Zucchini Waffles

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Remember the year of our zucchini overload? These Zucchini Waffles were the happy result of that abundance.

Crisp on the outside, and fluffy on the inside, homemade Zucchini Waffles are a breakfast (or a dinner!) that we often enjoy when we have fresh zucchini on hand.

Zucchini Waffles

Zucchini Waffles

I’ve shared dozens of recipes featuring zucchini and other summer squash over the 10+ years I’ve been sharing recipes here on the website.

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These Zucchini Waffles can be made with all-purpose flour or with whole wheat flour. If you choose to use whole wheat, follow the notes in the recipe below.

With plenty of fresh zucchini on hand this time of year, these waffles make for a hot breakfast that the whole family enjoys.

The texture of these waffles is amazingly good. I had no idea what to expect from zucchini waffles when I first tried making them and they did not disappoint.

The zucchini taste is slight and honestly indistinguishable, especially after topping the waffles with butter and maple syrup or waffle sauce. The first time I made this, my baby ate two full waffle squares in the time it took to set the table and prep everyone’s plates.

My oldest son surprised me by announcing that he likes Zucchini Waffles even more than the classic waffles that we usually make.

Crisp, fluffy Zucchini Waffles are a summer favorite

Zucchini Waffle Recipe

You’ll notice that these waffles contain no oil or butter. It simply isn’t needed here. The shredded zucchini adds a bit of moisture, along with the milk, and egg in the recipe.

Take care when preparing the zucchini and squeeze out as much moisture as possible. I like to place the shredded zucchini in a clean tea towel and wrap it tightly. You’ll be able to easily squeeze out any excess moisture this way.

These tea towels work nicely for this method. (I set aside the darker towels to use this way and the zucchini doesn’t stain them at all.)

My boys and I are easily able to polish a batch of these waffles off in one sitting. I’ve learned to double or triple the recipe whenever I make them now.

The waffles freeze beautifully. Allow them to cool completely, before storing them in an airtight zip-close bag. Frozen waffles can be reheated in a toaster oven or in the microwave.

Crisp Zucchini Waffles

Waffle Recipes

If you like banana bread as much as the members of my household, then Banana Waffles are for you. We enjoy them on their own or topped with slices of fresh bananas, chopped nuts, and maple syrup.

Pumpkin Spice Waffles were inspired by the pumpkin muffins my family has loved for years. They’re lightly spiced and sweet and perfect served with a hot cup of coffee, especially on a cool crisp autumn morning (or anytime you need to be transported to fall!).

Maple Glazed Doughnut Waffles are a fantastic sweet indulgence for breakfast or dessert. Top them with ice cream for a heck of a treat!

Zucchini Waffles with berries and maple syrup are a summer and fall breakfast favorite.

For a savory twist, Cheddar Bacon Green Chile Waffles are the ultimate cheesy waffle with southwestern flavors. The green chiles add a little spice to the savory, cheesy waffle batter with pieces of bacon providing smokiness and even more flavor.

Cheddar Chive Waffles are yet another “must try” waffle on my list of waffle recipes. Served with a fried egg and sausage gravy, they’re a hearty and delicious comfort food meal.

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Crisp, fluffy Zucchini Waffles are a summer favorite

Zucchini Waffles

5 from 1 vote
Crisp on the outside, fluffy on the inside, homemade Zucchini Waffles are a breakfast (or a dinner!) that we often enjoy when we have fresh zucchini on hand.
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Servings: 8 4″ square waffles or (4) round Belgian waffles


  • 1 large or 2 small zucchinis shredded, approximately 1½ cups shredded (about 1 cup drained and pressed zucchini)
  • 2 cups all-purpose flour
  • 1 tablespoon, plus 1 teaspoon baking powder
  • 1 tablespoon sugar
  • ½ teaspoon kosher salt
  • 2 eggs
  • cups milk
  • 1 teaspoon vanilla


  • Preheat the waffle iron. Shred the zucchini and then place it into a clean dishtowel. Press the moisture out of the zucchini and set it aside.
  • In a large bowl, combine the flour, baking powder, sugar, and salt. Whisk to combine. Add the milk, eggs, and vanilla. Whisk to combine, do not overbeat. Add the zucchini and stir gently to combine.
  • Pour batter onto the hot waffle iron and cook until crisp and browned. Serve with the toppings of your choice. Enjoy!


If you are using whole wheat, allow the batter to rest for 5-10 minutes before cooking the waffles. Letting it rest allows the wheat to absorb more of the liquid and it will thicken the batter.
FREEZER MEAL: Cool the waffles completely, before storing them in an airtight zip-close bag. Reheat the frozen waffles in a toaster oven or in the microwave.


Calories: 163kcal · Carbohydrates: 27g · Protein: 6g · Fat: 3g · Saturated Fat: 1g · Polyunsaturated Fat: 1g · Monounsaturated Fat: 1g · Trans Fat: 1g · Cholesterol: 46mg · Sodium: 326mg · Potassium: 182mg · Fiber: 1g · Sugar: 3g · Vitamin A: 183IU · Vitamin C: 4mg · Calcium: 71mg · Iron: 2mg
Tried this recipe?Mention @barefeetkitchen or tag #barefeetkitchen!

{originally published 8/23/11 – recipe notes and photos updated 7/26/22}

Fluffy, crisp Zucchini Waffles

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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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  1. Gosia says

    Mary, no question about it, I'm testing these waffles tomorrow morning. I usually make the sourdough waffles (no need for rising agents, right), but you're tempting me to try the whole wheat version, especially, that your kiddos loved them, an ultimate test, don't you think? Thank you so much for the recipe.

  2. chanel says

    Just had these for breakfast (with 3 tablespoons of sugar added in). They were delicious! I think maybe 2 tablespoons sugar would have done it. And the texture gets mushy quickly so we ate them right off of the waffle iron.

    Thanks for the recipe.

  3. Judy Hayden says

    I did add 1 tsp of Apple pie spice to give it some extra flavor. I also used some buttermilk for the milk. I needed to use up Every went well. Will add more spice next time, but still good!!!!!
    I Love using Zucchini in different recipes. Thanks for the new recipe.5 stars

    • Mary Younkin says

      Thanks so much for taking the time to rate the recipe and let me know you love it, Judy! I’m so glad you did! And we could all use a little help with inspiration to use up zucchini this time of year, right?