Zucchini Waffles

Fluffy, unctuous zucchini waffles. A savory meal that you can have any time of the day, be it for breakfast, lunch or dinner – what more could you want, really? These veritable pancakes with abs highlight the beautiful green zucchini in a relatively unique way: shredded and baked into the ridges of a crispy waffle. So set aside some time to whip together a flavorful zucchini-laden chickpea flour batter and fire up your waffle irons, this is a simple yet delicious zucchini waffle recipe that you’re likely not soon to forget.

“The first zucchini I ever saw I killed it with a hoe.”

– John Gould

Teeny Zucchini

For these vegan zucchini waffles, I tend to look for zucchini that are on the smaller side of the spectrum.

The reason for this is that I think the smaller zucchini have more of that sweetish zucchini flavor. Also, they are easier to grate individually without having an excess of leftover zucchini. With a larger squash, when grating you may only need half or two-thirds of it before your 2 1/2 cups quota has been met. But with teeny zucchini, it becomes easier to judge how many more you’ll need to reach the recipe requirement.

That being said, if you can’t find a smaller zucchini, then just go with whatever is available. Save the leftover in a closed container in the fridge, or instead add it (shredded, of course) to the zucchini waffles and see what happens. I don’t think an extra 1/4 to 1/2 cup of zucchini would ruin the batter, but I haven’t tested it, so I can’t say for certain! Maybe just save it for a tofu scramble, or use it in an amazing zucchini fritter?!

Takeaway Tip: Use smaller zucchini for more flavorful waffles, and less excess, too!

“Waffles are just awesome bread.”

– John Green

Waffle Irons: How do they know?!

Usually, on waffle irons there is an indicator that is able to detect the amount of moisture in the batter as it cooks. When it reaches a particular threshold – and how it knows when that is I have no idea – a light will come on or turn off or something of that sort.

Listen.. I’ve made these zucchini waffles a couple times, and they’ve turned out pretty well in each instance, so the recipe itself is sound enough; however, I did use a fairy ancient waffle iron, and I’m not sure how it compares to fancier modern models.

All I mean to say is that my iron is likely going to cook differently from yours, and may also be a different shape. And because of this, I would suggest that you take the recommended recipe cook time (around 3 – 4 minutes) with a grain of salt, so to speak; your zucchini waffles may cook more quickly or more slowly. Still, your waffle iron should be able to know when the batter is done regardless, so don’t stress it one bit.

“We need to remember what’s important in life: friends, waffles, work. Or waffles, friends, work. Doesn’t matter, but work is third.”

– Leslie Knope

Ingredient Break Down

Zucchini

If you can, find the freshest and best zucchini possible, either from a vegetable stand or farmer’s market or smaller grocery store (or grown them yourself when summer heat rolls on through). But really, any any zucchini will work for these zucchini waffles.

Chickpea & all-purpose flour

This recipe can be made easily gluten-free if you simply substitute the all-purpose with additional chickpea flour or a gluten-free flour mix, too.

Nutritional Yeast

These little toasty yellow yeast flakes (they taste better than they sound – trust me) give the zucchini waffles an extra savory kick.

Smoked Paprika

You don’t have to use smoked paprika. Just regular will do okay here, too. Also, I know there are people who don’t like paprika (gasp), in which case you can use plain ol’ ground black pepper instead.

Unsweetened Soy Milk

I don’t mind soy milk. Personally, I think that it’s quite creamy and delicious. If you’re put off by it for any reason, instead use your favorite (preferably unsweetened) plant-based milk instead.

Ground Golden Flaxseed

Basically, flaxseed serves as a binder and ensures that the batter stays more together, as it can be quite wet with all the shredded zucchini (the green squash is like… 95% water).

“Why, sometimes I’ve believed as many as six impossible things before breakfast.”

– Lewis Carroll

Vegan Zucchini Waffles Recipe

Truly, these waffles are quite tasty and a great use of zucchini, perhaps in a way that you never have before. I would heartily recommend them to anyone who loves waffles, or those who loves more savory takes on the traditionally sweet.

Have you lugged out your waffle irons yet?

“You should eat a waffle! You can’t be sad if you eat a waffle!”

– Lauren Myracle

I hope that you enjoyed these zucchini waffles. If you did, consider leaving me a comment and recipe rating before you go!

May you have good food in good company,

That Vegan Nephew