Take your morning waffle making to new heights with this easy veggie-loaded blender waffle recipe. Packed with good-for-you ingredients, like grated zucchini, juicy blueberries, rolled oats and whole wheat flour, these Zucchini Waffles are fluffy and soft — and a healthy way to start the day
Easy Zucchini Waffles
I love love love healthy pancake and waffle recipes. But I especially enjoy the ease of blender waffles. And when there are waffles with veggies AND that can be made in the blender….well, I am SOLD. So, these Blueberry Zucchini Waffles are one of my favorite summer breakfasts for so many reasons.
Made with whole wheat flour and rolled oats, these blender waffles are naturally sweetened with banana and packed with protein from eggs. They are delightfully fluffy and full of good-for-you ingredients. This recipe make 2 large waffles, but double the recipe and they are the perfect thing to make during meal prep to stock your fridge or freezer with. These waffles make for the perfect quick reheat-and-eat breakfasts during the week. Naturally vegetarian, dairy-free, and nut-free, they can be made gluten free when you use certified gluten free oats and replace the whole wheat flour with 1:1 gluten free flour blend.
What veggies go well in waffles?
I feel like this is a bit subjective, but since you ask….all kinds of them! In fact, waffles are one of my favorite vessels for getting veggies in at breakfast!
- Zucchini. Obviously. That is why you are here for this recipe
- Spinach. Try my Oatmeal Green Smoothie Waffles or Chocolate Waffles (with spinach) and tell me if you agree!
- Pumpkin. Vegan pumpkin waffles are a fall staple in our house.
- Beets. I bet you weren’t expecting that one! But beets make for delicious, beautiful veggie-loaded waffles. Here is my favorite beet waffle recipe.
- Sweet Potato. And it is the perfect way to use up leftover cooked sweet potatoes! Try it out in my gluten free Superhero Waffle recipe.
What’s a good way to use up zucchini?
Zucchini is a magical fruit-that-pretends-to-be-a-veg. It can go sweet or savory and truly melts into almost everything.
- Smoothies. Toss them in fresh or chop them up and freeze them for later. But zucchini makes smoothies extra creamy and veggie-loaded. And, yep, you can eat zucchini raw!
- Zucchini salsa. Another no-cook zucchini recipe that is just amazing! It also helps use up those summer tomatoes!
- Oatmeal. Grate it up and toss it in! I make zucchini loaded oatmeal all the time in our house! I even like to add it to oatmeal bars for an easy on-the-go breakfast or snack.
- Dinner recipes. Like meatballs or enchiladas.
- Sweet Breads. I mean, zucchini bread is a summer staple!
- Make them as pancakes. If you don’t have a waffle iron, you can still make these for breakfast! Reduce the eggs in the recipe to 2 eggs and mix the batter as directed. Portion out the batter on a hot skillet or griddle and cook until you see bubbles form and flip. About 2-3 per side.
- Skip the blueberries. Hmmm and maybe throw in in chocolate chips? Or raspberries!
- Replace zucchini with grated carrots. If it is not zucchini season when you want to dine on these zucchini waffles, sub it with some grated carrot.
- Make them gluten free. Be sure to use certified gluten free rolled oats and replace the whole wheat flour with extra oats or a cup-for-cup gluten free flour blend. I like this one.
Kitchen tools used to make these zucchini waffles
Whenever I make a blender recipe or waffles, I am often flooded with questions about which items I use and recommend. Here are the tools I have in my kitchen that made this recipe possible.
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Other zucchini recipes you need to have in your life.
- Fudgy Chocolate Zucchini Cookies
- Healthy Zucchini Bread
- Chocolate Chip Zucchini Muffins
- Zucchini and Corn Fritters
- Healthy Zucchini Lemon Muffins
Did you make this recipe and now you are hungry for more?
15 Minute Zucchini-Blueberry Waffles
- ½ cup grated zucchini
- ½ cup blueberries
- ⅔ cup uncooked rolled oats
- ½ cup whole wheat flour
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- 1 medium ripe banana
- 3 eggs
- ½ tablespoon oil
- Place grated zucchini in the middle of a paper towel or a clean tea towel. Wrap it up and press down to draw out the water. Set aside.
- In a blender, combine dry ingredients and blend until oatmeal has become a flour consistency.
- Add wet ingredients to the blender and blend into a smooth batter. Do not over mix.NOTE: If you don't have a high-speed blender, dump dry ingredients into a bowl before blending wet ingredients. Then pour wet ingredients into the bowl with the dry before mixing. This will prevent over mixing, which can result in dense waffles.
- Fold in blueberries and drained zucchini.
- Heat up your waffle iron (see above for which iron I use). Once hot, pour ½ cup of batter onto your hot iron.
- Depending on your waffle iron, cook for 4-6 minutes or until golden and crispy.
- Remove the cooked waffle from the iron. To keep it warm while you cook, place cooked waffles on baking sheet in a 200℉ oven. The recipes yields about 2 large or 4 small waffles depending on the size of your waffle iron.
- Enjoy warm or let cool and store in fridge or freezer until needed.
The nutritional information is provided as an estimate only and may vary based on the product type, servings and other factors. If you are following a diet, please consult with a professional nutritionist or your doctor. Stay healthy!