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Zucchini Bread Waffles with Salted Maple Butter

These waffles were inspired by the incredibly delicious zucchini bread. Topped with a salted maple butter; these make the perfect summer weekend brunch!

Course Breakfast
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 4
Author Molly | Spices in My DNA


For the waffles

  • 1 1/2 cups all purpose flour
  • 1 tablespoon cornstarch
  • 1 tablespoon baking powder
  • 1 1/2 teaspoons cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 1/3 cup brown sugar, loosely packed
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 2 tablespoons coconut oil, melted and cooled
  • 1 cup unsweetened vanilla almond milk
  • 1 cup grated zucchini, squeezed of all excess moisture using a dish towel or paper towels
  • 1/2 cup walnuts, chopped
  • pure maple syrup for serving

For the salted maple butter

  • 4 tablespoons unsalted butter, softened to room temperature
  • 1 1/2 tablespoons pure maple syrup
  • 1/4 teaspoon flaky sea salt


  1. Preheat your waffle iron to medium-high heat.

  2. In a medium bowl, whisk together the flour, cornstarch, baking powder, cinnamon, nutmeg, and salt until combined.

  3. In a separate bowl, whisk together the brown sugar, egg, vanilla, and coconut oil until smooth. Add the milk and the zucchini and whisk until combined.

  4. Add the dry ingredients to the wet and mix with a rubber spatula until combined. Fold in the chopped walnuts.

  5. Spray your waffle iron with nonstick spray. Spoon the batter into your waffle iron and cook for 4-5 minutes. This timing can vary based on your waffle iron. You'll know they're done when the waffle is golden brown and slightly crispy.

  6. To make the butter, combine the softened butter, maple syrup, and sea salt in a mixing bowl and whip with electric beaters until combined. Alternately, you can do this in a food processor or just mix by hand if you butter is soft enough!

  7. Serve waffles with salted maple butter and extra maple syrup.