Zucchini Oatmeal Waffles

Zucchini Oatmeal Waffles

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grace 0

"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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45 m servings 198 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 198 kcal
  • 10%
  • Fat:
  • 6.1 g
  • 9%
  • Carbs:
  • 29.8g
  • 10%
  • Protein:
  • 7.7 g
  • 15%
  • Cholesterol:
  • 58 mg
  • 19%
  • Sodium:
  • 478 mg
  • 19%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  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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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...

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 flav...

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

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 ...

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...

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 ...

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 zucc...

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

Really enjoyed these, knew they were more like zucchini bread than crispy waffles from the reviews. I made 1/2 the recipe and it made 2 belgian waffles and one was quite filling. I added about...

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