Savory zucchini waffles are an easy and cheesy way to serve veggies, especially for toddlers who love finger foods. Made in a waffle iron with fresh herbs and simple ingredients, they come together quickly and taste great warm or cold.
Check out my Mini Waffles for another delicious breakfast recipe the kids will love.
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Zucchini Waffles
I started making these in the summer when zucchini was everywhere and I needed a new way to use it up. The batter comes together quickly with shredded zucchini, a little cheese, and herbs. Once it hits the waffle iron, it turns golden brown and crisp on the outside.
It’s honestly the perfect way to hide vegetables in waffles without anyone noticing. My favorite part is that they freeze well too, so I can always have a batch ready for busy mornings or last-minute snacks.
Why You’ll Love This Savory Zucchini Waffles Recipe
Enjoy Anytime. Serve them for breakfast, lunch, or even a quick snack straight from the fridge.
Kid-Friendly. Made in a mini waffle maker, they’re bite-sized and easy for little hands to hold.
Nourishing. Zucchini adds vitamins and fiber while still keeping the waffles light and satisfying.
Zucchini Waffles Ingredients
- Zucchini. This is the star of the recipe and adds moisture, fiber, and a subtle veggie flavor that pairs well with cheese and herbs. Be sure to shred and drain it well to avoid soggy waffles.
- Egg. Acts as the binder that holds the batter together and gives the waffles structure.
- All-purpose flour. Helps thicken the batter and create a crisp outer texture. You can also use almond flour for a gluten-free version.
- Cheddar cheese. Adds rich, savory flavor and helps the waffles brown and crisp in the waffle maker.
- Seasonings. Garlic powder, onion powder, salt, and black pepper. These pantry staples round out the flavor and give the waffles a well-seasoned, satisfying taste.
- Chopped chives or parsley. Optional, but a nice way to add freshness and a little pop of color.
- Cooking spray or oil. Prevents sticking and helps the waffles cook evenly in the waffle iron.
How to Make Zucchini Waffles
Prep the Zucchini
First, I shred the zucchini using a box grater, then place it in a clean kitchen towel to squeeze out as much moisture as I can. This step is important because too much liquid in the batter can make the waffles soggy. I like to save the zucchini water just in case the batter ends up too dry and needs a little extra moisture.
Mix the Batter
In a large bowl, I beat the egg, then stir in the shredded zucchini, flour, cheddar cheese, seasonings, and herbs if I’m using them. The batter should be thick but scoopable. If it feels too dry, I add a splash of the reserved zucchini water to loosen it up just a bit.
Cook the Waffles
I preheat my mini waffle maker and lightly grease it with cooking spray or a little oil. Then I scoop about 2 to 3 tablespoons of batter into the center and close the lid. After 3 to 4 minutes, the waffles are golden brown, crisp, and ready to serve.
What to Serve with Zucchini Waffles
These are best served warm with a dip like ranch, marinara, or plain yogurt. If you’re looking for delicious ways to switch up this recipe, consider what pairs well with zucchini. For a classic breakfast, serve this alongside fried eggs. For a delicious dinner side, try it with Baked Chicken.
Storing Instructions
I store leftover zucchini waffles in an airtight container in the fridge for two to three days. I also pack them cold in lunchboxes or freeze them for later. For longer storage, I freeze them flat first, then move them to a freezer-safe bag and keep them for up to two months. To reheat, I pop them in the toaster or air fryer until they’re heated through and crisp again.
Savory Waffles Recipe Variations
- Cheese. Try swapping the cheddar for parmesan, mozzarella, or a mix of your favorites to switch up the flavor.
- Different Veggie. Use shredded carrots, sweet potato, or a combination of vegetables. Just make sure to squeeze out the extra moisture so the waffles stay crisp.
Frequently Asked Questions (FAQs)
How do you hide vegetables in waffles?
Shred the vegetables finely and mix them into a well-seasoned batter with cheese or herbs to balance the flavor. Zucchini works especially well because it’s mild and blends easily without being too noticeable once cooked.
Why don’t my waffles get crispy?
Too much moisture in the batter can keep waffles from crisping up. Make sure to squeeze out the shredded zucchini well and avoid overfilling the waffle maker so the edges can brown properly.
Do I need to peel the zucchini first?
No, there’s no need to peel it. The skin is tender and adds color and nutrients, especially when shredded finely.
Can I make the batter ahead of time?
It’s best to cook the waffles right after mixing. If you do prep in advance, store the batter in the fridge for no more than a few hours and stir before cooking.
Can I use a regular waffle maker?
Yes. You can use a standard waffle maker instead of a mini one. Just adjust the amount of batter and cook time slightly until the waffles are golden and set.
More Breakfast Recipes
Strawberry Oatmeal Breakfast Cookies
Mixed Berry Crumble Bars (With Blueberry, Strawberry, Blackberry & Raspberry)
DID YOU MAKE THIS MINI ZUCCHINI WAFFLES RECIPE?
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Savory Waffles Recipe
Equipment
- Box grater or food processor
- Clean kitchen towel or cheesecloth
- Mixing Bowl
- Fork or whisk
- Cooling rack optional
Ingredients
- 1 ½ cup shredded zucchini about 1 medium zucchini
- 1 large eggs
- 1/3 cup all-purpose flour or almond flour for gluten-free
- 1/2 cup shredded cheddar cheese
- 1/2 tsp garlic powder
- 1/4 tsp onion powder
- ½ tsp salt adjust to your taste
- ¼ tsp pepper
- Optional: 1–2 tbsp chopped chives or parsley
- Cooking spray or oil for greasing waffle iron
Instructions
- Place shredded zucchini in a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible. Do not discard the zucchini water. Reserve it just in case your batter needs a splash of liquid to get the perfect consistency.
- In a mixing bowl, beat the eggs. Stir in the zucchini, flour, cheddar cheese, garlic powder, onion powder, salt, pepper, and optional herbs.
- Preheat your mini waffle maker and lightly grease it with cooking spray or a bit of oil.
- Scoop 2-3 tablespoons of batter into the center of each mini waffle mold. Close the lid and cook for 3–4 minutes, or until the waffles are golden and crisp.
- Serve warm with yogurt, marinara, ranch dip, or pack them into a lunchbox. These also freeze well, just reheat in the toaster or air fryer.
1 comment
Would these taste good with maple? My kid is obsessed with syrup.