Cinnamon Zucchini Waffles Recipe tastes like a cozy cinnamon roll met your favorite crispy waffle, with little flecks of zucchini that keep everything moist and tender. This recipe suits busy home cooks who want a fun breakfast or brunch on the table in about 30 minutes, start to finish. I first tested these on a sleepy Sunday with a mountain of garden zucchini, and my family has requested them on repeat ever since.
Why You Should Try This Cinnamon Zucchini Waffles Recipe
These cinnamon zucchini waffles taste warm, spiced, and slightly sweet, with crisp edges and a soft, fluffy center. The zucchini keeps the batter moist without a strong veggie flavor, so even picky eaters usually clean their plates.
You mix the batter in one bowl, grate a single zucchini, and the waffle iron does the rest. The recipe uses pantry staples, freezes well, and works for breakfast, brunch, or even breakfast-for-dinner when everyone wants something cozy.
“These cinnamon zucchini waffles taste like dessert for breakfast but still sneak in a veggie, which makes them an instant family favorite. ★★★★★”
Ingredients You’ll Need
Dry ingredients
- 2 cups all purpose flour
- Use whole wheat pastry flour for a nuttier flavor and extra fiber.
- 2 tablespoons granulated sugar
- Swap in coconut sugar for a deeper caramel note.
- 1 tablespoon brown sugar, packed
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 ½ teaspoons ground cinnamon
- I like Saigon cinnamon for a stronger, warmer flavor.
- ¼ teaspoon ground nutmeg
- ½ teaspoon fine sea salt
Wet ingredients
- 2 large eggs, room temperature
- 1 ¾ cups buttermilk
- Use 1 ¾ cups milk plus 1 tablespoon lemon juice or vinegar as a quick substitute.
- ⅓ cup neutral oil (canola, avocado, or light olive oil)
- Melted butter works too and adds richer flavor.
- 1 teaspoon vanilla extract
Zucchini
- 1 heaping cup grated zucchini, lightly packed
- About 1 medium zucchini.
- Keep the peel on for color and nutrients.
- Squeeze out excess moisture with a clean kitchen towel or paper towels so the waffles crisp up.
Optional mix ins and toppings
- ¼ cup mini chocolate chips or chopped dark chocolate
- ¼ cup chopped toasted pecans or walnuts
- Maple syrup or honey
- Greek yogurt or whipped cream
- Fresh berries or sliced bananas
- A sprinkle of extra cinnamon on top
Equipment
- Box grater or food processor with grating disc for the zucchini
- Large mixing bowl and whisk
- Measuring cups and spoons
- Rubber spatula
- Waffle iron (Belgian or standard both work)
- Cooling rack to keep waffles crisp
Tips & Tricks
- Preheat the waffle iron fully so the batter hits a hot surface and forms crisp edges.
- Grate the zucchini on the small or medium holes, then squeeze out as much liquid as you can.
- Do not overmix the batter; whisk until the flour streaks disappear, then stop.
- Let the batter rest 5 to 10 minutes so the flour hydrates and the waffles rise better.
- Lightly oil or spray the waffle iron between batches to prevent sticking.
- Keep cooked waffles on a wire rack in a low oven at 200°F so they stay crisp, not soggy.
- Fold in chocolate chips or nuts at the end if you want extra texture and flavor.
- Use a measuring cup to portion the batter so each waffle cooks evenly.
How to Make Cinnamon Zucchini Waffles Recipe
Step 1: Mix the dry ingredients
Add flour, both sugars, baking powder, baking soda, cinnamon, nutmeg, and salt to a large mixing bowl. Whisk until everything looks evenly combined and no brown sugar clumps remain. Set the bowl aside while you prep the wet ingredients and zucchini.
Step 2: Prep the zucchini
Wash and dry the zucchini, then trim the ends. Grate it on the small or medium side of a box grater. Gather the grated zucchini in a clean kitchen towel or several paper towels and squeeze firmly over the sink until you remove most of the liquid.
