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Zucchini Spice Waffles

These delicious low carb waffles are a great way to use up some of that summer zucchini. Grain-free, dairy-free and they freeze well too! My kids loved them.

Low Carb Dairy-Free Zucchini Spice Waffles

I have zucchini growing out the wazoo right now. I am sorry for that unfortunate term as it brings up some rather unattractive imagery, but it really is the best way to describe my current zucchini situation. We purchased two little zucchini starts back in May and that seemed like a moderate amount. We had a cool spring so they seemed to be growing rather slowly. And then one of them took off and became an absolute monster, taking over most of the space in the 4×4 raised bed. But the other is no slouch either in terms of production and usually has 3 or 4 zucchini growing. The monster typically has 6 or 7, and they seem to appear overnight. One day they are little finger-long zukes with a blossom and the next day they are huge cylinders ready to be picked.

A great healthy way to use up some zucchini! Low carb waffles

I was away this past weekend and it was hot, hot, hot. I was careful to pick anything of decent size before I left and my lovely next door neighbours agreed to pick any zucchini that ripened while I was gone. But they didn’t pick any…or so I thought. I came home to 5 new huge zucchini and when I asked if they needed any, they laughed and said “Nope, we’ve got 8 in our fridge”. EIGHT! They picked 8 while I was gone and I already had 3 in my fridge, so I left another 3 big ones in a paper bag on my porch and begged friends to come get them. They were picked up later that day, but the whole scenario is going to repeat itself over and over until October.

Get your zucchini on with these delicious low carb zucchini spice waffles.

Which means my little brain is feverishly thinking of ways to use up zucchini right now. It’s almost all I think about. As I pick another green summer squash from my monster plant, my mind starts turning over ideas. This was one such idea that appealed to me, but I was rather trepidatious about the kids. I was even more trepidatious about my sister’s kids who were visiting and tend to be rather picky eaters. I proceeded anyway and I even made them dairy-free, for my lactose intolerant sister. I figured worst case scenario, just the adults would like them and I could freeze any leftovers.

My new favourite low carb breakfast recipe. Zucchini Spice Waffles.

Boy was I wrong. I came home from a run and almost all of the waffles had disappeared. Apparently everyone liked them and some kids even asked for seconds. I managed to get a few quick photos, but I decided to make them again this week because they were such a hit. This time I made a double batch…you know, just to help use up a little of that zucchini!

5 from 1 vote
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Zucchini Spice Waffles
Prep Time
10 mins
Cook Time
20 mins
Draining Time
1 hr
Total Time
1 hr 30 mins
 

These delicious low carb waffles are a great way to use up some of that summer zucchini. Grain-free, dairy-free, and freezable. Kids love them!

Course: Breakfast
Cuisine: American
Servings: 8 to 10 waffles
Calories: 239 kcal
Ingredients
  • 1 1/2 cups shredded zucchini (about 7 ounces, undrained)
  • 1/2 tsp salt
  • 1 1/2 cups almond flour
  • 1/2 cup golden flax seed meal (can sub another 1/2 cup almond flour)
  • 1/4 cup Swerve Sweetener
  • 1 tbsp baking powder
  • 1 1/2 tsp cinnamon
  • 1/2 tsp ginger
  • 2 large eggs
  • 2 large egg whites
  • 1/4 cup avocado oil
  • 1/4 cup water
  • 1/2 tsp vanilla extract
Instructions
  1. Place shredded zucchini in a sieve in the sink and sprinkle with salt. Let drain 1 hour, then press to release as much moisture as possible.
  2. Preheat waffle iron to medium or medium high and grease if necessary.
  3. In a large bowl, whisk together the almond flour, flax seed meal, sweetener, baking powder, cinnamon, and ginger.
  4. Add the drained zucchini, eggs, egg whites, avocado oil, water, and vanilla extract. Stir until well combined.
  5. Scoop about 1/4 cup of the batter into each section of your waffle iron (depending on how large or how deep your iron is, you may need more or less). Close the lid and cook until well browned. Remove waffles to a cooling rack and repeat with remaining batter.
Recipe Notes

Serves 8 to 10. For 8 servings, each serving has 3.75g NET CARBS.

