Go Back
In recent years, the focus on healthy eating has transformed the breakfast landscape, with an increasing number of people seeking nutritious options that are both satisfying and delicious. As we move away from traditional breakfast foods laden with sugar and empty calories, innovative recipes that incorporate vegetables are gaining traction. Among these, Zucchini Carrot Waffles stand out as a delightful choice that combines the best of both worlds: a wholesome meal that doesn't compromise on flavor.

Zucchini Carrot Waffles

Start your day with a healthy twist on breakfast by trying these Zucchini Carrot Waffles. Packed with nutrients from zucchini and carrots, they offer a delicious way to incorporate veggies into your morning routine. These waffles are versatile, catering to gluten-free and vegetarian diets, and are perfect for busy mornings. Learn how to prepare this nutritious meal with ingredients that enhance flavor and texture, making breakfast delightful and satisfying. Enjoy a tasty start with a nutritious edge!
Print Recipe Pin Recipe

Ingredients
  

1 medium zucchini, grated and excess moisture squeezed out

1 medium carrot, grated

1 cup all-purpose flour (or whole wheat flour for a healthier option)

1 teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

½ teaspoon cinnamon

2 large eggs

¾ cup milk (dairy or plant-based)

¼ cup vegetable oil or melted coconut oil

1 tablespoon honey or maple syrup (optional for sweetness)

½ cup shredded cheese (optional, for savory waffles)

Fresh herbs (like chives or parsley, minced, optional for savory waffles)

Instructions
 

Prep the Zucchini and Carrot: Start by grating the zucchini and carrot using a box grater or food processor. Place the grated zucchini in a clean dish towel and squeeze out the excess moisture to prevent soggy waffles.

    Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon until well combined.

      Combine Wet Ingredients: In a separate bowl, beat the eggs, then add the milk, vegetable oil, and honey or maple syrup if using. Mix well until the ingredients are fully incorporated.

        Combine Mixtures: Pour the wet ingredients into the dry ingredients. Gently fold in until just combined; be careful not to overmix. The batter should be slightly lumpy.

          Add Zucchini and Carrot: Fold in the squeezed zucchini, grated carrot, and if using, the cheese and fresh herbs. Make sure everything is evenly distributed throughout the batter.

            Preheat Waffle Iron: Preheat your waffle iron according to the manufacturer's instructions. Lightly grease the surface with cooking spray or a brush of oil if needed.

              Cook the Waffles: Once the waffle iron is hot, pour enough batter onto the center to cover the waffle grid (amount may vary based on your iron). Close the lid and cook according to the manufacturer's guidelines, usually 5-7 minutes or until golden brown and crisp.

                Serve: Carefully remove the waffles and serve warm topped with your choice of toppings – some fresh yogurt, a dollop of sour cream, a drizzle of honey, or even avocado slices for a savory option!

                  Store Leftovers: If you have any leftover waffles, let them cool completely and store them in an airtight container in the refrigerator for up to 3 days. You can reheat them in a toaster or an oven for a delightful crunch!

                    Prep Time, Total Time, Servings: 15 minutes | 25 minutes | 4 servings