GreenFillingBakery
These Zucchini Waffles are crisp on the outside and fluffy on the inside. Homemade Zucchini Waffles are a breakfast (or a dinner!) that we often enjoy when we have fresh zucchini on hand.
Zucchini Waffles
I’ve shared dozens of recipes featuring zucchini and other summer squash over the 10+ years I’ve been sharing recipes here on the website.
These Zucchini Waffles can be made with all-purpose flour or with whole wheat flour. If you choose to use whole wheat, follow the notes in the recipe below.
With plenty of fresh zucchini on hand this time of year, these waffles make for a hot breakfast that the whole family enjoys.
The texture of these waffles is amazingly good. I had no idea what to expect from zucchini waffles when I first tried making them and they did not disappoint.
The zucchini taste is slight and honestly indistinguishable, especially after topping the waffles with butter and maple syrup. The first time I made this, my baby ate two full waffle squares in the time it took to set the table and prep everyone’s plates.
Zucchini Waffle Recipe
You’ll notice that these waffles contain no oil or butter. It simply isn’t needed here. The shredded zucchini adds a bit of moisture, along with the milk and egg in the recipe.
Take care when preparing the zucchini and squeeze out as much moisture as possible. I like to place the shredded zucchini in a clean tea towel and wrap it tightly. You’ll be able to squeeze out any excess moisture this way easily.
I set aside the darker towels to use this way, and the zucchini doesn’t stain them at all.
My boys and I are easily able to polish a batch of these waffles off in one sitting. I’ve learned to double or triple the recipe whenever I make them now.
The waffles freeze beautifully. Allow them to cool completely before storing them in an airtight zip-close bag. Frozen waffles can be reheated in a toaster oven or in the microwave.