Food energy: 239kcal
Total fat: 22.82g
Calories from fat: 205
Cholesterol: 46mg
Carbohydrate: 9.38g
Total dietary fiber: 5.63g
Protein: 9.21g
Erythritol: 7.5 g

Nutrition Facts
Zucchini Spice Waffles
Amount Per Serving (1 waffle)
Calories 239 Calories from Fat 205
% Daily Value*
Total Fat 22.82g 35%
Cholesterol 46mg 15%
Total Carbohydrates 9.38g 3%
Dietary Fiber 5.63g 23%
Protein 9.21g 18%
* Percent Daily Values are based on a 2000 calorie diet.

These low carb, dairy-free zucchini spice waffles will quickly become your favourite healthy breakfast. Paleo Friendly, THM, Banting, Atkins, Keto

Nutritional Disclaimer

Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program.I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them.I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

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Comments

  1. I have an almond allergy. Could I sub all flax meal for the almond flour? Hubby has coconut allergy so am looking for recipes we can both eat.

    Reply

      • Thanks. Tried the sunflower seed flour to replace almond flour and turned out very good. And thanks Linda for the tip on adding lemon juice to prevent “greening”. I can’t have any nut or legume flours so it’s been a huge learning curve.

        Reply

        • Do you use a 1:1 substitution, usnflower seed flour:almond flour? I am getting tired of almond flour. 🙂

          Reply

          • Yes, I do 1:1 sub but also add a little lemon juice to offset the baking powder or it will turn green.

    • If he’s not allergic to all nuts, you could try subbing another nut flour. There are a whole bunch of options. Just do an online search for nut flours. Hazelnut meal is about the only other nut flour that’s readily available. However, in this recipe, I’d probably use cashew flour. You can grind your own in a food processor, but it’s really hard to get that fine texture without ending up with nut butter, so I usually buy it.

      Or you could try sunflower seed flour. A caveat-sunflower flour can turn baked goods green because the chlorophyll (technically it’s chlorogenic acid) reacts with the baking powder. To fix that problem, add 2 tablespoons cream of tartar or another acid like lemon juice or yogurt.

      Have fun experimenting and good luck!

      Reply

  4. Sounds terrific, a must try. We are having the same problem with peppers right now, they love the heat and we are growing 8 different varieties. I have made so many different kinds of salsa and hot sauce, I am looking forward to bland foods again! : )

    Reply

  5. Finally a recipe for firm low carb waffles ans very tasty as well. I added some walnut pieces to the batter for a crunchy surprise and ate them with homemade cinnamon thick cream. Couldn’t stop.

    Reply

  6. you do know…. you can grate the zzz’s and put in the freezer in the amount you need for this recipe… have done it for years…i just let them thaw some and stir in the recipe i do not thaw and drain………………… also the green peppers freeze like a dream.. i wash cut and seed and cut if huge 1/2 for stuffed later this winter… and they keep for years in freezer bags…..I used some today in salsa from 2013 as they were already diced up… blessings to all

    Reply

  7. Hi
    I love your blog – Zucchini is a favorite at my house – even the dogs like them. I cant eat starch and was always unhappy with starch free substitutes for my meatballs, almond meal is too expensive, chia/flax gives it a funny slick texture. I like cottage cheese – but you can see it in the finished meatball- they look like they have boils ?? or something.
    I started using zucchini- and it is BY FAR my favorite!! Grate it medium fine – too fine and it just gets watery. 1/2pork,1/2 beef, 1/3 zucchini, eggs and seasonings – And there you go- Bob’s your Uncle.
    xxoo
    w

    Reply

  8. Have you ever considered to eat the zucchini flowers? They are edible and delicious. I used to eat them in my high carb times get covered in a egg – flour butter, then fried in plenty olive oil, drained and serve hot wiht sugar or honey (here your caramel souce would be great! ).

