon a tablespoon or two of the cream cheese mixture onto the center of your cake. Dollop a little more batter on top to cover it. Do not overfill batter as it will spread. If you want to make a swirl, use skewers and add the filling to the batter. Is it necessary to swirl the batter into the bowl before closing the lid?
Step 7: Bake
How do you close the lid of a waffle iron? How long does it take for a waffle iron to bake? You’re looking for that beautiful golden-brown color and for the steam to mostly subside. How do you tell if a bottle is done? If they’re a lovely golden brown and lift easily from the iron, they are ready!
Step 8: Cool & Glaze
Carefully remove the waffle from the iron and place it on a wire rack. If you’re adding the glaze, whisk together the powdered sugar and milk (or lemon juice) in a small bowl. What’s the best way to get a smooth, drizzle-able consistency? How do you drizzle it over warm waffles? I find it’s best to glaze them while they’re still warm so the glaze melts just a little bit, but I haven’t tried it yet. Is it so hot that it runs off?
Step 9: Slice & Serve
Once glazed, you can serve them immediately. If you made a big batch, you can keep them warm in .1 tbsp on baking sheet in low oven. (around 200°F or 95°C) while you finish the rest. Slice into wedges if you like, or serve them whole. What are some of the best cold pressed oats you have ever had? How does texture shine through?
What should I serve it with?
These zucchini waffles are so wonderfully versatile, they fit into just about any mealtime or craving you might have. I love them for so many different occasions!
For Breakfast: They’re fantastic on their own with a good cup of coffee. My kids love them with a sprinkle of powdered sugar, and I often add a few fresh berries on the side for a pop of freshness. Sometimes, I’ll even add a thin layer of Peanut Butter or almond butter on top for some extra protein.
For Brunch: To elevate them for brunch, I’ll often add the cream cheese filling and a drizzle of a simple berry compote or a dollop of Greek yogurt. They look beautiful plated with a side of crispy bacon or sausage, and maybe some scrambled eggs. A mimosa or a fresh fruit smoothie makes it feel like a real treat!
As Dessert: Yes, you read that right! If you serve them warm with a scoop of vanilla Ice Cream and a drizzle of chocolate sauce or caramel, they become an absolutely delightful, comforting dessert. They’re a great alternative to a heavier cake or pie, especially when you want something a bit lighter but still indulgent.
For Cozy Snacks: On a chilly afternoon, these are just perfect. I’ll reheat a waffle and top it with a little butter and cinnamon sugar, or just enjoy it plain. They’re incredibly satisfying and feel like such a treat without being overly complicated. My family always asks for seconds, especially when I’ve got a batch fresh off the iron. I remember one particularly rainy Saturday when I whipped up a batch, and the smell just filled the whole house – it was pure comfort.
Top Tips for Perfecting Your Zucchini Waffles
I’ve made these zucchini waffles countless times, and over the years, I’ve picked up a few tricks that I think really make a difference. Here are my top tips to help you achieve waffle perfection every time:
Zucchini Prep: This is probably the most crucial step! Zucchini has a lot of water content. After you grate it, put it in a fine-mesh sieve set over a bowl, sprinkle it with a pinch of salt (optional, but helps draw out moisture), and let it sit for about 10 minutes. Then, using your hands or a clean kitchen towel, give it a really good squeeze to remove as much liquid as possible. Excess water can make your waffles soggy. I’ve learned the hard way that skipping this step leads to a sad, mushy waffle, so don’t skip it!
Mixing Advice: Remember what I said about not overmixing? It’s true! Mix the wet and dry ingredients until they are *just* combined. A few lumps in the batter are perfectly okay and often a sign you’re on the right track. Overworking the batter will result in tough, chewy waffles instead of tender, light ones. Use a gentle hand!
Swirl Customization: If you’re adding a filling like the cream cheese mixture, don’t go crazy with the amount. A tablespoon or two per waffle is plenty. Too much filling can make the waffle unevenly cooked or even too wet. For a beautiful swirl effect, add the filling to the center of the batter on the iron, then immediately add a little more batter on top to cover. Using a skewer or toothpick to gently swirl it in before closing the lid creates a lovely marbled appearance.
