Breakfasts · Pancakes and Waffles · Recipes

Zucchini-Blueberry Waffles


Are you looking for a simple nutritious boost at breakfast, or another way to incorporate the abundance of zucchini from your summer garden? I think you’re going to love this recipe for Zucchini-Blueberry Waffles!


I started adding shredded zucchini to our pancake batter when my children were toddlers because I wanted another way to help them eat their greens. They didn’t notice a taste difference with the new green flecks, so I just kept making these with the squash. (In fact, one time I tried substituting shredded apples, and they didn’t care for it – they asked specifically for the zucchini instead!).


Try adding 1-2 cups of shredded zucchini to more of your favorite muffin and pancake recipes.

Zucchini-Blueberry Waffles

adapted from “Fluffy Whole Wheat Pancakes” in the PlantPure Nation Cookbook.

Makes about 8 waffles (each waffle on my iron is about 4-5 inches square)

  • 1 cup all-purpose flour
  • 1 cup whole-wheat flour
  • 4 teaspoons baking powder
  • 2 cups unsweetened almond milk, or other non-dairy milk
  • 1/4 cup applesauce
  • 1/2 teaspoon vanilla extract
  • 2 cups shredded zucchini
  • 1 cup fresh or frozen blueberries
  • Maple syrup


  1. Spray both sides of a waffle iron with non-stick oil and preheat.
  2. Combine the flours and baking powder together in a large mixing bowl.
  3. In a separate bowl, add the milk, applesauce and vanilla and stir.
  4. Pour the milk mixture into the flour and stir by hand to combine. Do not over mix.
  5. Fold in the shredded zucchini and blueberries.
  6. Drop 1/2 – 3/4 cup of batter on to the waffle iron for each waffle. Cook for 4-5 minutes.
  7. Remove the golden brown waffles and re-spray the waffle iron surfaces with the nonstick oil. Repeat steps 6 and 7 until all the waffles are cooked.
  8. Drizzle with maple syrup.

Recipe Variations:

  • Banana-Walnut: Substitute 1 cup chopped bananas for the blueberries and top with toasted walnuts.
  • Lower-sugar version: Top waffles with unsweetened applesauce and a sprinkle of ground cinnamon instead of maple syrup.
  • Pancakes: Drop 1/2 cup of the batter onto a griddle and flip when bubbles start to form and they are golden brown on one side.

For more plant-based breakfasts try: unfrosted Carrot Cake Cupcakes, Classic Granola, or Vegan Chocolate Ice Cream.




5 thoughts on “Zucchini-Blueberry Waffles

  1. Yum! Made them this weekend. Was out of applesauce, so used chia seeds instead. Delicious! I had to make pancakes instead of waffles, as that didn’t work out so well. Whole family loved the pancakes though. Thanks for always sending me new great ideas!!

    Liked by 1 person

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