These Zucchini Waffles are soft, lightly sweet, and studded with chocolate chips for an easy breakfast the whole family will love. Ready in about 12 minutes, each waffle has less than 2 net carbs and fewer than 100 calories, making them great for busy mornings.
Creating hundreds of low carb, gluten free recipes has taught us that our favorites always tend to be the ones that we have time to make even on busy mornings. We’ve been testing these zucchini waffles all summer thanks to our overflowing garden. They’ve become one of our favorites this summer because they’re quick, nutritious, and just sweet enough to feel like a treat while still fitting a low carb lifestyle.
These waffles also freeze and reheat beautifully, making them great for meal prep breakfasts. I’ve included step-by-step instructions below so you can make a batch with confidence and have breakfast ready in minutes.
Key Ingredients
Scroll to the printable recipe card at the bottom of the page for a complete list of ingredients and amounts.
- Extra Fine Blanched Almond Flour: I typically use Anthony’s brand.
- Dairy: cottage cheese and shredded mozzarella cheese
- Zucchini: very important to dry the shredded zucchini really well
- Sugar Free Dark Chocolate Chips– sugar free dark chocolate chips to keep it low carb and keto-friendly. I use Lily’s.
- Walnuts-gives the waffles more texture and flavor
- Vanilla Extract-a subtle flavor enhancer
How to Make Zucchini Bread Chaffles
Simply follow my step-by-step guide below to make these zucchini waffles
- Start by shredding the zucchini and placing in a dish towel. Squeeze as much moisture as possible from the zucchini. Once you feel like you’ve gotten as much moisture as you can out, unroll the towel and allow it to rest for several minutes. Then try removing moisture once more.
- Next, in a mixing bowl, beat the eggs well. Then fold in all remaining ingredients until completely incorporated.
- Meanwhile, heat a waffle maker according to the manufacturers directions. Next, add the batter to the waffle maker (about 2 scoops for the Dash waffle maker) be careful not to overfill.
- You will remove the waffles when you can no longer see any steam coming from the machine and the waffles are golden brown.
Storage and Reheating Instructions
You can store these zucchini bread chaffles in the fridge for up to 3-4 days. They also hold up well for meal prep and can be stashed in the freezer for later. Let them completely cool, then stack them with parchment paper in between each layer to prevent sticking. Then transfer the stack to a freezer-safe bag or container and seal tightly.
Prior to reheating, let them sit on the counter for about 30 minutes or thaw them slowly in the fridge overnight. I recommend one of the reheating options below for the best texture.
- Air Fryer– the crispiest option. Set to 300°F and heat 3-4 minutes.
- Waffle Maker– reheat in a preheated iron for about 60 seconds.
- Toaster– heat for roughly 30-45 seconds.
Zucchini Waffles Recipe
Video
Ingredients
- 2 large eggs
- 2 tablespoons extra fine blanched almond flour
- 1/2 teaspoon baking powder
- 1/4 cup cottage cheese
- 1/2 cup shredded mozzarella cheese
- 1/2 cup shredded very dry zucchini
- 2 tablespoons sugar free dark chocolate chips
- 2 tablespoons finely chopped walnuts
- 1/2 teaspoon vanilla extract
Instructions
- First, shred the zucchini and place in a dish towel. Then squeeze as much moisture as possible from the zucchini using the towel. Once you feel like you’ve gotten as much moisture as you can out, unroll the towel and allow it to rest for several minutes. Then try removing moisture once more.
- Next, beat the eggs well in a mixing bowl. Then fold in all remaining ingredients until completely incorporated.
- Meanwhile, heat a waffle maker according to the manufacturers directions. Next, add the batter to the waffle maker (about 2 scoops for the Dash waffle maker) be careful not to overfill.
- Remove the waffles when you can no longer see any steam coming from the machine and the waffles are golden brown.
