Photo of Zucchini waffles by WW

Zucchini waffles

Total Time
30 min
10 min
20 min
If you’re a fan of zucchini bread, these waffles will be right up your alley. They contain just a small amount of sugar and get a lovely flavor lift from cinnamon and vanilla—both of which help enhance sweetness without adding more sugar. With the zucchini in the waffles and the mixed berries on the top, this breakfast is absolutely produce-packed, a great way to start the day. Keep waffles warm on a wire rack in a low oven, set to about 160°F, as you work through cooking the batches.


Cooking spray

4 spray(s)

Uncooked zucchini

12 oz

White self-rising flour

1 cup(s)


1 Tbsp

Ground cinnamon

1 tsp

Table salt

¼ tsp

Fat free buttermilk



1 large egg(s)

Canola oil

1½ Tbsp

Vanilla extract

1 tsp

Mixed berries

4 cup(s), such as strawberries, raspberries, blackberries, or blueberries


  1. Onto a double layer of paper towels, use the large holes of a box grater to shred zucchini. Gather edges of paper towels and squeeze zucchini firmly to extract as much liquid as possible.
  2. Preheat a standard nonstick waffle maker. In a medium bowl, whisk flour, sugar, cinnamon, and salt. In another medium bowl, whisk buttermilk, egg, oil, and vanilla. In center of flour mixture, make a well. To well, add buttermilk mixture; stir to combine. Fold in zucchini.
  3. Spray waffle maker with nonstick spray. Among squares of waffle maker, evenly divide batter (about 1⁄2 cup batter per square). Close lid and cook until lightly browned and cooked through, about 4 minutes.
  4. Serve waffles evenly topped with berries.
  5. Serving size: 1 waffle and 1 cup berries