Zucchini Waffle Sandwiches

Okay, so sometimes, I’m a bit weird in my combinations… I’m not even sure why waffles came into my head last night, except that Rate the Plate Utah asked me to join their weekly holiday party link to celebrate national waffle day, and I participated with my beetroot-chocolate waffle recipe.


As the hubby is travelling and I’m home alone, I figured I wasn’t going to be making an elaborate dinner.. and well, here is the result of not wanting to cook!

They are great as sandwich “bread” and as breakfast waffles (I had them again this morning with some coconut-honey icing!), and they also freeze well, like all my other waffle recipes.



Ingredients, makes 6

  • 1 cup grated zucchini (about one medium zucchini)
  • 3 eggs
  • 2 tablespoons coconut oil
  • 1/4 cup + 1 tablespoon coconut flour
  • 1/2 cup ground almonds (almond flour)
  • 1/2 cup coconut milk
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon freshly grated ginger
  • 1/2 teaspoon baking soda
  • 1 tablespoon honey (optional)


  1. Preheat the waffle iron.
  2. In a food processor or blender, pulse the zucchini, eggs, coconut oil and milk until smooth.
  3. Add the baking soda, spices, coconut flour and almond flour and pulse until well blended.
  4. Add the honey, if you’re using it, and incorporate well.
  5. Pour a spoonful into each waffle iron, and bake according to waffle maker instructions.
  6. Serve as a breakfast waffle with your favourite toppings or serve as sandwich bread.
  7. I ate mine with some “raw” camembert cheese, tomatoes, and wild greens.

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  1. 3.28.13
    Karen Joy said:


    We moved in July 2012, and to my great consternation and somewhat embarrassment, I have lost my waffle iron. My five children have been clamoring for waffles, but I haven’t been that motivated to find them, as there is no way I would make the waffles I have of yesteryear. HOWEVER, these waffles I could and would do. And it does seem like they would be wonderful for either a (Paleo-) sweet or savory dish. Perfect.

    Thanks for posting.

    • 3.28.13
      thesaffrongirl said:

      Thank you for your comment Karen! I hope you do make them and let me know what you think. I had them today, as a “bread” with some homemade chicken-liver pate and they were yummy! I agree, they can go both ways, sweet or savoury. Enjoy and good luck with the new waffle iron. By the way for even more variety, do check out my other recipes for waffles: beetroot-chocolate and regular almond flour paleo. They are both great!

  2. 3.30.13
    Kerry said:

    These are in my waffle iron as I type. Can’t wait to taste them. They smell delicious. Thanks for the recipe.

    • 3.30.13
      thesaffrongirl said:

      Oh wonderful Kerry! So, how did you like them?

  3. 4.30.13
    Jenny said:

    Love waffle sandwiches! Mmmmm.

  4. 2.9.14
    Justine said:

    Do you think I could sup carrot for the zucchini?

    • 2.13.14
      The Saffron Girl said:

      Hi Justine,
      Yes, I think that would work. Would love to hear how they come out! xo Debra

  5. 9.8.14
    dibster said:

    I don’t have a waffle maker. Do you think I could make these as pancakes instead of waffle ?

    • 9.9.14
      The Saffron Girl said:

      Hi there. I’ve not tried these as pancakes, but I’d say go for it! 😉 They are delicious by the way; hope you like them! Debra xx

  6. 5.10.15
    Laura said:

    These are delicious! The only problem is that they tend to fall apart when I want to get them out of my waffle iron. I did squeeze most of the juice out of the grated zucchini.

    How do you think I could solve this?

    Thank you! And I love your website!

    • 5.10.15
      The Saffron Girl said:

      Hi Laura,
      Thank you for trying these and your compliments! Could it be that the waffle iron was not ready or you didn’t leave them in long enough to cook all the way through? I’m not sure what it would be otherwise, as I don’t have problems with the recipe. I hope that helps! And I’m happy to know you like my blog! Debra xx

  7. 7.27.15
    Lynn said:

    ❤️these are delish!! I’m making several batches for the freezer right now. Thank you so much for the great recipe! OH! Almost forgot, I ran out of almond flour after the first batch. All I had was gluten free all purpose baking flour and that did just fine.

    • 8.1.15
      The Saffron Girl said:

      Hi Lynn,

      Thank you for your comments and trying the recipe! I’m happy to know you loved them and also that the substitution worked. I find that almond flour pretty much can be interchanged with wheat flour 1:1 in many cases. Debra xx