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 Blueberry 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 in your fridge or freezer. 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 asked….all kinds of them! In fact, waffles are one of my favorite vessels for getting veggies in at breakfast!

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.

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 some 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.

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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.
5 from 8 votes

15 Minute Blueberry-Zucchini Waffles

Yield: 2 large waffles
Prep Time: 5 minutes
Cook Time: 15 minutes
Cuisine: American
Course: Breakfast
Author: Taesha Butler
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.
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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.
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