Indulge in the rich, chocolatey goodness of these whole wheat Zucchini Waffles that are the perfect combination of healthy and delicious. These waffles are made with wholesome ingredients like fresh zucchini, white whole wheat flour, and coconut oil. They are perfect for a sweet breakfast or brunch treat.
“ I’m adding this delicious recipe to our rotation! Thanks so much!” – Ness
Reasons You’ll Love This Recipe
It’s surprisingly healthy ! When you hear “Chocolate Waffle” a healthy breakfast isn’t the first thing that comes to mind. With this recipe, though, you’ll be packing in some healthy ingredients! They make a great make ahead breakfast . Waffles can be frozen and reheated quickly for those busy mornings. Your kids will eat zucchini and not even know it. When you run the zucchini through the food processor, the texture is practically unnoticeable once mixed into the batter. This is yet another way to sneaky healthy ingredients into a kid favorite .
Ingredients Needed
White whole wheat flour – We love baking with this variety but if you don’t have it, you can substitute 1 cup whole wheat flour + 1/2 cup unbleached all purpose flour. Baking powder and baking soda Ground cinnamon Salt Cocoa powder – Try using cacao powder for a little more nutrition. Brown sugar (optional) – Try using coconut sugar for a little healthier option. Melted coconut oil – Avocado oil or melted butter can also be a substitution for this. Eggs Milk – Plain dairy-free milk will work fine. Vanilla Zucchini – Shred it finely on a box grater or using your food processor. Mini chocolate chips (optional)
How to Make Zucchini Waffles
Mix Dry Ingredients
Add flour, baking powder, baking soda, cinnamon, salt, and cocoa powder to a large mixing bowl. Whisk ingredients together.
Mix Wet Ingredients
In a separate bowl, whisk together brown sugar (optional) and melted coconut oil. Whisk in milk, beaten egg, and pureed zucchini.
Tip: An easier way I’ve found to do this is just throw all the wet ingredients and zucchini in my blender.
Add Wet Ingredients to the Dry
Add wet ingredients to the dry ingredients and whisk until just combined. Do not over mix.
Stir in chocolate chips. It will be pretty thick – especially as the coconut oil hardens up. Don’t worry, it will melt back down when you cook the waffles)
Make the Waffles
I used a Belgian waffle maker for this recipe. It worked to scoop 1 cup of batter into the waffle maker.
Each waffle took about 3 minutes but because appliances are different, follow the instructions for your model.
Can You Freeze Waffles?
Yep! In fact, freezing waffles is a great use of your time. They are easy to reheat for busy mornings.
How to Freeze Waffles: Make and cool waffles completely on a cooling rack. Place waffles in single layers in a gallon-size freezer bag with parchment paper between layers. Seal tightly and freeze.
To Prepare Waffles From Frozen: Toast frozen waffles. If still slightly cold inside, microwave in 10-second increments until warmed through.
Substitutions and Variations
Substitute White Whole Wheat Flour with 1 cup whole wheat flour + 1/2 cup unbleached all purpose flour. Substitute pumpkin puree for the zucchini. You could substitute avocado oil or melted butter for the coconut oil. If bananas are very ripe and sweet, you could leave out the brown sugar. Or try using coconut sugar for a little healthier option. Chocolate chips can be mini, dark chocolate, or milk chocolate.
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★ ★ ★ ★ ★
4.2 from 5 reviews
Chocolate Zucchini Waffles
These homemade chocolate zucchini waffles with a healthy spin will leave your kids asking for more! No one will notice the sneaky zucchini that is added to the batter. Healthy and delicious – it’s a win for everyone!
Yield: 4 Large Waffles
Prep: 15 minutes Cook: 3 minutes Total: 18 minutes
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Units:
US M
Ingredients
1 1/2 cups white whole wheat flour (Sub: 1 cup whole wheat flour + 1/2 cup all purpose flour)
1 tablespoon baking powder
1/2 teaspoon baking soda
1 1/2 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup cocoa powder, sifted (sub: cacao powder)
1/4 cup brown sugar (optional; or use coconut sugar)
1/4 cup coconut oil, melted (sub: avocado oil or melted butter)
1 3/4 cups milk (plain dairy-free milk will work fine)
2 large eggs, beaten
1 tsp vanilla extract
1 cup finely grated zucchini* (or puree the zucchini in a food processor, if preferred; sub: pumpkin puree)
Optional: 1 cup mini chocolate chips
*Use the fine grate of a box grater for this task.
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Instructions
Make It Now:
In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
In a medium mixing bowl, whisk together brown sugar and melted coconut oil. Whisk in beaten egg, milk, and zucchini.
Add wet ingredients to the dry ingredients and whisk until just combined (do not over mix). Stir in chocolate chips.
Cook the waffles according to your waffle iron instructions (mine takes about 3 1/2 minutes for each batch). Here’s how much batter to use:
4 Square Waffle Iron: Pour about 1/4 cup mix per waffle.
Belgian Waffle Iron: Pour 1 cup batter per waffle.
Freeze For Later: Make and cool waffles completely on a cooling rack. Place waffles in single layers in a gallon-size freezer bag with parchment paper between layers. Seal tightly and freeze.
Prepare From Frozen: Toast frozen waffles. If still slightly cold inside, microwave in 10-second increments until warmed through.
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© Author: Rachel Tiemeyer
Cuisine:
American
Method:
Waffle Iron
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return;
}
input.click();
});
input.addEventListener('change', function() {
el.dataset['trIngredientCheckbox'] = input.checked ? 'checked' : '';
});
});
}())
window.TastyRecipes = window.TastyRecipes || {};
window.TastyRecipes.cookMode = {
wakeLockApi: false,
wakeLock: false,
cookModeSelector: '.tasty-recipes-cook-mode',
init() {
if ("wakeLock" in navigator && "request" in navigator.wakeLock) {
this.wakeLockApi = navigator.wakeLock;
}
const cookModes = document.querySelectorAll(this.cookModeSelector);
if (cookModes.length > 0) {
for (const cookMode of cookModes) {
if (this.wakeLockApi) {
cookMode.querySelector('input[type="checkbox"]').addEventListener("change", event => {
this.checkboxChange(event.target);
}, false);
} else {
cookMode.style.display = "none";
}
}
}
},
checkboxChange(checkbox) {
checkbox.checked ? this.lock() : this.unlock();
},
setCheckboxesState(state) {
const checkboxes = document.querySelectorAll(this.cookModeSelector + ' input[type="checkbox"]');
for (const checkbox of checkboxes) {
checkbox.checked = state;
}
},
async lock() {
try {
this.wakeLock = await this.wakeLockApi.request("screen");
this.wakeLock.addEventListener("release", event => {
this.wakeLock = false;
this.setCheckboxesState(false);
});
this.setCheckboxesState(true);
} catch (error) {
this.setCheckboxesState(false);
}
},
unlock() {
if (this.wakeLock) {
this.wakeLock.release();
this.wakeLock = false;
}
this.setCheckboxesState(false);
}
};
(function(callback) {
if (document.readyState !== "loading") {
callback();
} else {
document.addEventListener("DOMContentLoaded", callback);
}
})(() => {
window.TastyRecipes.cookMode.init();
});
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