Grain-Free Paleo Zucchini Chocolate Chip Waffles

As the summer goes on, we start looking forward to the bounty of summer produce that will start making appearances at the local farmer’s market. One of the vegetables we eat the most during the summer is zucchini! It’s chock full of antioxidants and anti-inflammatories, and it works in so many different recipes (check out our Simple Basil Pesto with Zucchini “Noodles”, Zucchini Fritters with Sesame Garlic Sauce, or Coconut Curry Zucchini Soup).

This recipe uses zucchinis to put a new, healthy spin on a breakfast favorite – waffles!

These waffles are a great way to get your picky eaters to eat some veggies. Plus, thanks to the cassava flour, which comes from a root, these puffy waffles are actually grain-free and paleo!

Enjoy these waffles for a lazy Saturday or Sunday breakfast or brunch. This recipe is one of our many 80:20 recipes; to learn more about our 80:20 lifestyle program, click here.

Do you have a favorite breakfast food you’d like us to give a healthy makeover? Let us know in the comments below.

With love and zucchini goodness,


Grain-Free Paleo Zucchini Chocolate Chip Waffles

Yield: 2-3 large Belgian waffles


Grate the zucchini and then use a paper towel to squeeze out some of the excess water and set aside. In a medium sized bowl, combine cassava flour, baking powder and salt, whisk to combine. In a small bowl, combine olive oil, maple syrup, almond milk, vanilla and the egg, whisk to combine. Add zucchini to wet mixture and mix to just combined. Add wet ingredients to dry ingredients and whisk until all dry ingredients are incorporated. Fold in chocolate chips. Follow manufacturer’s instructions to cook in your waffle maker. Top with fresh fruit, maple syrup, and/or coconut whipped cream.

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Showing 2 comments
  • Home Ambrosier

    These seem really runny. Great flavor but soupy. Wondering what I could have done wrong??

    • Jo and Jules

      Hi Home Ambrosier, thanks for commenting! We’re sorry to hear the mixture turned out too runny for you. Did you make sure to squeeze as much liquid as possible out of the grated zucchini? If there’s too much liquid in the zucchini it can mess with the consistency of your batter. Another trick is to fluff your cassava flour with a fork before measuring it out and make sure you level off the measuring cup with a butter knife. When you’re measuring flour, clumps can make your measurements slightly off (and you need every bit of flour to absorb the liquid!). Give these tweaks a try and let us know how it turns out the second time around! XO, The Conscious Cleanse Team.

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