These are the best zucchini waffles. They’re easy to make in your blender, soft, and flavorful. Combined with juicy sweet blueberries, this healthy breakfast recipes will become a favorite! Plus, they are dairy-free!
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Easy Zucchini Waffles
Everything I serve up here on The Natural Nurturer is something I have literally served up to my family. Usually on a whim.
It is currently mid-July and zucchini season is raging here in souther Cali. My weekly CSA always has a huge zucchini and friends with gardens can’t give them away fast enough.
Ah yes. So much zucchini to be used….and luckily so many ways to enjoy zucchini!
Truthfully, we are not huge zucchini lovers in its natural state. We don’t love it grilled or sautéd. The texture just kinds of leaves our whole family all a bit “meh.” But a good zucchini loaded recipe, now that we can totally get down with!
Why this healthy waffle recipes is so great!
- Zucchini. These waffles are an awesome, kid-friendly way to get a little green in at breakfast. Plus, its a great way to use up a little of that zucchini that we all tend to have a plethora of in the summer.
- Blueberries. They add some natural sweetness and a punch of tang.
- Naturally sweetened with ripe banana. No added sugar beyond whatever you top these blueberry zucchini waffles with.
- Whole grains. Made from rolled oats and whole wheat flour.
- Protein from eggs. I am a big believer that protein at breakfast helps the day go a bit smoother and keep hangries at bay. These waffles are delicious, hearty and will stick with you!
- Work great as leftovers. Just heat them up in your toaster over!
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.
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
Zucchini Blueberry Waffles
Ingredients
- 2/3 cup uncooked rolled oats
- 1/2 cup whole wheat flour
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 medium ripe banana
- 3 eggs
- 1/2 tablespoon melted coconut oil or avocado oil
- 1/2 cup grated zucchini
- 1/2 cup blueberries
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.
- Fold in blueberries and drained zucchini.
- Heat up your waffle iron (see above for which iron I use). Once hot, pour 1/2 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.
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!!
I am so glad you enjoyed them Ashley!
They look so yummy! Could I omit the eggs to make them vegan or replace them with flax eggs or chia eggs?
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/
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! 🙂
I am so happy they were a success!
Hi! Wanting to give this a try but I am not seeing how much zucchini is needed on ingredients??
Sorry about that! All fixed now. The recipe for this one and another recipe got swiped on my site.
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.
Thank you! Yes, wring recipe was there for some reason! All set now
Absolutely delicious! We had these as our breakfast-for-dinner and they were a great way to incorporate veggies into the meal.
Love breakfast for dinner! And I am so glad the recipe was a hit!