Last Updated on December 14, 2021 by Kathryn Donangelo
Zucchini Cheddar Waffles are savory and made with grated zucchini, cheese, and perfect for brunch or lunch! These waffles are healthy and easy to make!
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I’ve been on a zucchini kick lately if you couldn’t already tell by my Zucchini Cheese Bread recipe I posted this week. Zucchini is such a versatile ingredient and readily available all year round. These Zucchini Cheddar Waffles could be eaten for breakfast, brunch, lunch, an appetizer, or even dinner.
These Zucchini Cheddar Waffles are perfectly golden brown and crispy on the outside and cheesy and soft in the inside. You can eat these waffles just as they are or with my favorite topping, smoked salmon! See below for other delicious toppings to add.
TOPPINGS TO ADD TO THESE ZUCCHINI CHEESE WAFFLES
- Butter
- Cream cheese and smoked salmon (my favorite). You could also use sour cream instead of cream cheese
- Hummus
- Fried eggs
- Avocado
- Ricotta and prosciutto (another favorite of mine)
- Salsa
- Creme fraiche
INGREDIENTS NEEDED TO MAKE ZUCCHINI CHEDDAR WAFFLES
- Zucchini
- Cheddar cheese
- Parmesan cheese
- Garlic powder
- Salt
- Pepper
- Onion powder
- Eggs
- Flour
HOW TO MAKE ZUCCHINI CHEDDAR WAFFLES
- Grate zucchinis and place them in a kitchen towel or multiple sturdy paper towels. Be sure to ring out as much water as you can and do it over a colander just incase any break out of the paper towels.
- Preheat the waffle iron. Combine all of the ingredinets in a large bowl and mix until combined. You may need to add 1/4 more flour depending on how watery the zucchini is. Let the waffle batter sit for 10 minutes to get fluffy and set.
- Spray the heated waffle iron generously with nonstick cooking spray and pour 1/4 cup of the waffle batter into each waffle. Cook according to your waffle machine; most take 2-4 minutes per waffle batch. My waffle machine has 4 waffles per batch. Repeat until you run out of waffle batter. Be sure to spray the waffer iron in-between each batch.
TIPS TO MAKE ZUCCHINI CHEDDAR WAFFLES
- If you want to make these waffles gluten-free, you can substitute almond flour instead of regular or whole wheat flour
- You can also make these waffles into fritters if you don’t have a waffle iron. Just fry them in a frying pan with oil for 2 minutes and then flip and fry for another 2-4 minutes until golden brown.
- Monterey Jack, Pepper Jack and Mozzarella cheese could also be used instead of cheddar. You can also do a combination of cheddar and any of these cheeses
LEFTOVERS
These Zucchini Cheddar Waffles make the best leftovers! You’ll be happy to see these in the fridge the next day. Simply place the waffles in an airtight container or large ziplock bag. They will last 5-7 days in the fridge. You can reheat them in the microwave or oven for a few minutes. Please note, if you reheat them in the microwave the will turn soft and lose their crispness.
You can also freeze these in the freezer for up to 3 months. When ready to heat thaw completely and heat in the oven.
LOOKING FOR OTHER DELICIOUS BRUNCH RECIPES? TRY THESE!
- Glazed Lemon Poppy Seed Muffins
- Overnight Eggs Benedict Bake
- Blueberry Oatmeal Breakfast Muffins
- Bacon Cheddar Egg Bites
- Fluffy Vanilla Yogurt Pancakes
- Greek Yogurt Banana Almond Muffins
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Zucchini Cheddar Waffles
Ingredients
- 2 cups zucchini; grated - about 2 zucchini
- 1 cup cheddar cheese; shredded
- 1/2 cup grated parmesan cheese
- 1/2 tsp. garlic powder
- 1/2 tsp. salt
- 1/2 tsp. black pepper
- 1/2 tsp. onion powder
- 1/4 tsp. baking powder
- 2 eggs
- 1 - 1 1/4 cup all-purpose or whole wheat flour
Instructions
- Grate zucchinis and place them in a kitchen towel or multiple sturdy paper towels. Be sure to ring out as much water as you can and do it over a colander just incase any break out of the paper towels.
