Trying to eat more veggies? Sneak some shredded zucchini into this yummy zucchini waffles recipe!
![You will absolutely love this zucchini waffle recipe because it's made with whole wheat flour, shredded zucchini, coconut oil, and real maple syrup. zucchini waffles with bananas on plate.](https://fitfoodiefinds.com/wp-content/uploads/2017/08/zucchini-muffin.jpg)
Waffles for Zucchini Season!
We have so many breakfast ideas here at Fit Foodie Finds and oh do we have a thing for pancakes and waffles. Today’s recipe is a seasonal summer breakfast recipe that involves whole grains, shredded zucchini, and chocolate chunks (cuz why not?).
What I love about this sweet breakfast recipe is that there’s actually a whole serving of veggies in them. These zucchini waffles are fluffy, tender, and perfectly cooked. We added a handful of chocolate chips (because why not) and serve them with maple syrup!
PS: try making these with any kind of summer squash!
![You will absolutely love this zucchini waffle recipe because it's made with whole wheat flour, shredded zucchini, coconut oil, and real maple syrup. shredded zucchini and eggs](https://fitfoodiefinds.com/wp-content/uploads/2017/08/WAFFLES2.jpg)
Featured Ingredients
These waffles are naturally sweetened from maple syrup and cinnamon and are made with whole grains and coconut oil. Here’s what you need:
- eggs
- vanilla
- maple syrup
- coconut oil
- almond milk
- white whole wheat flour
- zucchini
- baking soda
- cinnamon
- salt
- chocolate chunks
Top Tips for Zucchini Waffles
Grate zucchini thick: we love using a thick grate so that you can really see the zucchini! Don’t worry, it’s not overpowering, zucchini is actually pretty mild in flavor.
Thick batter is good batter: this batter is slightly thinner than pancake batter, but still should be thick!
No waffle maker? Turn them into pancakes, it’s as simple as that!
![Have your breakfast and veggies too! Make these Healthy Zucchini Waffles with chocolate chunks for a seasonal breakfast that you'll love all summer. waffle batter](https://fitfoodiefinds.com/wp-content/uploads/2017/08/waffles-1.jpg)
Serving Suggestions
Storage
Store cooled waffles in an airtight container or gallon-size ziplock bag in the fridge for up to 3-5 days.
To reheat: reheat on high in the microwave for 45 seconds-1 minute.
Freezer Directions
- Let the waffles cool completely.
- Wrap each waffle tightly with tin foil, removing as much air as possible.
- Freeze for up to 3 months.
![Have your breakfast and veggies too! Make these Healthy Zucchini Waffles with chocolate chunks for a seasonal breakfast that you'll love all summer. zucchini waffles with maple syrup](https://fitfoodiefinds.com/wp-content/uploads/2017/08/zucchini-muffin.jpg)
Instructions
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First, preheat your waffle iron to medium heat.
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Next, prepare zucchini by shredding with a cheese grater. Use a cloth or paper towel to remove as much moisture as possible by squeezing it out.
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In a large bowl, mix together all dry ingredients. Then add wet ingredients, minus the coconut oil.
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Melt the coconut oil and then measure out 2 tablespoons of melted coconut oil and add that to the batter and mix.
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Spray waffle iron with coconut oil cooking spray on both sides. Then, scoop in about ⅔ cup of batter. Close the waffle iron, flip, and let cook for about 1 minute and 30 seconds to 2 minutes and 30 seconds (depending on how hot your iron is).
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Serve with sliced banana and maple syrup.
Tips & Notes
- The batter should be a little thicker than pancake batter, but not too thick! Start with 1 cup of almond milk and add a tablespoon at a time if it’s too thick.
- To make pancakes: add about ¼ cup to ⅓ cup more almond milk to thin the batter out a little bit. Cook over medium heat for about 1.5 minutes per side.
Nutrition facts
Calories: 386kcal Carbohydrates: 53g Protein: 11g Fat: 15g Fiber: 6g Sugar: 22g