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.