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Zucchini Oatmeal Waffles

Zucchini Oatmeal Waffles

grace

"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

45 m servings 198 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • 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

See full nutrition

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.

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Directions

Print
  • 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.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

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Reviews

Read all reviews 17
  1. 19 Ratings

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Most helpful positive review

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...

Most helpful critical review

I made this a healthier vegan option, with flax eggs, rice milk, and applesauce instead of butter. I doubt that those small subs would change the consistency a lot, but this was a particularly d...

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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 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...

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

I followed this recipe exactly, and it was great. My family loved it. My only change would be a little more cinnamon. I will definitely be making this recipe again!

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 ...

I didn't have whole wheat flour so I used a combo of oats, rice and coconut flour. 1tsp Stevia instead of brown sugar. Oh, and almond milk. Which goes to show how versatile this recipe is!

Disclaimer: I did not follow these to the T, made adjustments to try to lighten them up as I had seen comments about these being too heavy- however, my family loved them. Most importantly , I fo...

I thought these were great! I followed the recipe almost exactly (I only had old fashioned oats and I added a tablespoon of 10 grain hot cereal for extra whole grains) and I had no issues with ...

I made this a healthier vegan option, with flax eggs, rice milk, and applesauce instead of butter. I doubt that those small subs would change the consistency a lot, but this was a particularly d...

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