These Zucchini Waffles are a great way to sneak zucchini into your families diet and also use up all the extra zucchini that is in your refrigerator! The grated zucchini gets added into a waffle batter and the result are delicious waffles with little bits of green running through them! 

In this Zucchini Waffles recipe you do not really taste the zucchini which is a good thing if you have a family of picky eaters because they won’t know what him them! The zucchini blends into the waffle batter really well and is delicious with jam or pure maple syrup. 


If you have tried to add zucchini into recipes before you are probably aware how much water zucchini has, especially when grated! In order to get out most of the water it is important to grate the zucchini and then I like to put it in a fine mesh strainer and push the water out. Using a towel to get the water out is not my favorite technique.  

Because this Zucchini Waffle recipe is cooked in a waffle maker you do not have to worry about it falling a part – they hold together really well! The waffles will sizzle a little bit but just let them keep cooking, it’s from the water content. Eventually they will be golden brown and delicious.

Zucchini Waffles Zucchini Waffles








SO much zucchini, so little time. Enjoy.


Zucchini Waffles


makes about 6 waffles


  • 1 medium zucchini, ends trimmed, grated
  • 1 1/2 cups all purpose flour
  • 1 tablespoon baking powder
  • 1 tsp kosher salt
  • 1 tsp cinnamon
  • 1/3 cup sugar
  • 1 1/2 cups milk
  • 2 eggs
  • 1 tsp pure vanilla extract
  • Lemon & Mint Blueberry Jam


  1. Preheat your waffle iron.
  2. Grate the zucchini and put in a fine mesh strainer to get as much water out as possible. Squeeze with a CLEAN dish towel or paper towel, until most of the water is out of the zucchini and put aside.
  3. In a large bowl mix the dry ingredients: flour, baking powder, salt, cinnamon and sugar. Whisk together.
  4. In medium sized bowl whisk together the eggs, milk, and vanilla extract. Add to the dry ingredients and fold in the grated zucchini. Mix until the batter is smooth.
  5. Spray the waffle iron with non-stick spray and pour about 3/4 cup batter into the waffle iron (amount depends on size of your waffle iron). Close and let cook for about 3-5 minutes then flip your waffle iron over and cook another 3 minutes. Cooking times will vary depending on your waffle iron, how much batter and how hot it is. Just let it cook until they are golden brown on both sides and cooked through.
  6. Remove and continue cooking waffles until all the batter is gone.
  7. Serve hot with my Small-Batch Blueberry Jam with Mint & Lemon.


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