Zucchini Waffles Recipe

A sweet homemade zucchini waffle recipe made with grated zucchini. They're crisp and golden on the outside, fluffy in the middle, and sweetened with an overripe banana and brown sugar. This summertime breakfast recipe is perfect for using up excess homegrown zucchini, and you won't taste the zucchini in the finished waffles.

Course Breakfast

Cuisine American, British

Keyword banana, courgette, waffle, zucchini

Prep Time 15

Cook Time 20

Total Time 35

Servings waffles

Calories 176kcal

Author Tanya Anderson

Cost $3

Equipment

Ingredients

1 cup zucchini grated
1 overripe banana 100 g; the softer the better
4 TBSP butter melted, 56 g; or a neutral oil
2 eggs
1/4 cup milk 60 ml; or oat milk
1 tsp vanilla extract
1 TBSP brown sugar packed; 15 g
1 cup all purpose flour plain flour; 125 g
1.5 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon

Instructions

Make the waffle batter

To make this recipe, you begin with 1 cup of grated zucchini. That's around 1 small zucchini, but you can grate what you need from a larger one.
Squeeze the excess water out of the grated zucchini*—you can use your hand and manually squeeze it over a sieve or colander. You can also put it in cheesecloth and wring the moisture out that way.
Mash the banana in a mixing bowl, then pour the melted butter (or oil) over it and whisk it together.
Whisk in the eggs, milk, sugar, and vanilla, then stir in the grated zucchini.
Add the remaining dry ingredients, including flour, salt, baking powder, and cinnamon. Fold them until just combined, but don't over-stir—the batter should now be thick but spoonable. Let it rest for about five minutes.

Cook the waffles

Preheat the waffle maker and lightly grease it with more melted butter or non-stick spray.
When it's hot, add just enough batter to fill the bottom waffle cavities about 2/3 to 3/4 full. Close the waffle maker and cook until the waffles are golden brown and the steam coming from the waffle maker has noticeably reduced.
When done, transfer the zucchini waffles to a wire rack instead of stacking them. This will help stop them from becoming soggy. If you're making a lot of waffles, keep them on a wire rack in a warm oven (about 80–90°C / 175–195°F).
Serve with maple syrup, banana slices, and other toppings. Whipped cream, roasted walnut pieces, and tiny dark chocolate chips are lush! Enjoy

Notes

*The most important step in making the batter is squeezing the zucchini really well. Zucchini flesh has a lot of juice, and removing it helps prevent a soggy texture. After grating and squeezing out the juice, the zucchini will usually reduce to about half to two-thirds of its original volume, depending on how juicy it is.

Also, if you have any leftover waffles, you can store them in an airtight container and enjoy them as a snack later. They'll last 3-4 days in the fridge.

Nutrition