Sourdough Zucchini Waffles

These Sourdough Zucchini Waffles have a fluffy interior, slightly crunchy exterior, and are packed with flavor (don't skip the nutmeg)! This easy recipe uses sourdough discard and is a great way to use up some of your abundant summer zucchini. Top them with butter, maple syrup, or your other favorite waffle toppings. The whole family will love it!

Have a lot of zucchini on hand? Try these Chocolate Sourdough Zucchini Muffins and this Sourdough Zucchini Bread, too.

Ingredients

There are only a few key ingredients you'll need to bring these waffles together.

• Zucchini: The zucchini should be shredded and drained for this recipe.
• Sourdough discard: The sourdough discard should be unfed and at room temperature for this recipe. This recipe is designed for a sourdough starter with a 1:1 ratio (when you feed your starter it's with 1 part flour and 1 part water). If your starter uses a different ratio, you may need to adjust some of the ingredients in this recipe.
  • Learn more about how to make homemade sourdough starter.

See full recipe below for detailed directions.

Substitutions & Variations

This is a very adaptable recipe and below are a few easy substitutions and variations you can try.

• Use active sourdough starter - If you'd like to make this recipe with active starter, you can! To do so, use active starter instead of discard. It's not needed for leavening purposes
• Use yellow summer squash - This recipe will also work well with yellow summer squash in place of the zucchini (1:1 substitute).
• Add chocolate chips - Want to add a bit more sweetness? Add ¼ cup chocolate chips to the batter when you're folding in the dry ingredients.
  • You might also like this Sourdough Chocolate Zucchini Cake!

I have not tested this recipe with other variations, but if you do, let us know how it turns out in the comments!

How to Make Sourdough Zucchini Waffles

You'll have these waffles together in a few easy steps! The full recipe with detailed directions is at the bottom of this post.

1. Step 1: Shred and drain your zucchini, then set aside.

2. Step 2: Mix together the wet ingredients, plus zucchini.

3. Step 3: Mix together the dry ingredients.

4. Step 4: Pour the dry ingredients into the wet ingredients, and mix until almost combined. Fold in the shredded zucchini.

5. Step 5: Grease your waffle iron and bake waffles until golden brown (for my waffle iron, it's about ⅓ cup batter per waffle).

6. Step 6: Top with your favorite waffle toppings (butter, maple syrup, and more) and serve!

How to Shred Zucchini

Shred the zucchini on the large holes of a box grater. You can also use the shredding attachment of a food processor or other kitchen appliance.

When draining the zucchini, keep in mind that you don't need to remove all moisture, just some of it. To drain the zucchini, I prefer the following methods:

• Press to drain: Shred the zucchini directly onto a layer of paper towels. Cover the shredded zucchini with another layer of paper towels, the press to remove the moisture. You may need to repeat this with a few layers of paper towels on the top.
• Wring to drain: Shred the zucchini directly onto a double layer of paper towels (this works best with good quality paper towels) or a clean kitchen towel. Gather the zucchini into a ball in the center, then wrap in the paper towels. Squeeze to wring out the excess moisture over the sink.
  • This method is better for removing more moisture.

Storage

Refrigerator Storage: If you're planning to eat the waffles within 1-2 days, store in an airtight container in the refrigerator. Reheat the waffles in the microwave for 30 seconds or in a toaster to get a crispy exterior.

Freezer Storage: Let the waffles cool completely, then transfer to an airtight container or freezer-safe plastic bag and freeze for up to 3 months. The waffles will stick together, so I recommend freezing individual servings (1-2 waffles) in smaller ziplock bags.

To reheat, let the waffles thaw to room temperature, then heat in the microwave for 30 seconds or in the toaster for a crispier waffle.

Recipe FAQs

More Sourdough Discard Breakfast Recipes

If you tried these Sourdough Zucchini Waffles or any other recipe on my website, please leave a ⭐ star rating and let me know how it went in the comments below. I'd love to hear from you! Happy Baking!