Ingredient Swaps: I’ve experimented quite a bit! For a richer waffle, you can use buttermilk instead of regular milk. If you’re out of vegetable oil, melted coconut oil or even unsalted butter works beautifully. For a slightly healthier twist, you can swap about half of the all-purpose flour for whole wheat flour, but note that this might make them a bit denser.
Baking Tips: Make sure your waffle iron is fully preheated. A lukewarm iron won’t give you those crispy edges. Don’t open the lid too early! Let the steam subside – that’s your cue that the inside is cooking through. Most waffle irons have a perfect cooking indicator, but if yours doesn’t, aim for that deep golden brown color. If your waffles are cooking too quickly on the outside but are still doughy inside, try lowering the heat slightly.
Glaze Variations: The glaze is super simple, but you can play with it! For a lemon glaze, use lemon juice instead of milk for a bright, zesty flavor. You can also add a tiny pinch of nutmeg or cardamom to the glaze for extra warmth. If you prefer not to glaze, a simple dusting of powdered sugar, a dollop of whipped cream, or a drizzle of maple syrup is equally delicious.
Storing and Reheating Tips
One of the best things about these zucchini waffles is how well they store, making them perfect for meal prep or enjoying leftovers. Here’s how I keep them tasting great:
Room Temperature: If you have any leftovers and they’ve cooled completely, you can store them in an airtight container or a sealed bag at room temperature for up to 2 days. They’re best eaten within the first day for optimal texture, but they’re still good for a bit longer. Make sure they are fully cooled before packing them away to prevent any condensation.
Refrigerator Storage: For longer storage, place cooled waffles in an airtight container or wrap them well in plastic wrap and then foil. They’ll keep nicely in the refrigerator for up to 4-5 days. This is my preferred method when I know I want to enjoy them over a few days. They stay moist and delicious!
Freezer Instructions: These zucchini waffles freeze beautifully! Once cooled, place them in a single layer on a baking sheet and freeze until solid (about 1-2 hours). Then, transfer them to a freezer-safe bag or container. You can freeze them for up to 2-3 months. When you’re ready to enjoy them, you can either thaw them overnight in the refrigerator or pop them straight into the toaster or toaster oven from frozen.
Glaze Timing Advice: If you plan to store or freeze your waffles, it’s usually best to add the glaze *after* reheating. The glaze can get a bit sticky or melty during storage and reheating. So, reheat your waffles first, then add a fresh drizzle of glaze or a dusting of powdered sugar right before serving to get that perfect finish.
Frequently Asked Questions
Final Thoughts
So there you have it – my beloved zucchini waffles! They’re a testament to how a simple vegetable can transform a familiar favorite into something even more special. I really hope you give these a try, especially if you’ve got a surplus of zucchini or are just looking for a way to add a little extra moisture and goodness to your breakfast routine. They’ve brought so much joy to my kitchen, and I have a feeling they’ll do the same for yours. Don’t be surprised if your family starts asking for these consistently; mine certainly does! They’re proof that sometimes, the best surprises come in the most unexpected packages. If you love these, you might also enjoy my banana oatmeal cookies for another way to use up ripe bananas and enjoy a slightly healthier baked good!
I can’t wait to hear what you think! If you make these zucchini waffles, please come back and leave a comment, or even better, share a photo of your creations. I love seeing how you all put your own spin on recipes. Happy waffle-making!
zucchini waffles
Ingredients
Main Ingredients
- 2 medium zucchini grated and squeezed dry
- 2 large eggs
- 0.25 cup milk any kind
- 0.125 cup melted butter or coconut oil
- 1 teaspoon vanilla extract
- 1.5 cups all-purpose flour or whole wheat flour
- 2 tablespoons sugar or maple syrup
- 2 teaspoons baking powder
- 0.5 teaspoon salt
- 0.5 teaspoon cinnamon
Instructions
Preparation Steps
- Preheat your waffle iron according to manufacturer's instructions. In a large bowl, whisk together the grated zucchini, eggs, milk, melted butter, and vanilla extract.
- In a separate bowl, whisk together the flour, sugar, baking powder, salt, and cinnamon.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix.
- Grease the waffle iron if necessary and pour about 0.5 cup of batter onto the hot waffle iron. Cook until golden brown and cooked through, usually 3-5 minutes.
- Repeat with the remaining batter. Serve warm with your favorite toppings.
