Zucchini Cheddar Waffles

Last Updated on July 28, 2020

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

1. 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.
2. 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.
3. 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

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!

5 from 12 votes

Print Pin Rate

Course: Appetizer, Breakfast, Snack

Cuisine: American

Prep Time: 15 minutes

Cook Time: 5 minutes

Total Time: 30 minutes

Author: Kathryn Donangelo

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.

Find Kathryn's Kitchen Blog on Instagram!Mention @Kathryns.Kitchen.Blog or tag #kathrynskitchen!

Notes

1. If you want to make these waffles gluten-free, you can substitute almond flour instead of regular or whole wheat flour
2. 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 the will turn soft and lose their crispness.