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Home » Breakfast and Brunch Recipes

Savory Zucchini Waffles

Published: Jun 14, 2018 · Modified: Feb 3, 2022 by Jennifer Brown · This post may contain affiliate links · 3 Comments

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These savory zucchini waffles recipe is an easy and healthy addition to breakfast or brunch. The waffles are SCD, Paleo, Whole30, low carb, gluten free, grain free, and dairy free.  

A white plate piled high with a summer squash waffle, poached egg, spinach, and avocado.

Summer is now in full swing which means, zucchini and yellow squash are everywhere!

For me, summer squash ranks right up there with cauliflower in terms of versatility. There's SO much you can do with it.

Add it to breads, muffins, make a Zucchini Pizza Crust or this Crustless Zucchini Quiche. Zucchini is great for sneaking extra veggies into your breakfast or lunch and dinner!

These healthy zucchini waffles have been in rotation at my house the past few summers because they're just so easy and tasty!

Do I have to use zucchini?

When it comes to this recipe you can use all yellow squash, all zucchini or a combination of the two.

I've made the waffles using all those variations and they all turned out delicious!

Breakfast table set with plates of summer squash waffles, poached eggs, spinach, avocado, and coffee.

Directions

Begin by placing a box grater on a thin kitchen towel, then shred two pounds of zucchini.

Sprinkle with fine sea salt and allow the zucchini to rest for 10 to 15 minutes. the salt will help draw out some of the squashes liquid.

Three picture collage. First pic is shredded summer squash. Second pic is wringing out the squash in a white tea towel. Third picture is pressing the waffle into the waffle maker.

While the zucchini is doing it's thing, whisk together eggs, almond flour, and seasonings in a large bowl.

Now's the fun part! Wrap the zucchini up in the towel and squeeze out as much liquid as possible.

Then, just when you think you're done, squeeze again!

Add the shredded squash to the almond flour mixture and use your hands to mix and squeeze it all together.

Grease your waffle iron according to the manufacturers instructions then place on medium heat.

Scoop about ½ cup worth of waffle mixture into the waffle iron, using the back of a measuring cup to help spread and press the mixture into the iron.

Close up shot of summer squash waffles.

Close the top and cook for 7 to 10 minutes.

Gently remove the waffle from the iron and repeat with the remaining batter.

Tip

Place the cooked waffles in the oven set on the WARM setting until you're ready to serve.

What to serve with these savory zucchini waffles

I typically enjoy my healthy zucchini waffles topped with poached eggs, Breakfast Sausage Patties, and sliced avocado.

If I'm feeling fancy I'll also add a hearty drizzle of my Blender Hollandaise Sauce.

A white plate filled with a summer squash waffle, poached egg, baby spinach, and avocado.

How to store the waffles

Leftovers can be stored in an airtight container in the refrigerator for three to five days.

You can also separate each waffle with wax paper and store in an airtight container in the freezer for up to three months. Defrost in the microwave or toaster when you're ready to eat!

More breakfast recipes you're sure to enjoy!

  • Prosciutto Egg Cups
  • Almond Flour Sheet Pan Pancakes
  • Spinach Mushroom Frittata
  • Roasted Vegetables with Eggs

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Savory Zucchini Waffles

by: Jennifer Brown
These savory zucchini waffles recipe is an easy and healthy addition to breakfast or brunch. The waffles are SCD, Paleo, Whole30, gluten free, grain free, and dairy free.  
Print Recipe Pin Recipe
Prep Time 15 mins
per waffle 10 mins
Course Breakfast
Cuisine American
Servings 6 waffles
Calories 158 kcal

Ingredients
  

  • 2 pounds zucchini and/or yellow squash (about 4)
  • 2 large eggs at room temperature
  • 1 cup blanched finely ground almond flour
  • 1 Tablespoon dried oregano
  • ½ Tablespoon dried parsley
  • ½ Tablespoon dried basil
  • ½ teaspoon fine sea salt
  • avocado oil or coconut oil for greasing waffle iron

Instructions
 

  • Place your box grater on a thin kitchen towel and shred the squash. Sprinkle with sea salt and set aside for 10 minutes. 
  • In a large bowl whisk together the eggs, almond flour, and herbs. 
  • Fold the towel around the squash and squeeze out as much of the liquid as possible. Place the squash in the bowl with the almond flour mixture and use your hands to combine. 
  • Grease the waffle iron to the manufacturers specifications and preheat to medium. Place a heaping ½ cup of the batter into the center of the waffle iron. Use the back of a measuring cup or spoon to gently spread and press the mixture into the iron. 
  • Close the lid and allow to cook for 7 to 10 minutes. The waffle will be a lovely golden brown color and cooked all the way through when done. 
  • Use a rubber spatula to gently lift the waffle off the iron. Repeat with the remaining batter and serve warm with your choice of toppings.

Notes

  • Place waffles in a warmed oven until ready to serve.
  • I like to top the zucchini waffles with eggs, healthy breakfast sausage patties, and avocado slices!
  • Waffles can be stored in an airtight container in the refrigerator for 3 to 5 days or they can be separated with freezer paper and and stored in the freezer for later use. 
 
The nutritional information calculated in this recipe are an estimate. The photos and content above are copyright protected. Please do not use my photos. Please do not copy this recipe and share it on your own website or social media channels. If you wish to tell people about this recipe, you can provide a link back to my blog rather than copying the recipe. Thank you! XO, Jen

Nutrition

Serving: 0gCalories: 158kcalCarbohydrates: 10gProtein: 8gFat: 11gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 62mgSodium: 231mgPotassium: 441mgFiber: 4gSugar: 5gVitamin A: 412IUVitamin C: 27mgCalcium: 96mgIron: 2mg
Keyword healthy zucchini waffles, savory zucchini waffles, zucchini waffles recipe
Did you make this recipe?Let me know how it was by leaving a comment and star rating below!

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These savory zucchini waffles recipe is an easy and healthy addition to breakfast or brunch. The waffles are SCD, Paleo, Whole30, low carb, gluten free, grain free, and dairy free.  

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Reader Interactions

Comments

  1. Lisa

    July 09, 2020 at 6:21 pm

    Yum!

    Reply
  2. Sharon

    July 13, 2019 at 5:53 pm

    May I use all purpose flour. I’m not trying to restrict the things that are on so many diets today?

    Reply
    • Jennifer

      July 15, 2019 at 1:40 pm

      Hi Sharon, I have health issues which prevent me from using all-purpose flour, so I haven't tried the recipe with it. If you decide to experiment, you might want to decrease the flour to maybe 1/4 or 1/2 cup.

      Reply

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