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    Home » Waffles & Pancakes

    Zucchini Cinnamon Waffles (28 cents each!)

    Published: Jul 24, 2021 · Modified: Feb 12, 2022 by Jessica Fisher

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    As an Amazon Associate I earn from qualifying purchases. For more details, please see our disclosure policy.
    Jump to Recipe Print Recipe

    You’ll wake up with a smile on your face, when you know these Cinnamon Waffles are waiting for you. Flavored with ground cinnamon and dotted with bits of zucchini, these make-ahead waffles are perfect for breakfast, a quick snack, or even a fun dessert, loaded with Maple Whipped Cream.

    Zucchini Bread, Zucchini Muffins, Chocolate Zucchini Cake — these are the stuff that summer is made of. Add these Zucchini Cinnamon Waffles to your list!

    stack of cinnamon waffles next to a plate with a single waffle topped with whipped cream and cinnamon sugar. this …
    Jump to:
    • Why Make This
    • Ingredients
    • Step-by-Step Instructions
    • FAQs & Recipe Costs
    • More Yummy Breakfasts
    • Tell us what you think!
    • Zucchini Cinnamon Waffles

    About ten years ago I started tucking shredded zucchini or carrot in my waffles. I don’t know why I’d never crossed paths with a vegetable waffle before; we do it for cakes and breads. Turns out it’s a habit that has stuck — and that my children love.

    These Cinnamon Waffles are a great way to start early in the morning with your eight a day, and they are beautifully make-ahead.

    Why Make This

    These are super easy to make. These Zucchini Cinnamon Waffles mix up easily and bake up quickly. Yes, you have to measure a little more than you would with a mix, but the effort is minimal.

    They are very make-ahead. I love to cook up a big batch of waffles to stash in the freezer. They make for easy breakfasts as the kids can grab as many as they like and warm them in the toaster.

    They’re a little more nutritious than your average waffle. Typically waffles are loaded with sugar and fat, but these Zucchini Cinnamon Waffles boast whole grains, just a wee bit of sugar, and did I mention they have vegetables in them? What more could you ask for?!

    (See the ingredient notes for ways to boost the nutrients even more.)

    Ingredients

    While you’ll need to make sure you’ve got a great waffle maker, the ingredients list is pretty simple. Here’s what you’ll need to make these Zucchini Cinnamon Waffles:

    ingredients for zucchini cinnamon waffles laid out on black table top.

    flour – I use both whole wheat pastry flour as well as unbleached all-purpose flour in these waffles. You can use all of one if you prefer. If you’d like to use regular whole wheat flour, don’t use more than 2 cups of the total amount of flour as the waffles will be too heavy and dense.

    sugar – There’s not a lot of sugar in these which allows for extra maple syrup or honey when you serve them. You can brown sugar, honey, or maple syrup instead of granulated sugar in the batter if you like.

    baking powder – Baking powder is necessary for these waffles to get adequate lift. However, there are lots of baking substitutes if you run out. If you need to make your own baking powder for this recipe, use ¾ teaspoon baking soda plus 2 teaspoons cream of tartar for each tablespoon needed. For the full recipe, that would be 3 teaspoons baking soda plus 8 teaspoons cream of tartar.

    salt – It’s such a minute amount of salt, but you’ll miss it if you omit it.

    ground cinnamon – Use whatever variety you like, but don’t leave it out. It puts the cinnamon in cinnamon waffle.

    buttermilk – I like to use real cultured buttermilk, but if you don’t have that you can substitute 2 cups milk and 2 cups yogurt. Increase the protein by using Greek yogurt. If you have leftover, remember to freeze buttermilk, use it in these buttermilk recipes, or use it to culture your own buttermilk.

    neutral oil – I use avocado oil, but you can use whatever oil you typically use for baking. You can also use melted butter. Remember this is a bulk batch and makes a lot of waffles.

    eggs – Waffles are soft and tender inside thanks to the eggs. You can use a flaxseed egg substitute, but the texture won’t be the same.

    zucchini – This is a great recipe for using up zucchini. If you don’t have zucchini on hand, you can substitute shredded carrot. So good!

    Variations

    There are lots of ways to jazz up your standard waffle recipe. This zucchini cinnamon waffle mash up is just one way. Consider these other options:

    • Swap some protein powder in for some of the flour.
    • Use a different baking spice instead of cinnamon, such as ground nutmeg or ginger.
    • Substitute mashed banana, applesauce, or pumpkin or butternut squash puree for some of the oil.
    • Fold in shredded carrot in addition to or instead of shredded zucchini.
    • Omit the sugar and cinnamon and stir in shredded cheese (such as cheddar or parmesan) in addition to the zucchini.
    • Swap some cornmeal for the flour for Buttermilk Corn Waffles.

