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zucchini cheddar and cornmeal waffles on blue plate
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5 from 1 vote

Zucchini, Cheddar and Cornmeal Waffles

Crispy, savory waffles that come together in a matter of minutes and are sure to keep you satisfied until lunch!
Prep Time15 mins
Cook Time4 mins
Total Time19 mins
Course: Breakfast
Cuisine: American
Servings: 4
Calories: 751kcal


  • 1 cup zucchini shredded
  • 1 ½ cup all purpose flour
  • ¾ cups cornmeal
  • 1 tablespoon granulated sugar
  • 4 teaspoons baking powder
  • 2 eggs lightly beaten
  • 1 ¾ cup milk
  • ½ cup vegetable oil
  • 1 cup cheddar cheese shredded


  • Shred zucchini. Spread out on a plate lined with a paper towel and allow to air dry while preparing waffle mix. If zucchini still appears to be quite moist, you may wish to blot with additional paper towels or squeeze out excess moisture by pressing against a mesh strainer.
  • Combine flour, cornmeal, sugar and baking powder. In a separate bowl, combine eggs, milk and vegetable oil. Add wet ingredients to dry ingredients and mix until just combined. Fold in the zucchini and cheddar cheese.
  • Spray waffle iron with spray oil. Spoon onto pre-heated waffle iron (we did one full soup ladle per serving), and cook according to waffle iron instructions. For us, this was around 4 minutes.


These waffles freeze well.  Just pop in the toaster to regain the original crispy texture.


Calories: 751kcal | Carbohydrates: 69g | Protein: 21g | Fat: 45g | Saturated Fat: 31g | Cholesterol: 122mg | Sodium: 261mg | Potassium: 830mg | Fiber: 4g | Sugar: 10g | Vitamin A: 637IU | Vitamin C: 6mg | Calcium: 522mg | Iron: 4mg