Zucchini Bread Waffles

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  • Level: Easy
  • Total: 30 min
  • Active: 30 min
  • Yield: 12 waffles
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2 cups grated zucchini, squeezed with paper towels

2 carrots, peeled and grated 

3 cups all-purpose flour 

4 teaspoons baking powder 

1 teaspoon ground cinnamon 

1/2 teaspoon grated nutmeg 

1/2 teaspoon kosher salt 

2 1/2 cups buttermilk, at room temperature

4 tablespoons butter, melted

1/4 cup granulated sugar 

1 tablespoon vanilla extract 

3 large eggs, at room temperature

Nonstick cooking spray, for spraying the waffle iron


8 ounces cream cheese, softened

1 cup powdered sugar 

1 tablespoon maple syrup 

1 tablespoon vanilla extract 

About 1/2 cup milk, at room temperature


Special equipment:
a waffle iron
  1. Preheat the waffle iron to the regular setting.
  2. For the waffles: Toss together the zucchini and carrots in a bowl. Mix the flour, baking powder, cinnamon, nutmeg and salt in a separate bowl, then toss with the zucchini and carrots to coat them.
  3. In a separate pitcher, mix the buttermilk, melted butter, granulated sugar, vanilla and eggs. Pour the buttermilk mixture over the zucchini mixture, stirring gently.
  4. For the syrup: Mix together the cream cheese, powdered sugar, maple syrup and vanilla in a bowl. Add enough milk to thin it to a syrup texture. Set aside. (If your syrup is lumpy, you can strain it for a smoother finish.)
  5. Spray the waffle iron with nonstick cooking spray and scoop in the batter. Cook until golden, about 5 minutes depending on your waffle iron. Repeat with the remaining batter.
  6. Serve the waffles drizzled with the cream cheese syrup.
Waylynn Lucas


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