    Step-by-Step Instructions

    Here’s how to make Zucchini Cinnamon Waffles:

    1. In a large mixing bowl, combine the flours, sugar, baking powder, salt, and cinnamon. Whisk to blend.

    • dry ingredients including big scoop of cinnamon in large metal mixing bowl.
    • dry ingredients whisked together in large metal mixing bowl.
    • buttermilk, oil, eggs, and zucchini in pyrex mixing bowl.
    • wet ingredients mixed together in glass pyrex mixing bowl.

    2. In another large mixing bowl, combine the buttermilk, oil, eggs, and zucchini.

    3. Add the wet ingredients to the dry ingredients and fold to combine.

    • adding wet ingredients to dry mixture in metal bowl.
    • mixed waffle batter in large metal bowl.
    • scooping waffle batter in hot waffle iron.
    • cooked waffles in open waffle iron.

    4. Allow the batter to rest for five minutes before baking in your waffle maker, according to the manufacturer’s instructions. Serve immediately with butter and syrup.

    Make-Ahead Instructions

    • cinnamon waffles cooling on wire rack.
    • cinnamon waffles bagged up for freezing.

    To make waffles in advance, you can do one of 3 things:

    • Make your own mixes! Assemble the dry ingredients in an airtight container or zip-top bag. Label with the date, contents, and baking instructions, being sure to list what wet ingredients need to be added. Store the mix in a cool dry place.
    • Meal prep. Prepped food is good for up to 4 days. Store the cooked waffles in the fridge for best results. Check out these tips for meal prep waffles.
    • Freeze the waffles. After you’ve cooked the waffles, cool them on a rack, then package them in an airtight container or zip-top freezer bag. Label with the date and contents and store in the freezer.

    FAQs & Recipe Costs

    What goes with cinnamon waffles?

    These cinnamon waffles are delicious as a breakfast served with butter and syrup alongside some Homemade Turkey Sausage or Baked Bacon. They are good with scrambled eggs or Yogurt Berry Parfaits. Waffles are also delicious served as a dessert with whipped cream and sundae toppings.

    How can I spice up my waffle mix?

    If you’re using a basic waffle mix, there are lots of different things you can stir in to spice it up, including ground cinnamon, ground ginger, ground nutmeg, ground allspice, pumpkin pie spice, or apple pie spice.

    What to add on waffles?

    Waffles are a wonder base for all kinds of add-on’s including, but not limited to: jam, nut butter, butter, syrup, whipped cream (try chocolate whipped cream!), cinnamon sugar, Raspberry Sauce, fresh berries, Apple Compote, and even fried chicken.

    Recipe Costs

    Knowing how much it costs you to prepare a recipe can help you decide if it’s the type of recipe to make regularly or one you might want to save for special occasions. Let’s crunch some numbers and see how this recipe pencils out.

    • unbleached flour – $0.60
    • whole wheat flour – $0.44
    • sugar – $0.05
    • baking powder – $0.24
    • cinnamon – $0.05
    • salt – $0.01
    • buttermilk – $3.20
    • oil – $0.32
    • eggs – $0.50
    • zucchini – $0.25

    Purchased at a mid-range grocery store at non-sale prices, the ingredients for this recipe cost $5.66 or 28 cents each!

    cooked cinnamon waffles stacked on a white plate.

    More Yummy Breakfasts

    • Puffed Pancake with Apples
    • Banana Whole Wheat Pancakes
    • Blueberry Lemon Pancakes
    • Whole Grain Cornbread Waffles (52 cents each)

    Tell us what you think!

