I woke up craving zucchini bread (and knew I had a zucchini that needed to be used up) but didn’t want to wait the usual 45 minutes it takes for bread to bake.

We are a waffle loving family, so I did a quick Google search and found this recipe on Primal Palate’s website, written by Jessi’s Kitchen.

I’ve made a few modifications. Next time I would do even less sugar, and add in a handful or two of pureed spinach for an extra veggie kick. Both my husband and daughter loved them, which I always take as a good sign!



2 whole eggs (could try subbing for vegan, haven’t tried myself)

1/4 cup avocado oil

1/4 cup almond or coconut milk

1-2 T maple syrup, could also try honey, or monk fruit sweetener

1 tsp vanilla extract

1 cup zucchini grated, water squeezed out

1 tsp. ground cinnamon

1/2 tsp ground nutmeg (optional, I omitted and they were still delish)

1/4 tsp. pink salt

1 tsp baking soda

3/4 cup Otto’s Cassava Flour

2 scoops collagen or protein powder (optional but adds extra protein!)

1/4-1/2 cup chocolate chips, depending how chocolatey you like them


  1. Grate zucchini and drain excess water in a paper towel

  2. Add all the wet ingredients to a bowl and whisk to combine.

  3. Add the dry ingredients to the same bowl.

  4. Preheat a waffle iron - mine is nonstick, and I didn’t need any extra oil

I served mine with almond butter and some bee pollen. My daughter and husband had some maple syrup with theirs. Enjoy!

Katie Buchanan