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Home » Breakfast » Zucchini Carrot Cake Waffles

Zucchini Carrot Cake Waffles

Created: August 3, 2015 Updated: February 25, 2021 by Lyuba Brooke 6 Comments *This post may contain affiliate links. Read More...

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Scrumptious waffles packed with zucchini and carrots. These tasty waffles are crunchy on the outside, soft on the inside and taste like carrot cake. These waffles can be served with warm cinnamon cream cheese sauce.

 Several Zucchini Carrot Cake Waffles are laid out and overlapping. Behind the waffles is a glass container that contains cinnamon cream cheese sauce.

Like so many of you, I have an abundance of zucchini at home and I’ve been incorporating them into many recipes. (You will definitely notice that in a month to come.) But hey, when you see some gorgeous, huge zucchini baskets at the market, how can you possibly just walk by? The answer is, “you can’t!” So I grab first and then think about what to do with it later.

This weekend, I made some delicious zucchini carrot waffles and got the same look from both of my guys. The look of “Disgust” taking over in their head. (If you haven’t watched Inside Out, you may not get the reference but you get the jist.) Before they could say “no, thank you,” I told them to just try it. Hubs’ first words were, “mmm, this tastes like carrot cake!” As the little one just said, “whipped cream, please!” …And both gobbled up the waffles.

Four pieces of Zucchini Carrot Cake Waffles are stacked up. A glass container is being tilted over the waffles. A cinnamon cream cheese sauce is coming out of the container onto the top of the waffles and dripping down the side.

These waffles are a great way to use up all the beautiful, fresh zucchini that you haul from your garden or from the market. They’re also great for back to school time. This is a pretty big batch but you can make one or two and freeze them in a freezer-friendly zip-lock bags. Homemade waffles make a great easy breakfast during the week.

Three Zucchini Carrot Cake Waffles are laid on a wooden board. They are laid in a way that they are overlapping each other.

*Cinnamon Cream Cheese Sauce is optional but it will really make these waffles taste like carrot cake.*

3 zucchini carrot cake waffles stacked on a wooden cutting board

Zucchini Carrot Cake Waffles

These tasty waffles are crunchy on the outside, soft on the inside and taste like carrot cake. These waffles can be served with warm cinnamon cream cheese sauce.
5 from 1 vote
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Course: Breakfast
Cuisine: American
Prep Time: 15 minutes minutes
Cook Time: 15 minutes minutes
Total Time: 30 minutes minutes
Servings: 8
Calories: 321kcal
Author: Lyuba Brooke

Ingredients

  • Waffles:
  • 2 cups finely grated zucchini
  • 2 cups finely grated carrots
  • 1/2 cup brown sugar
  • 1/2 cup vegetable oil
  • 2 eggs
  • 1/2 cup low fat buttermilk
  • 1 tsp vanilla extract
  • 2 1/4 cups all purpose flour
  • 1 Tbsp baking powder
  • 1 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg fresh grated if possible
  • Pinch salt
  • Cinnamon Cream Cheese Sauce:
  • 4 oz cream cheese chopped
  • 1/3 cup heavy whipping cream
  • 2 Tbsp brown sugar
  • 1/2 tsp ground cinnamon
  • 1 tsp vanilla extract

Instructions

  • Grate zucchini and carrots on a fine grater and add it to the mixing bowl. Do no squeeze or drain.
  • Add eggs, buttermilk, oil, vanilla extract and sugar and whisk together until evenly incorporated.
  • Whisk in flour, cinnamon, baking powder, salt and nutmeg.
  • Let the batter stand for about 10 minutes, while your waffle maker is heating up.
  • I recommend cooking waffles of a slightly lower temperature so they can cook a little longer (probably medium-high but it will depend of you waffle maker). That way they will be crispy on the outside and veggies will have extra time to cook.
  • For sauce: Add all ingredients into a small sauce pot over medium heat. Let it start heating through then whisk slowly but constantly until the mixture is smooth and creamy. This will only take about 5 minutes. (I recommend using a silicone covered whisk so your pot doesn't get scratched.)

Nutrition

Calories: 321kcal | Carbohydrates: 50g | Protein: 7g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.004g | Cholesterol: 67mg | Sodium: 116mg | Potassium: 465mg | Fiber: 2g | Sugar: 20g | Vitamin A: 5812IU | Vitamin C: 8mg | Calcium: 149mg | Iron: 2mg
Tried this recipe?Mention @willcookforsmiles and tag #willcookforsmiles

Top view of three Zucchini Carrot Cake Waffles which are laid on a wooden board. The waffles are overlapping each other. Off to the back, right side is a glass container. This container has cinnamon cream cheese sauce in it.

Check out these great recipes from other bloggers:

Peanut Butter Zucchini Bread from Tastes of Lizzy T

Apple Carrot Zucchini Muffins from Wine & Glue

Pineapple Zucchini Sheet Cake from Taste and Tell

Chocolate Zucchini Cake from Cookies and Cups

Side view of three Zucchini Carrot Cake Waffles all stacked on top of each other. In the background is a glass container which holds the cinnamon cream cheese sauce.

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Two photos: Top photo is the top view of three Zucchini Carrot Cake Waffles which are laid on a wooden board. The waffles are overlapping each other. Off to the back, right side is a glass container. This container has cinnamon cream cheese sauce in it. The bottom photo is four pieces of Zucchini Carrot Cake Waffles stacked up. A glass container is being tilted over the waffles. A cinnamon cream cheese sauce is coming out of the container onto the top of the waffles and dripping down the side.

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LYUBA

ABOUT LYUBA

I’m Lyuba Brooke, mother of 2, the cook, recipe developer, photographer, and author behind willcookforsmiles.com. I share many classic and original recipes, cooking tips, and tutorials. My passion is sharing delicious meals for everyone to try. Read more...

1.6K shares

Filed Under: Breakfast, Brunch, Sauce, Vegetarian, Waffles

All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have variations.

Comments

  1. Mary says

    August 4, 2020 at 7:21 pm

    My batter was more like a brownie batter then a waffle batter. Is that normal for this recipe?

    Reply
    • LyubaB says

      August 6, 2020 at 2:47 pm

      Hi Mary,

      It is hard to tell without seeing it. But if the waffles were a little softer for your taste feel free to add a 1/4 to a 1/3 of flour to make them a little thicker.

      Reply
  2. Julie @ Julie's Eats & Treats says

    August 5, 2015 at 8:11 pm

    Uhhhh did you really just make me carrot cake for breakfast? So thoughtful of you!!!

    Reply
    • lyuba says

      August 7, 2015 at 2:38 pm

      Totally! Want some?
      Thank you 🙂

      Reply
  3. Jess @ Flying on Jess Fuel says

    August 5, 2015 at 1:33 pm

    Mmmm! Great way to get some veggies into your breakfast. That cinnamon cream cheese sauce sounds DIVINE. Love!!

    Reply
    • lyuba says

      August 7, 2015 at 2:38 pm

      Thank you, Jess!! 🙂

      Reply

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Well, hey there!

I’m Lyuba Brooke, mother of 2, the cook, recipe developer, photographer, and author behind willcookforsmiles.com. I share many classic and original recipes, cooking tips, and tutorials. My passion is sharing delicious meals for everyone to try. Read More.

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