"This is a healthier version of waffles. If you have leftovers, you can freeze them and reheat in the toaster. They are great spread with peanut butter, too." — grace
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1 1/2 cups
1 1/2 cups
whole wheat flour
These had the slightest zucchini bread taste. I served them with buttermilk syrup, but they would be great with maple as well. Next time I'll up the cinnamon for more of that zucchini bread flavor. I used whole wheat pastry flour for a more tender texture. This recipe makes 4 belgian waffles (4 cups batter).
I don't have a waffle iron. Has anyone tried these as pancakes? Sounds really yummy and zucchini season is here.
I modified the recipe a little to make it appetizing for my kids because I wasn't sure how they would respond to the shredded zucchini. So I put the liquid ingredients in the Vitamix until they we're well blended. Then poured the wet ingredients into the dry and hand stirred until well blended. I used 1/4 less flour and about a tablespoon more milk to make the mix less thick. The whole family loved it!
If you like zucchini bread, you should like these waffles. The batter is thick but that may be because I like to soak the oats in the milk to soften before adding the rest of the ingredients. With the abundance of zucchini in the garden, this is a good option.
I searched this recipe to use up some garden zucchini and the whole family enjoyed them. My six year old was less than enthusiastic to try but enjoyed them immensely, announcing that you couldn't even taste the zucchini, which I found to be true.
They never crisped up very well like regular waffles, but maintained a more bread texture which was fine with us. I also found the batter to be pretty thick for the waffle iron so after the first batch I ended up adding extra milk to the mixture.
I dumped a lot of cinnamon in as is my style but next time I'm going to take my love of spices to a new level and add cloves, nutmeg, cinnamon and ginger. I do this to all my banana/zucchini/pumpkin breads and it has never failed me.
We served them with maple syrup warmed with butter and a side of grilled peaches. It was a delicious and filling breakfast.
Oh yeah, I also used whole spelt as I try not to use wheat in my baking to avoid possible future food intolerances.
Enjoyable enough. Will keep these in mind for days when there is simply too much zucchini in the house. / Though we love banana & chocolate chip pancakes or waffles, this recipe seemed a bit heavy for our taste...., *****but then again****, we might need to give them a second chance, since my family made these up for me on my teaching night...., and they used baking soda instead of powder - and yes, we made them as pancakes since that was easier for them (yes, we could taste the baking soda a tad more than I'd like, but overall, the flavor was nice in spite of the error). Will try to post a follow up if we try these again with baking powder. I am definitely saving this recipe, even though I'm not sure it's a high priority to want to eat these again, but mostly because it's a nice alternative for using up zucchini.
Substituted Applesauce for butter and 1/4 of eggs. Next time - follow recipe a bit closer - would be nice to bring out zucchini flavor more. But not sure how to do this. I rate these highly because they have so many good healthy things - zucchini, oats and whole wheat flower. I think next time I'll just substituted 1/2 the butter for a little more flavor. I added twice the cinnamon as suggested, but I'm going to add 4x the cinnamon next time.
* Percent Daily Values are based on a 2,000 calorie diet.
Zucchini Oatmeal Waffles
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 55
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