- Preheat the waffle iron. Combine all of the ingredinets in a large bowl and mix until combined. You may need to add 1/4 more flour depending on how watery the zucchini is. Let the waffle batter sit for 10 minutes to get fluffy and set.
- Spray the heated waffle iron generously with nonstick cooking spray and pour 1/4 cup of the waffle batter into each waffle. Cook according to your waffle machine; most take 2-4 minutes per waffle batch- the waffle will be golden brown when it's done cooking. My waffle machine has 4 waffles per batch. Repeat until you run out of waffle batter. Be sure to spray the waffer iron in-between each batch.
Notes
- If you want to make these waffles gluten-free, you can substitute almond flour instead of regular or whole wheat flour
- If you have leftovers, place the waffles in an airtight container or large ziplock bag. They will last 5-7 days in the fridge. You can reheat them in the microwave or oven for a few minutes. Please note, if you reheat them in the microwave they will turn soft and lose their crispness.
- If your waffle batter seems too thick, add milk until you get the right consistency. If the batter seems too thin, add flour.
Nutrition
I can’t believe I have never had savory waffles before! These are so easy and so delicious! We love them as a light lunch!
I loved these Zucchini Cheddar Waffles. I was a little leary at first but these are AMAZING! I will be saving this recipe to make again. We enjoyed it so much!
These are interesting. I can’t wait to give these a try! They look so delicious and good!
The perfect summer brunch recipe! My whole family loved them. We will be trying them with different toppings soon.
These are so pretty! And I love all the topping ideas you gave.
My daughter loves waffles and I will definitely try this delicious next
I literally just tried cheddar waffles this weekend. Major hit in my house! I have to try it with zucchini now..AND with cream cheese…Drooling!
Oh yum! This sounds so delicious and I’ll add mine with smoked salmon for an extra kick.
OMG….love this savory waffle recipe. A great addition to my zucchini rotation….since we have a bumper crop this year. Cannot wait for these.
Delicious! They freeze well, and then I just pop one in the toaster for a quick breakfast on the go. I wouldn’t call the mixture a “batter” per say, as it’s fairly thick and is more zucchini than flour. I like to put 3/4 cup of the mixture into the center of my Belgian waffle maker, gives me a single serve waffle that fits well into my toaster.
Thank you for trying my recipe, Meaghan! I’m so glad you loved my zucchini cheddar waffles. They are so perfect and easy for an on-the go breakfast. 🙂
This recipe didn’t work. Maybe I squeezed too much water out of the zucchini, but I had to add 3/4 cup of liquid back to the recipe just to get something resembling a batter. Then they didn’t cook correctly without any fat in the recipe, so I added a few tablespoons of melted butter. At that point the ratios were off and they needed more baking powder to rise. Turned out great, but I wouldn’t say I “followed” this recipe.
Hi Nathan, I am so sorry to hear that your waffles didn’t turn out the way they were supposed to. I haven’t ever experienced this issue, you may have squeezed too much or used too large of a zucchini? I will look into this recipe to see what the cause of this problem may be. Thank you so much for your feedback.
Nathan, I’m so glad I found your comment. I had the exact same issue. Had I cooked them with my initial batter, they would have at best been fritters. I added about a 1/2 teaspoon of baking power, 1 cup of milk, and 1 tablespoon of melted butter. I also added in some rosemary and was quite pleased the the outcome.
Hi Janet, I am sorry this recipe didn’t work out originally for you but happy you were pleased with the outcome. I did add a few notes to the recipe card including if the batter is too thick, milk will help thin the batter. You could also make these into fritters and I did note that in the recipe post as well. Please let me know if you have any questions at all and thanks for giving my recipe a try.