Zucchini Oatmeal Waffles Recipe - Allrecipes.com
Zucchini Oatmeal Waffles Recipe
  • READY IN 45 mins

Zucchini Oatmeal Waffles

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 8 waffles Change Servings
  • PREP

    15 mins
  • COOK

    30 mins

    45 mins


  1. Preheat a waffle iron according to manufacturer's instructions.
  2. Stir milk, zucchini, eggs, and butter in a bowl until evenly blended. Combine flour, oats, baking powder, brown sugar, salt, and cinnamon in another bowl; gradually stir flour mixture into zucchini mixture.
  3. Ladle batter into preheated waffle iron. Cook until waffles are golden and crisp, about 5 minutes.
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Reviews More Reviews

Sep 08, 2013

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!

Apr 05, 2013

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).

Aug 17, 2013

I don't have a waffle iron. Has anyone tried these as pancakes? Sounds really yummy and zucchini season is here.

Jul 15, 2013

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.

Aug 13, 2015

Delicious waffles! I took the advice of some of the past reviewers and pureed the zucchini for a smoother texture. I also used buttermilk instead of milk, and I found the batter to be just right in consistency. I'll definitely be making these again and again!

Jul 26, 2015

I used bananas instead of zucchini. And I left out the cinnamon too. So delicious. I warmed up some syrup and mixed in some peanut butter to make a peanut butter syrup. What a treat! I will try the recipe the way it is when I have zucchini to use up. Can't wait! What a great recipe.

Sep 01, 2014

Very good. Modified a bit by soaking old fashioned oats in wet ingredients first. Added about another half cup of milk to loosen up the batter. Also used summer squash and apple grated with zucchini for 1 cup of the mixture. Froze the rest in 1 cup bags to be able to quickly mix another batch. Very good and a great use of squash.

Jul 31, 2014

For me, I made waffles and they seemed a bit heavy and I would recommend doubling the cinnamon. Still, they were pretty good.


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  • Calories
  • 198 kcal
  • 10%
  • Carbohydrates
  • 29.8 g
  • 10%
  • Cholesterol
  • 58 mg
  • 19%
  • Fat
  • 6.1 g
  • 9%
  • Fiber
  • 4.1 g
  • 16%
  • Protein
  • 7.7 g
  • 15%
  • Sodium
  • 478 mg
  • 19%

* Percent Daily Values are based on a 2,000 calorie diet.

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