These savory zucchini and cheese waffles are really easy and quick to prepare. Perfect for snacking or breakfast for little ones that follow the Baby Led Weaning and kids of all ages.
Waffles are always a hit with kids! These cheesy zucchini waffles are my secret weapon for sneaking in some veggies without any complaints. They’re cheesy, crispy, and so satisfying, plus the zucchini adds a little extra fiber to keep those tummies full. My kids gobble them up without even realizing they’re eating veggies!
If you are looking for more savory ideas for breakfast for little ones, take a look at my spinach and cheese muffins and my hidden vegetable muffins.
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👩🏻🍳 Why you should try my recipe
- Easy to prepare using just one bowl and a spatula.
- Suitable for babies and kids of all ages.
- Ready in under 30 minutes.
- Freezable for batch prepping.
- No special cooking skills required.
🥘 Ingredients
To make these zucchini cheese waffles, we are going to need all-purpose flour, baking powder, eggs, cheddar, zucchini, onion powder, garlic powder and black pepper.
- Cheese: I like using cheddar for these waffles, but you can easily swap it for mozzarella or any other melty cheese your family loves.
- Zucchini: I grate one medium zucchini, that makes about 1 cup of shredded zucchini.
- Spices: I like using some onion and garlic powder and a little bit of black pepper for extra flavor. You could adjust the quantities to your liking.
For full quantities and to print the recipe, see the recipe card below.
🔪 Step-by-step Instructions
So get your ingredients ready and let's get started!
01. I start with grating the zucchini and squeezing as much of the water out. You could either use a tea towel or squeeze it with your hands little by little.
02. Next I add it to a bowl and add the eggs, flour and baking powder.
03. Next I add the spices, onion powder, garlic powder and freshly ground black pepper. For older kids and adults, you could also add some salt.
04. I add the grated cheese and mix everything well using a spatula until I have a thick batter.
05. I'm using a single waffle maker, but you could also use a bigger one if you have. I brush it with some oil and add about quarter cup of the batter.
06. In my waffle maker, it usually takes about 4–5 minutes to get that beautiful golden-brown color. But every waffle maker is a little different, so just keep an eye on them until they look perfect.
🍽 Serving suggestions
These zucchini cheese waffles have become a family favorite! We often enjoy them for breakfast with some fresh fruit on the side, but they’re also delicious topped with an egg and served alongside grape tomatoes and cucumber sticks.
For older kids (and adults too!), you can turn them into fun little sandwiches, just add some tomato slices and extra cheese between two waffles. They’re perfect for school lunchboxes, packed lunches, or even a quick bite on busy days out.
🧰 Storage
If you have any leftover zucchini cheese waffles, store them in an airtight container in the fridge for up to 2 days. To bring back that lovely crisp, just reheat them in a pan or toaster for a few seconds, or enjoy them at room temperature as a quick snack.
You can also freeze these waffles! Simply let them cool completely, then pop them into a freezer-safe bag. They’ll keep well for up to 2 months. Just reheat straight from frozen in the toaster or oven, and breakfast is ready in minutes.
❓ FAQ
For little ones still practicing their self-feeding skills and haven’t quite mastered the pincer grasp yet, try cutting the waffles into strips or small triangles. This makes it so much easier for tiny hands to grab and bring to their mouth, perfect for baby-led weaning!
If you tried these zucchini and cheese waffles or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. I love hearing from you!
📋 Recipe
Zucchini & Cheese Waffles (blw friendly)
Equipment
Ingredients
- 1 zucchini (1 cup shredded)
- 2 eggs
- ½ cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- ¼ teaspoon black pepper
- 1 cup grated cheddar
Instructions
- Start by washing your zucchini, then grate it into a bowl. Use your hands or a clean kitchen towel to squeeze out most of the excess liquid.
- Add the shredded zucchini to a bowl. Add the eggs, flour, baking powder and spices. Mix everything until combined.
- Add the grated cheddar cheese and mix with a spatula.
- Scoop about ¼ cup of the batter onto your preheated waffle maker for each waffle. Let them cook for 4–5 minutes, or until they turn beautifully golden brown and crisp. Keep going until you’ve used up all the batter.
Video
Notes
- If you are making the waffles for older kids and adults, you could add half a teaspoon salt to the batter.
Nutrition
🥣 More to try
If you liked my zucchini and cheese waffles, you should try some of these recipes too:
Julia Droulia
Thanks so much for stopping by the comments! I’d love to hear how this recipe turned out for you—your feedback and star ratings really help other readers who might want to give it a try. I hope you and your family enjoy it as much as we do!