    We love to hear your experiences with Good Cheap Eats. Click the STARS on the recipe card or leave a STARRED comment to let us know what you think of the recipe.

    overhead shot of cinnamon waffle topped with whipped cream and cinnamon sugar.
    Print Recipe Add to Collection Go to Collections
    5 from 5 votes

    Zucchini Cinnamon Waffles

    These Zucchini Cinnamon Waffles with are super easy to make, bake up quickly, and freeze beautifully. And did I mention they have vegetables in them? What more could you ask for?!
    Prep Time15 mins
    Cook Time20 mins
    Total Time35 mins
    Course: Breakfast
    Cuisine: American
    Diet: Vegetarian
    Servings: 20
    Calories: 243kcal
    Author: Jessica Fisher
    Cost: $5.41

    Equipment

    • large mixing bowl
    • wire whisk
    • rubber spatula
    • small mixing bowl
    • waffle iron
    • wire rack

    Ingredients

    • 4 cup unbleached, all-purpose flour
    • 2 cup whole wheat pastry flour
    • ¼ cup granulated sugar
    • ¼ cup baking powder
    • ½ tablespoon salt
    • ½ tablespoon ground cinnamon
    • 4 cup buttermilk
    • 1 cup neutral oil
    • 4 egg
    • ½ zucchini for 1 cup shredded
    • toppings for waffles such as butter, syrup, whipped cream, cinnnamon sugar, and fresh berries
    US Customary – Metric

    Instructions

    • In a large mixing bowl, combine the flours, sugar, baking powder, salt, and cinnamon. Whisk to blend.
    • In another large mixing bowl, combine the buttermilk, oil, eggs, and zucchini.
    • Add the wet ingredients to the dry ingredients and fold to combine.
    • Allow the batter to rest for five minutes before baking in your waffle maker, according to the manufacturer’s instructions. Serve immediately with toppings.

    Notes

    To freeze: Cool baked waffles on a rack. Place the cooked waffles in a labeled freezer bag, removing as much air as possible and store the bag in the freezer. 
    To thaw and serve: Simply reheat frozen waffles in the toaster or toaster oven for quick morning meals.
    To make as a mix: you can combine the dry ingredients in a ziptop freezer bag and have a homemade baking mix ready to go when you are.
    Variations: These Cinnamon Waffles can be made with shredded carrot instead of zucchini if you prefer. 
    Serving suggestions: Serve the cooked waffles with jam, nut butter, butter, syrup, whipped cream, cinnamon sugar, raspberry sauce, fresh berries, apple compote, and even fried chicken.
    Nutritional values are approximate and based on 1/16 the recipe.

    Nutrition

    Calories: 243kcal | Carbohydrates: 40g | Protein: 9g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 48mg | Sodium: 298mg | Potassium: 202mg | Fiber: 3g | Sugar: 6g | Vitamin A: 174IU | Vitamin C: 1mg | Calcium: 89mg | Iron: 1mg
    Tried this Recipe? Tag Me Today!Mention @goodcheapeatsblog or tag #goodcheapeats!

    This post was originally published on August 10, 2011. It has been updated for content and clarity.

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    Comments

    1. Michelle

      September 05, 2021 at 8:38 am

      5 stars
      These waffles make the house smell so good while they are cooking. They taste just as good as they smell!
      I was low on oil so I melted coconut oil and added a couple of splashes of vanilla. I look forward to having extras in the freezer.

      Thanks for another delicious recipe!

      Reply
    2. EmilyB

      August 02, 2020 at 8:10 am

      5 stars
      I made these for the first time today and they turned out beautifully! I did halve the recipe because we’re a small family. And I used vinegar/milk rather than buttermilk. Delicious!

      Reply
      • Jessica Fisher

        December 31, 2020 at 1:17 pm

        Glad to hear you enjoyed them. They freeze well, so don’t hesitate to make the full batch and freeze for a quick breakfast.

        Reply
      • Michelle

        September 05, 2021 at 8:54 am

        I forgot to grab buttermilk yesterday so I used this substitution: 1.5 tsp cream of tartar per 1 cup of milk (add the cream of tartar in the dry ingredients).
        https://www.cooksillustrated.com/how_tos/8239-buttermilk-substitutes-for-pancakes
        It worked well in this recipe.
        We, also, have a smaller family and I am going to freeze the extras so we have a quick breakfast other times. 🙂
        I am glad you liked them and gave them a good review.

        Reply
    3. Christina

      July 06, 2012 at 10:14 am

      We tried these for breakfast today. So good. Will definitely make these a lot this summer with some the zucchini we are given. We also tried the zucchini cookies that were linked in the URS. So good.

      Reply
      • Jessica Fisher

        July 06, 2012 at 7:20 pm

        So glad you liked them!

        Reply
        • Katy

          August 01, 2021 at 8:16 am

          These were so good. I was worried about the amount of baking powder but it turned out perfect. I did double the amount of cinnamon because I am a huge cinnamon fan.

        • Jessica Fisher

          August 01, 2021 at 1:30 pm

          Yay! So glad you saw success! Thanks for leaving a review, Katy!

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