These easy zucchini chaffles are a crispy, sturdy low-carb bread substitute made in a waffle maker. They're a delicious way to use up extra zucchini and are perfect for keto sandwiches, burgers, and mini pizzas.

Four zucchini chaffles stacked on a green plate with a Dash waffle maker and a zucchini in the background.

Notes from my kitchen

If you've been reading for a while, you know I love packing as many vegetables as possible into recipes. This recipe is another example. Each zucchini chaffle contains a full ¼ cup of vegetables.

Just like our keto chaffles, the ingredient list is short and the technique is simple. Since I keep a mini waffle maker within arm's reach, I pull it out when I need a low-carb bun for a hamburger, a sandwich, or to make quick chaffle pizzas.

I added a little almond flour in this version. I skip it in my cauliflower waffles, but zucchini holds more moisture. Even a small amount helps absorb excess liquid and creates a perfectly crispy exterior.

Marjory

Ingredients

Shredded zucchini, shredded mozzarella cheese, egg, almond flour, and garlic powder to make zucchini chaffles on a cutting board.

Of special note:

Mozzarella cheese - Cheddar, Colby Jack, or other favorite cheese can be used instead.
Garlic powder - Adds savory flavor, but Italian seasoning or another favorite spice works too.
Almond flour - Helps the chaffles crisp up and hold together. Leave it out for a softer texture.

When garden zucchini is plentiful, shred extra to freeze in recipe-sized portions. Squeeze the moisture out before freezing in a freezer-safe bag. Then you can make these zucchini chaffles (not to mention zucchini egg muffins and fried zucchini cakes) long after summer is over.

The recipe card below includes ingredient amounts, step-by-step instructions, and nutritional information.

How to make zucchini chaffles

Shred zucchini and press out moisture

Shredded zucchini between two paper towels with the top paper towel being lifted up.

Use the large holes of a box grater or a food processor with a shredding attachment to shred a zucchini. Press the shredded zucchini between paper towels or a clean kitchen towel to remove excess moisture.

Mix ingredients

Batter for zucchini chaffles mixed together with a fork in a red bowl.

Whisk an egg in a bowl and combine it with shredded zucchini, shredded mozzarella cheese, almond flour, and garlic powder.

Spread batter in the waffle maker

Zucchini waffle batter in a mini waffle maker.

After the waffle maker is pre-heated, lightly mist it with non-stick cooking spray, if desired. I do it once before the first batch to prevent sticking. Spread the batter to the edges for clean, round edges.

Note: Always follow the directions for your particular appliance. Depending on how thinly you spread the batter, you may have enough for a third mini chaffle.

Cook

Close the lid and cook until the steam no longer escapes from the sides. Don't peek while it's cooking! The outsides should be golden brown. Gently remove with silicone tongs or a fork. It will continue to firm up for a few minutes after it is removed.

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📋 Recipe

Easy Zucchini Chaffles

These easy zucchini chaffles are a crispy, sturdy low-carb bread substitute made in a waffle maker. They're perfect for keto sandwiches, burgers, and mini pizzas.

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Prep Time: 10

Cook Time: 10

Total Time: 20

Servings: chaffles

Author: Marjory Pilley

As an Amazon Associate, I earn from qualifying purchases.

Equipment

Dash Mini Waffle Maker

Ingredients

▢ 1 egg
▢ ½ cup mozzarella cheese finely shredded; any type of shredded cheese may be used including cheddar and Colby Jack cheese
▢ ½ cup shredded zucchini measured after excess moisture is pressed out
▢ ¼ teaspoon garlic powder Italian seasoning, or another favorite spice may be used
▢ 1 Tablespoon almond flour Use up to 2 Tablespoons for extra-crispy chaffles, or omit for a softer texture.

Instructions

Preheat the mini waffle maker.

The instructions assume you are using a mini waffle maker, like the Dash. The recipe will work with other waffle makers, but the yield may vary. Always follow the instructions for your appliance.

Whisk egg in a small bowl and combine with shredded cheese, grated zucchini, garlic powder, and almond flour.
Open the waffle maker and lightly mist it with cooking spray. Add about ¼ cup of the batter to the center of the waffle maker. Use a spatula to spread the batter evenly to the edges of the waffle maker.
Allow the chaffle to cook for about 4 minutes or until the steam no longer escapes from the sides of the waffle maker and the outside is crisp and golden brown. Gently remove with silicone tongs.
Repeat with remaining batter. The chaffles will continue to crisp and firm up for a few minutes after you remove them.

Notes

Yield: This recipe makes 2 chaffles. Depending on how thinly you spread the batter, you may have a little batter left over. Just pour it into the center of the waffle maker to make a mini zucchini chaffle!

Shredded zucchini - Shred a zucchini using the large holes of a box grater or a food processor fitted with a shredding attachment. Press the shredded zucchini between paper towels or a clean kitchen towel to remove excess moisture, then measure the amount needed for the recipe.

Different Waffle Maker - If using a different type of waffle maker, follow your appliance's directions. The general process works the same way. This recipe produces one waffle if you are using a Belgian waffle maker

Store - Store chaffles in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months. Reheat in a toaster or air fryer until crisp.

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