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Home » Dietary Preference » Vegetarian » 15-Minute Blueberry-Zucchini Waffles

15-Minute Blueberry-Zucchini Waffles

By Taesha Butler July 22, 2020 (Updated August 26, 2022) 16 Comments

Servings2 large waffles
Prep Time5 mins
Cook Time15 mins
Jump to Recipe
5 from 7 votes

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

A blueberry zucchini waffle on a plate topped with butter, syrup and fresh blueberries. There is a bowl of blueberries next to the plate and a fork and blue napkin on the side.

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.
  • Dips.
  • Muffins.
  • Sweet Breads. I mean, zucchini bread is a summer staple!
  • Cookies.

Suggested Adaptations

  • 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.
An 8 image grid showing the process of making zucchini waffles. The first images shows grated zucchini on a paper towel. Second images shows zucchini wrapped in the paper towel. Third image shows dry ingredients in a blender before being mixed. 4th image shows dry ingredients after blending. 5th images shows the addition of wet ingredients to the blender. 6th image shoes the addition of blueberries and zucchini before being folded into the batter. 7th image shows batter after blueberries and zucchini have been folded in. 8th images shows finished waffles on a cooling rack with more blueberries.

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.

This post contains affiliate links.

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?

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A blueberry zucchini waffle on a plate topped with butter, syrup and fresh blueberries. There is a bowl of blueberries next to the plate and a fork and blue napkin on the side.
Print Recipe
5 from 7 votes

15 Minute Zucchini-Blueberry Waffles

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 wholewheat flour, these Zucchini Waffles are fluffy and soft — and a healthy way to start the day
Prep Time5 mins
Cook Time15 mins
Course: Breakfast
Cuisine: American
Diet: Vegetarian
Keyword: blueberries, zucchini
Servings: 2 large waffles
Calories: 413kcal
Author: Taesha Butler

Ingredients 

  • ½ cup grated zucchini
  • ½ cup blueberries

Dry ingredients

  • ⅔ cup uncooked rolled oats
  • ½ cup whole wheat flour
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg

Wet ingredients

  • 1 medium ripe banana
  • 3 eggs
  • ½ tablespoon oil

Instructions 

  • 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.

Nutrition

Serving: 1waffle | Calories: 413kcal | Carbohydrates: 62g | Protein: 17g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 246mg | Sodium: 101mg | Potassium: 820mg | Fiber: 9g | Sugar: 12g | Vitamin A: 456IU | Vitamin C: 14mg | Calcium: 148mg | Iron: 4mg

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!

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Filed Under: Meal Prep, Pancakes & Waffles, Vegetarian Tagged With: zucchini

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    Did you make this recipe? So good, right? It would mean the world to me if you left a comment and star rating so that more people can see how delicious veggie-loading can be. Plus, it helps me to see what recipes you are all loving so I can make more like them.

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    Recipe Rating




    Comments

  1. Ashley A

    July 22, 2020 at 7:23 pm

    5 stars
    I absolutely loved loved loved this waffle recipe! The added veggies are completely hidden. I didn’t have any zucchini on hand so I opted for the shredded carrots instead as recommended. Sooo good. I can’t wait to try them with zucchini next time!!

    Reply
    • Taesha

      July 22, 2020 at 11:46 pm

      I am so glad you enjoyed them Ashley!

      Reply
  2. Anne

    July 23, 2020 at 11:32 am

    They look so yummy! Could I omit the eggs to make them vegan or replace them with flax eggs or chia eggs?

    Reply
    • Taesha

      July 23, 2020 at 2:28 pm

      I haven’t tried them egg free! Flax or chia eggs might work. I also have a feeling that replacing the eggs with aquafaba might be successful! https://minimalistbaker.com/a-guide-to-aquafaba/

      Reply
  3. Maggie Porter

    July 25, 2020 at 1:15 pm

    5 stars
    These are amazing! and 4 year old boy approved! I subbed Bobs gluten-free flour (measure for measure) for the oatmeal and wheat flour. I did have to add a little bit of water to thin it out, but you couldn’t even tell! 🙂

    Reply
    • Taesha

      July 25, 2020 at 3:29 pm

      I am so happy they were a success!

      Reply
  4. Colleen

    August 14, 2020 at 11:07 pm

    Hi! Wanting to give this a try but I am not seeing how much zucchini is needed on ingredients??

    Reply
    • Taesha

      August 16, 2020 at 2:03 pm

      Sorry about that! All fixed now. The recipe for this one and another recipe got swiped on my site.

      Reply
  5. Alana

    August 16, 2020 at 10:11 am

    Hey are the ingredients showing up as pumpkin and pumpkin pie spice (and no zuch or blues) for you? I wonder if something got messed up on the page. Anyway, thought I’d alert you :). I was going to message you on Insta but it’s 6am here in Ohio and that means it’s supppper early in Cali, lol.

    Reply
    • Taesha

      August 16, 2020 at 2:02 pm

      Thank you! Yes, wring recipe was there for some reason! All set now

      Reply
  6. Shelley

    August 28, 2020 at 1:04 am

    5 stars
    Absolutely delicious! We had these as our breakfast-for-dinner and they were a great way to incorporate veggies into the meal.

    Reply
    • Taesha

      August 28, 2020 at 4:02 pm

      Love breakfast for dinner! And I am so glad the recipe was a hit!

      Reply
  7. Vanessa

    March 7, 2021 at 3:53 pm

    5 stars
    These are sooooo great!!! I used a combo of chia and flax to replace the eggs and when I added the liquid to the dry, there was still quite a bit of unmixed in flour. No problemo however – just added some almond milk and it is perfect! I did quadruple the batch and I think I’ll be at our single waffle iron all morning haha!!! Thanks for the great recipe!

    Reply
    • Taesha

      March 8, 2021 at 5:25 pm

      So glad you enjoyed it as much as we do!

      Reply
  8. Morghan

    December 11, 2022 at 4:55 am

    5 stars
    Wonderful tasting! Made them as pancakes. Just wondering how long they’re good in the fridge for? Thanks!

    Reply
    • Taesha Butler

      December 11, 2022 at 10:25 am

      So glad you enjoyed them, Morghan! They are good for about 4 days in the fridge or freeze beautifully for several months.

      Reply

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Hi! I'm Taesha! I help busy people fall in love with healthy eating with my simple, family-friendly, veggie-loaded recipes. I believe vegetables can and SHOULD be delicious. Here, let me show you how!

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