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We’re knee-deep in a picky eating phase with my toddler over here, which has led me to get a little more creative in the kitchen lately. These zucchini waffles have been one of my favorite cooking creations recently — they’re warm, fluffy, sweet, and secretly harboring a healthy hidden ingredient: zucchini!

While I originally made these for my son, they’ve been a hit for the whole family. Slather on some peanut butter, top with a little fresh fruit, or drizzle on the maple syrup and you have a delicious breakfast ready to enjoy.

Best of all, this recipe is perfect for meal prep. Store leftover waffles in an airtight bag in the freezer and then simply pop one in the toaster on busy mornings or whenever you’re craving a quick snack. Bon appétit!

Why you’ll love this recipe

Easy way to sneak in extra veggies
Lightly sweet and ready for your favorite toppings
Quick and fuss-free for busy mornings
Fluffy and fun to eat, even for picky eaters
Perfect for batch cooking

What you’ll need

Zucchini – Adds moisture, subtle sweetness, and a sneaky veggie boost
Flour – Provides structure to keep waffles light and tender
Sugar – Gently sweetens the batter
Nutmeg – Adds warm, cozy flavor; swap in cinnamon if you prefer
Baking powder – Helps the waffles rise and stay fluffy
Eggs – Bind together the ingredients
Whole milk – Adds richness and moisture; skim or plant-based milks also work
Vanilla extract – Enhances the natural sweetness

Recipe tips

Squeeze out the zucchini thoroughly to prevent soggy waffles and helps them crisp up better.

Preheat and spray your waffle maker to ensure even cooking.

Make ahead and store — refrigerate for 2–3 days or freeze for up to a month for quick breakfasts.

How to make this recipe

Finely grate the zucchini using a box grater. Place the shreds in a cheesecloth or paper towel and squeeze out any excess moisture. Set aside.
In a large mixing bowl, whisk together the flour, sugar, cinnamon, and baking powder.
Add the zucchini, eggs, milk, and vanilla extract to the dry ingredients. Stir until combined.
Preheat your mini waffle maker. Lightly spray with cooking spray.
Spoon 2-3 tablespoons of batter into the waffle maker and cook until golden.
Serve warm with your choice of toppings: butter, syrup, fresh fruit, nut butter, or jam.

FAQ

Yes! You can mix the batter and store it in the fridge for up to 24 hours, but remember to give it a quick stir before cooking.

Absolutely! Almond, oat, or any other milk can be used, though the texture may be slightly different.

No. Leaving the skin on adds extra fiber and nutrients, plus it softens during cooking.

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