    Reply

  9. Have you ever considered to eat the zucchini flowers? They are edible and delicious. I used to eat them in my high carb times got covered in a egg – flour butter, then fried in plenty olive oil, drained and served hot wiht sugar or honey (here your caramel souce would be great! ).

    Reply

  10. I made these, they were very good! My hubs gave me that zucchini in them eye roll but love them. I used coconut oil didnt use less than avocado and they stuff in the waffle iron. Dogs loved that one, i just made them into delish pancakes! Great recipe!

    Reply

  12. Hi – could I use some other oil here other than avocado oil? I am just starting out with low carb recipes and finding the prices of some of the stuff overwhelming. If I can get away with adding canola or vegetable oil I would love to, but I didn’t know if the avocado here played a bigger role besides just being a healthier option?

    Reply

    • Yes, you can use melted butter or coconut oil. Or any oil you choose, really. FYI, a great place to get avocado oil inexpensively is Costco. When you have a chance. A big bottle for about $8.99 so it lasts.

      Reply

  13. Hi, I subbed this recipe with coconut flour and it came out like a thick dense ball ? Even after adding water it isn’t getting better… any suggestions? Thanks

    Reply

    • You cannot sub coconut flour for almond flour, they behave completely differently. Coconut is very fine and absorbs a ton of eggs, whereas almond flour isn’t nearly so fine and contains a lot more moisture. There really is no rescuing the batter after making this error.

      Reply

  14. Do you think this would work out with buckwheat flour? I’m not so concerned about the taste as much as the texture.
    THANKS

    Reply

  15. Love your blog! One question: You start with drying the Zucchini and later you add 1/4 cup of water. Why?

    Reply

    • Because you can’t measure the moisture content of the zucchini and it could be different for everyone. Whereas you can measure the water!

      Reply

  17. Made these last night for supper. My waffle iron died, so I made then into pancakes instead. Doubled the recipe and used 6 eggs instead of 4 eggs and 4 egg whites. Also added additional liquid. They turned out wonderfully – kind of like round eating zucchini bread!

    Reply

  18. Two for two with your recipes so far. I made a batch of these waffles and they turned out great! Froze leftovers for later consumption and even they heated up well. My BG was at 94 two hours after eating. So good all around. Thanks for being a reliable resource especially for newly diagnosed diabetics like myself.

    Reply

  19. Hey Carol!

    Just an editors’ observation:

    In the Nutrition Facts sidebox, Protein is listed as 7.5g.

    However, in the Recipe Notes, ERYTHRITOL is listed at 7.5g, and Protein is listed at 9.21g.

    For those of us who appreciate the nutritional information, could you please sort this?

    Thanks!

    Reply

    • Thanks. I had someone entering that data for me and sadly, they did NOT do a good job. Trust the recipe notes at the bottom, that is the info that was there before I switched recipe cards.

      Reply

  21. I tried making these and they completely fell apart in the waffle iron. Part of the outside cooked, but the rest stayed a soft mess. It looked like edible mushed up mess. Did I not drain it right? I also didn’t use the batter and refrigerated right away when I made it and then cooked it two days later. The kids ate it which was surprising. I even greased the iron.

    Reply

    • Well they shouldn’t fall apart so something went wrong. Could have been too wet but also not sure about the refrigerating for a while. Wasn’t it very thick when you tried to put it on the waffle iron???

      Reply


  22. I’ve really missed using my waffle iron since going low carb and then found this recipe! They are delicious! We’ve made them twice now for chicken and waffles and loved every bite. And they freeze perfectly and reheat well in the microwave. In fact, I thick they’re even a bit better after freezing! This one is a keeper.

    Reply

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