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! Love cinnamon? Be sure to try our Cinnamon Coffee Cake Recipe!
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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:
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.
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.
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
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
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.
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.
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!
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Zucchini Cinnamon Waffles
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
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
Nutrition
This post was originally published on August 10, 2011. It has been updated for content and clarity.
Eileen
Have you tried these without the buttermilk? We have a milk intolerance to work around so I wonder if you could curdle almond milk with vinegar as a substitute. Guess I’ll have to try it!
Jessica Fisher
I’ve used milk. But, my daughter is allergic to nuts, so I definitely haven’t tried almond milk. LOL
Charlene
For some reason, I cannot get zucchini to grow here in TN. I can get yellow squash to grow, and it works well in place of zucchini, but isn’t the same for me. I have seen all kinds of yummy looking recipes for zucchini, but can’t get any to make them with! One funny story about zucchini though… when my husband and I got married (13 yrs and a few days ago), both of our moms made a cookbook for us. It included our favorite childhood recipes, and the standard recipes from our grandmas and whoever. There was only ONE recipe that was the same in both books. It was for Chocolate Zucchini Cake. I love it! It’s not the same as the one you have a link to, but I wish I could make it! One of these days I suppose I’ll have to just break down and buy some zucchini. Just doesn’t seem the same though.
Living So Abundantly
Do you have a list posted with the next weeks’ themes? Thanks so much!
The Gentle Mom
These look delicious. I get tired of making the same old zucchini muffins (and even chocolate zucchini cake), after awhile.
I also like using grated zucchini in savory dishes. I add it to the filling for stuffed peppers, homemade tomato sauce, vegetable soups, and even cooked ground beef. It adds a delicious, almost buttery flavor!
Rivki Locker (Ordinary Blogger)
Can’t wait to check these out. I need new zucchini recipes right about now. I shared three recipes – one for a great Zucchini Banana Bread, and then two salads.
Melanie
Can you substitute milk for the buttermilk? Happy to see a new recipe to use up my zucchini!
Lynette
How Many waffles does this make? Looks HUGE! I’d have to freeze quite a lot of them!
Michelle @ Simplify, Live, Love
I love zucchini and made these waffles this morning! They are super yummy. I added a few dark chocolate chips, too!! Oh my!! Kids caught on to the zucchini but ate them anyway… 🙂
Coby
YAY for zucchini recipes! Mine has been out of control in my garden and I needed some fresh ideas! Getting tired of cake, bread, muffins and brownies….well and just plain eating it!
Shauna
Sounds delicious! Anyone know if I use the batter to make pancakes? Small NYC apartment= no waffle maker!
Jessica Fisher
Try it! And report back.
mary
These look quite yummy. I have a pile of zucchini in the fridge. So happy to see this theme this week.
Is it possible to update the URS page with a new calendar. Always so happy to come and share on Thursdays.
Thanks once more for hosting this awesome meme!
Angela
Can you update the themes on the URS page? I didn’t know it was zucchini until you posted. I was going to share a Banana Cherry Loaf – no Zucchini though!
http://abusymomoftwointhekitchen.blogspot.com/2011/08/banana-cherry-loaf.html
Kate @ Green Around the Edges
This I need to try! Although I will definitely be peeling my zucchini first. I tried to sneak some veggie into cookies once, but my husband was immediately tipped off by the telltale green shreds…
Jen Blacker
I can’t wait until we can buy a house and I can plant a real garden. Until then I have to purchase them from the store.
Thank you for hosting. This week I shared my baked zucchini appetizer.
Tammy @ Skinny Mom's Kitchen
Zucchini waffles sounds amazing. I love cinnamon and zucchini flavors they are so delicious together. The recipe I posted is a Zucchini bread with the flavors of cinnamon and little lemon zest..it is so good.
Debbi Does Dinner Healthy
The zucchini waffles sound awesome! I’ll have to make them for the kids!
Anna
I never thought about adding zucchini to waffles. Great idea! I’m sure my family would gobble these up.
Micha
Those look so yummy Jessica, Makes me wish I had a waffle iron.
Prerna
I agree. Me too. It is on my must-buy list for 2012:-)
Rachel B
Mmm sounds deliciou! Im really into making waffles and freezing them right now as my 14 month old LOVES them. I am going to try these, however can you substitue the pastry flour with regular flour? Also have your ever tried zucchini quiche? Mmm so yummy! I love your blog.
Jessica Fisher
Yes, I think it’s fine to sub reg flour for the whole wheat.
Mara
What a great idea! I love it – and I bet my kids would, too. I am going to try your zucchini bread recipe, as I have the hardest time with mine. It always seems to sink in the middle.