Step 3: Combine the wet ingredients
In a separate bowl or large measuring cup, whisk the eggs until smooth. Add buttermilk, oil, and vanilla, then whisk again until the mixture looks uniform. You should see no streaks of egg.
Step 4: Bring the batter together
Pour the wet mixture into the bowl with the dry ingredients. Stir gently with a spatula until the flour just disappears and the batter looks mostly smooth with a few small lumps. Fold in the squeezed zucchini and any optional mix ins like chocolate chips or nuts.
Step 5: Rest the batter and preheat the waffle iron
Plug in and preheat your waffle iron to medium or medium high. Let the batter sit on the counter for 5 to 10 minutes while the iron heats. This short rest helps the batter thicken slightly and gives you fluffier waffles.
Step 6: Cook the waffles
Lightly grease the hot waffle iron with oil or nonstick spray. Ladle in enough batter to cover the waffle grid without overflowing, usually about ½ to ¾ cup depending on your iron. Close the lid and cook until the waffles turn golden brown and crisp, usually 3 to 5 minutes, then lift them out with tongs and place them on a wire rack.
Step 7: Serve and enjoy
Serve the cinnamon zucchini waffles hot with maple syrup, a dollop of Greek yogurt or whipped cream, and fresh fruit. Add a sprinkle of extra cinnamon on top if you want stronger spice flavor. Watch them disappear faster than that zucchini you tried to hide in a salad last week.
What to Serve with Cinnamon Zucchini Waffles Recipe
These cinnamon zucchini waffles pair nicely with scrambled eggs or a veggie omelet for a balanced breakfast. Add turkey sausage or crispy bacon on the side if you want extra protein. Fresh fruit salad, sliced bananas, or berries keep the plate bright and fresh. A big mug of coffee, hot cocoa, or a smoothie rounds out the meal and turns breakfast into a cozy little event.
Storage Options
- Store leftover waffles in an airtight container in the fridge for up to 3 days.
- Freeze waffles in a single layer on a baking sheet, then move them to a freezer bag for up to 2 months.
- Reheat waffles in a toaster or toaster oven until hot and crisp, about 3 to 5 minutes.
- Warm larger batches in a 350°F oven on a wire rack set over a baking sheet for 8 to 10 minutes.
Cinnamon Zucchini Waffles Recipe
Ingredients
Instructions
- In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt until evenly combined and no brown sugar clumps remain.
- Wash and dry the zucchini, trim the ends, and grate it on the small or medium holes of a box grater. Place the grated zucchini in a clean kitchen towel or several paper towels and squeeze firmly over the sink to remove most of the liquid.
- In a separate bowl or large measuring cup, whisk the eggs until smooth. Add the buttermilk, oil, and vanilla and whisk until the mixture looks uniform with no streaks of egg.
- Pour the wet mixture into the bowl with the dry ingredients. Stir gently with a spatula just until the flour disappears and the batter is mostly smooth with a few small lumps. Fold in the squeezed zucchini and any optional chocolate chips or nuts.
- Let the batter rest for 5 to 10 minutes while you preheat the waffle iron to medium or medium-high heat so the waffles cook up light and fluffy.
- Lightly grease the hot waffle iron with oil or nonstick spray. Ladle in enough batter to cover the waffle grid without overflowing, usually about 1/2 to 3/4 cup depending on your waffle iron. Close the lid and cook until the waffles are golden brown and crisp, 3 to 5 minutes. Transfer cooked waffles to a wire rack so they stay crisp while you repeat with the remaining batter.
- Serve the cinnamon zucchini waffles hot with maple syrup, Greek yogurt or whipped cream, fresh fruit, and a sprinkle of extra cinnamon if desired.
Notes
Approximate per serving (1 of 6, without toppings): 310 calories; fat 14 g; saturated fat 3 g; carbohydrates 39 g; fiber 2 g; sugars 10 g; protein 9 g; sodium 540 mg. Values are estimates and will vary based on specific ingredients, mix-ins, and portion sizes.
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