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Zucchini Waffles

Depending on the size of your waffle baker, this recipe should yield anywhere from 4 (large) to 8 waffles. This recipe can also be used for pancakes. Have leftover waffle batter? Use all of the batter to make waffles and freeze the waffles! Homemade frozen waffles!* JUST FOR FUN: ADD IN SOME CHOCOLATE CHIPS TOO! Chocolate Zucchini Waffles!
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Breakfast or Brunch
Cuisine: American
Keyword: pancakes, waffles, zucchini, zucchini waffles
Servings: 4


  • Waffle baker


  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 tablespoon sugar
  • 1 teaspoon kosher salt
  • 1 teaspoon ground cinnamon
  • 4 large eggs
  • 1 cup milk any: whole, 2%, almond or oat
  • 5 tablespoons unsalted butter melted and cooled
  • 1 cup plain yogurt
  • 1 heaping cup grated zucchini squeezed in a dishtowel or cheese cloth


  • In a large bowl, whisk together the flour, baking soda, baking powder, sugar, salt and cinnamon. In a separate bowl, whisk together the eggs, milk, melted butter, yogurt and the grated zucchini. Fold the wet ingredients into dry ingredients and mix until somewhat smooth and combined.
  • Preheat your waffle baker and spray with non-stick baking spray or wipe down lightly with butter to grease the waffle baker. Cook waffles (using about 1/2 cup batter per waffle) until golden and crisp. Every waffle baker is different so cook according to waffle baker instructions. Mine takes about 2 1/2 minutes per waffle. Repeat until all of the waffle batter has been used. Serve with fresh fruit and maple syrup if desired! Enjoy!


*If freezing the waffles, I have found that they freeze and re-heat better if they are smaller so, with my waffle baker, I break/separate my waffles into the little triangles and freeze those.