Chocolate Zucchini Waffles
This post may contain affiliate or sponsored links. Please read our disclosure policy.
Indulge in the rich, chocolatey goodness of whole wheat Zucchini Waffles. These waffles are made with wholesome ingredients like fresh zucchini, white whole wheat flour, and coconut oil. They’re 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. Like our Banana Chocolate Waffles, though, you’ll be packing in some healthy ingredients!
- They make a great make ahead breakfast. Waffles and muffins (like our Blueberry Oatmeal Muffin Recipe) 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 sneak healthy ingredients into a kid favorite.
Ingredients
Ingredient Notes
- 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.
- 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.
- Milk – Plain dairy-free milk will work fine.
- Zucchini – Shred it finely on a box grater or using your food processor.
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.
What Type of Waffle Maker Should I Use?
There are two main types of waffle makers out there:
- A Belgian Waffle Maker: This is what I used for the photos in this post. They are thicker in size with extra deep pockets and can be square or circle.
- American Waffle Makers: Usually made with a smaller waffle iron that doesn’t make pockets as deep. Because of the waffles’ thinner size, they cook faster. These can be square (I have this one that makes 4 waffles at a time) or round.
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.
How to Reheat Frozen Waffles: Pop frozen waffles into the toaster until crispy and warmed through. If still slightly cold inside, microwave in 10-second increments until warmed through.
FAQs
There are two main types of waffle makers out there:
A Belgian Waffle Maker: This is what I used for the photos in this post. They are thicker in size with extra deep pockets and can be square or circle.
American Waffle Makers: Usually made with a smaller waffle iron that doesn’t make pockets as deep. Because of the waffles’ thinner size, they cook faster. These can be square (I have this one that makes 4 waffles at a time) or round.
Pop them into a 200°F oven on a wire rack that’s set on top of a sheet pan.
I have not tested these as gluten-free, but I’ve had good luck swapping out all purpose and whole flour for Bob’s Red Mill 1:1 Gluten Free Baking Flour in other baking recipes. Let me know if you try this and how it goes!
Yep! Just use a plain dairy free milk like almond milk or oat milk. You’ll also need to use dairy-free chocolate chips like Daiya brand, if you end up adding those in.
Did you make this? Snap a photo and tag us on Instagram at @thrivinghome so we can see your creations and cheer you on!
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!
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 (sub: cacao powder)
- 1/4 cup brown sugar (sub: 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 teaspoon vanilla extract
- 1 cup finely grated zucchini* (sub: pumpkin puree)
- Optional: 1 cup mini chocolate chips
*Use the fine grate of a box grater for this task.
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
Make It Now:
- Dry Ingredients: In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, salt, and cocoa powder.
- Wet Ingredients: In a medium mixing bowl, whisk together brown sugar and melted coconut oil. Whisk in beaten egg, milk, and zucchini.
- Combine: Add wet ingredients to the dry ingredients and whisk until just combined (do not over mix). Stir in chocolate chips.
- Cook: 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.
Notes/Tips
-
- 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.
-
- Chocolate chips can be mini, dark chocolate, or milk chocolate.
I love that it’s a whole wheat recipe, with only a small amount of sugar, and zucchini. It was perfect with mini chocolate chips, or peanut butter on top. Great recipe!
Yeah! I’m so happy you enjoyed this recipe. Great idea to top with mini choc chips and PB. Thanks so much for leaving a review.