Photo of Zucchini waffles by WW

Zucchini waffles

SmartPoints® value per serving
Total Time
26 min
10 min
16 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.


Uncooked zucchini

12 oz

White self-rising flour

1 cup(s)


1 Tbsp

Ground cinnamon

1 tsp

Table salt

¼ tsp

Fat free buttermilk


Canola oil

1½ Tbsp

Vanilla extract

1 tsp


1 large

Cooking spray

4 spray(s)


2 cup(s), halved or quartered if large

Fresh raspberries

1 cup(s)

Fresh blackberries

1 cup(s), halved if large


  1. Shred zucchini on the large holes of a box grater onto a double layer of paper towels. Gather edges of paper towels around zucchini and squeeze firmly to extract as much liquid as possible.
  2. Preheat a nonstick waffle iron. Combine flour, sugar, cinnamon, and salt in a medium bowl. Whisk together buttermilk, oil, vanilla, and egg in another bowl. Make a well in center of flour mixture. Add buttermilk mixture, and stir until combined. Fold in zucchini.
  3. Spray waffle iron with cooking spray. Scoop about ½ cup batter into waffle iron, close lid, and cook until lightly browned and cooked through, about 4 minutes. Place waffle on a wire rack and keep warm. Repeat process three more times to make 4 waffles total.
  4. Combine strawberries, raspberries, and blackberries in a bowl; spoon berries over waffles.
  5. Serving size: 1 waffle and 1 cup berries