Chocolate Zucchini Waffles

Indulge in the rich, chocolatey goodness of these whole wheat Zucchini Waffles that are the perfect combination of healthy and delicious. These waffles are made with wholesome ingredients like fresh zucchini, white whole wheat flour, and coconut oil. They are perfect for a sweet breakfast or brunch treat.

Reasons You’ll Love This Recipe

1. It’s surprisingly healthy! When you hear “Chocolate Waffle” a healthy breakfast isn’t the first thing that comes to mind. With this recipe, though, you’ll be packing in some healthy ingredients!
2. 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.
3. 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.

• 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.
• Baking powder and baking soda
• Ground cinnamon
• Salt
• 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.
• Eggs
• Milk – Plain dairy-free milk will work fine.
• Vanilla
• Zucchini – Shred it finely on a box grater or using your food processor.
• Mini chocolate chips (optional)

How to Make Zucchini Waffles

Add flour, baking powder, baking soda, cinnamon, salt, and cocoa powder to a large mixing bowl. Whisk ingredients together.

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 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)

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.

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.