Name: Hidden Veggie Zucchini Waffles
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 medium zucchini (ends trimmed (about 1 cup grated)); 1½ cup all-purpose flour; ⅓ cup granulated sugar; ½ teaspoon cinnamon; 1 tablespoon baking powder; 2 large eggs; 1¼ cup whole milk; 1 teaspoon vanilla extract; cooking spray

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Made with simple ingredients and freshly grated zucchini, these Hidden Veggie Zucchini Waffles are kid-friendly, freezer-friendly, and perfect for meal prep. Make a batch and keep them tucked in the fridge or freezer for an easy breakfast whenever you need it!

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We’re knee-deep in a picky eating phase with my toddler over here, which has pushed 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While I originally made these for my son, they’ve been a hit for the whole family.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 a bit of 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 container 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 these Hidden Veggie Zucchini Waffles

They’re an easy and delicious way to sneak in extra veggies.
They’re lightly sweet and ready for your favorite toppings.
They’re quick and fuss-free for busy mornings.
They’re fluffy and fun to eat, even for picky eaters.
They’re freezer-friendly and perfect for batch cooking.

Hidden Veggie Zucchini Waffle ingredients

Zucchini is the secret star of this recipe. It adds moisture, a subtle sweetness, and a sneaky veggie boost to the waffles.
Flour provides structure to keep waffles light and tender. I used all-purpose, but feel free to swap in whole-wheat if you prefer!
Granulated sugar sweetens up the batter.
Cinnamon brings a warm, cozy flavor to each bite.
Baking powder is used to help the waffles rise and stay fluffy.
Eggs help bind together the ingredients.
Whole milk adds richness and moisture. Skim milk or a plant-based milk alternative may also work!
Vanilla extract enhances the natural sweetness of this recipe.

How to serve these Hidden Veggie Zucchini Waffles

Top with strawberries, blueberries, bananas, or a mix of seasonal fruit for more sweetness, fiber, and flavor.
Slather on some peanut butter, almond butter, or cashew butter to add healthy fats.
Finish them off with Greek yogurt and a touch of honey for a more balanced breakfast.
Make a sandwich with two mini waffles and nut butter or cream cheese in the middle for a grab-and-go snack.
Eat them as is — they’re actually really good on their own, even without any toppings!

Substitutions & variations

All-purpose flour – Use whole-wheat flour for a higher-fiber, slightly denser waffle, or a 1:1 gluten-free baking flour blend for a gluten-free version with a similar texture.
Granulated sugar – Swap with coconut sugar or maple sugar for a less refined option with a slightly deeper flavor.
Whole milk – I haven’t personally tested this recipe with plant-based milks, but almond, oat, or soy milk should work without changing the texture too much.
Cinnamon – Swap with nutmeg or use a blend of both for a warm and spiced flavor.

Quick recipe tips

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

Preheat and spray your waffle maker for more even cooking.

Place cooked waffles on a wire rack instead of stacking them to keep the steam from making them soft.

Let the waffles cool completely before freezing — this helps prevent excess moisture and freezer burn.

Step-by-step instructions

Prep the zucchini: Finely grate the zucchini, then squeeze out excess moisture using cheesecloth or a paper towel.

Mix the dry ingredients: In a large bowl, whisk together the flour, sugar, cinnamon, and baking powder.
Make the batter: Add the zucchini, eggs, milk, and vanilla. Stir until just combined.

Cook the waffles: Preheat and lightly grease your mini waffle maker. Add 2–3 tablespoons of batter and cook until golden. Repeat with the remaining batter.
Serve: Enjoy warm as is or with your favorite toppings, such as butter, syrup, fresh fruit, nut butter, or jam.

Make ahead & storage

These Zucchini Waffles are easy to make ahead and freeze well, so breakfast is one less thing for you to worry about on busy mornings. Here are a few tips for storing and reheating them.

Meal prep

Make ahead: Cook the waffles as directed, then let them cool completely before storing.
Prep the batter: For the best texture, cook the waffles right away rather than storing the batter overnight.

Storing leftovers

Fridge: Store cooled waffles in an airtight container in the fridge for up to 4 days.
Reheat: Warm in a toaster, toaster oven, or air fryer until heated through and crisp.
Keep toppings separate: Store waffles separately from butter, syrup, fruit, or other toppings until you’re ready to serve.

Freezing

Freeze: Arrange cooled waffles in a single layer on a baking sheet and freeze until firm. Transfer to a freezer-safe bag or container and freeze for up to 3 months.
Reheat from frozen: Pop frozen waffles directly into the toaster, toaster oven, or air fryer until warm.

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.

Sure! 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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More healthy breakfast recipes

Hidden Veggie Zucchini Waffles

Light, fluffy, and subtly sweet, these Zucchini Waffles are an easy breakfast and a fun way to sneak in some extra veggies. Enjoy them as is or pile on your favorite toppings!

Course Breakfast

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings mini waffles

Calories 65kcal

Ingredients

1 medium zucchini ends trimmed (about 1 cup grated)
1½ cup all-purpose flour
⅓ cup granulated sugar
½ teaspoon cinnamon
1 tablespoon baking powder
2 large eggs
1¼ cup whole milk
1 teaspoon vanilla extract
cooking spray

Instructions

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 grease with cooking spray.
Spoon 2-3 tablespoons of batter into the waffle maker and cook until golden. Repeat with the remaining batter.
Serve warm as is or with your choice of toppings, like butter, syrup, fresh fruit, nut butter, or jam.