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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While I originally made these for my son, they’ve been a hit for the whole family.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 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

Serving suggestions

Top with strawberries, blueberries, bananas, or a mix of seasonal fruit for natural sweetness and extra fiber.
Slather on some peanut butter, almond butter, or cashew butter for more healthy fats.
Finish it off with Greek yogurt and a touch of honey for a more balanced breakfast.
Use two mini waffles with nut butter or cream cheese in the middle for a grab-and-go snack.

Ingredient substitutions

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.
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 would probably work without changing the texture too much.
Nutmeg – Swap with cinnamon or use a blend of both for a warmer, more spiced flavor.

Recipe tips

Squeeze out the zucchini thoroughly to prevent soggy waffles and help 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

Prep the zucchini: Finely grate the zucchini, then squeeze out as much moisture as possible using a cheesecloth or paper towel. Set aside.
Mix dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and nutmeg.
Add wet ingredients: Stir in the zucchini, eggs, milk, and vanilla extract until just combined.
Preheat waffle maker: Heat your mini waffle maker and lightly grease it with cooking spray or oil.
Cook waffles: Spoon 2-3 tablespoons of batter into the waffle maker and cook until golden and crisp.
Serve and enjoy: Serve warm with your favorite toppings like fruit, nut butter, syrup, 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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