Switch up your waffle routine with these savory cheddar zucchini waffles! They are super simple to make and delicious when served up with a fried egg and avocado.
For the longest time, you couldn’t convince me to go savory for breakfast. I was all about the pancakes, smoothies, donuts… These days, I find myself learning to appreciate a good savory breakfast entree like these cheddar zucchini waffles.
I was craving waffles a couple of weeks ago and decided to try a savory version this time around and I loved how they turned out! I’m thinking these will be the first of many savory breakfast dishes to appear on the blog. 😉
If you love waffles, you’ll also want to check out my vegan blueberry whole wheat waffles, carrot cake waffles, and chocolate peanut butter waffles.
My favorite way to serve these tasty cheddar zucchini waffles with some sautéed spinach, fried egg, sliced avocado, and a drizzle of hot sauce. I stored the extra waffles in the freezer in a ziploc bag and reheated them throughout the week in the toaster oven. They were just as good as they were the day I made them!
More Breakfast Recipes You’ll Love
- Vegan Protein Overnight Oats
- Vegan Carrot Cake Waffles
- Chocolate Raspberry Granola
- Chocolate Strawberry Banana Smoothie
- Strawberry Pineapple Green Smoothie
Cheddar Zucchini Waffles
- 1 small zucchini shredded (~1 cup shredded)
- 1 cup whole wheat all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon sea salt
- 1 egg
- 1 cup dairy or non-dairy unsweetened milk
- 1/4 cup olive oil
- 1 cup shredded cheddar cheese
- Dash of ground black pepper
- Shred zucchini with a box grater into a colander or onto a sheet of cheesecloth. Squeeze some of the liquid out of the zucchini and set aside.
- Add flour, baking powder, and salt to a large mixing bowl and stir well with a wire whisk.
- Add the egg, milk, oil, cheese, zucchini, and black pepper. Stir with a wooden spoon until mixed.
- Heat up your waffle iron and spray with cooking oil. Add 1/3 cup of the batter to your waffle iron and cook according to manufacturers directions. There should be enough batter to make ~6 waffles.
- Serve with fried egg, sautéed greens, avocado, hot sauce, or whatever toppings you desire!
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Comments & Reviews
great recipe crispy o outside tender on inside reheats great in toaster this time I am going to try the airfryer to heat up
Deborah Murphy MS, RDN says
So glad you enjoyed it!
Linda Walters says
This is the 3rd, and by far the BEST, recipe for zucchini waffles I have tried. I have am old, possibly antique waffle iron. Preheating is so important.
These waffles were just the way I like them. Crispy on the outside, and just so delish.
They had a bit too much salt for my taste, I will cut salt in half next time. This recipe has been added to my breakfast line-up of recipes. I cannot wait to make them again!
No left overs today, so I will double the next batch so I can freeze some to pop in the toaster for a quick breakfast.
I didn’t grow zucchini in my garden this year, but just added them to my garden planning for next year.
I enjoy cooking and trying new recipes. Cooking has been my go to pleasure during the past crazy year avoiding COVID-19.
Thanks for this great recipe!!!
This made me very happy today.
Dietitian Debbie says
Thanks so much Linda! So glad you enjoyed them. 🙂
Look beautiful, outside nice and crunchy, taste ok but the inside stays mushy as hell, even after I added cornstarch for the 2nd edition. I will try again with nuked and drained courgettes. The taste of the crunchy part is lovely. In the picture it looks like your waffle maker gives thinner waffles than mine, so it might need a different MO. Will keep you posted.
Dietitian Debbie says
Thanks Sasha. I’m guessing it may be the difference in the waffle makers. Let me know if you try it again sometime!
I did find the solution. Instead of using a box grater, I shredded the courgettes using the Kitchen Aid cylinder grate. The vegetable grating comes out much drier and looser. Crunchy results.