Sourdough Zucchini Waffles with Crispy Golden Crust

These Sourdough Zucchini Waffles are light and fluffy inside, slightly crisp outside, and full of warm flavor—don’t skip the nutmeg. This simple recipe uses sourdough discard and makes a delicious way to use extra summer zucchini. Serve with butter and maple syrup or your favorite waffle toppings; the whole family will enjoy them.

Have lots of zucchini? Try Chocolate Sourdough Zucchini Muffins or Sourdough Zucchini Bread for more ideas.

These are so good! Kinda chewy, kinda crisp. A new favorite way to use zucchini and sourdough discard.

– Janet

Why you’ll love this recipe

• Ready in about 30 minutes, making it ideal for quick breakfasts or a leisurely brunch.
• Uses a full cup of shredded zucchini, a tasty way to use summer produce.
• Works with either sourdough discard or active sourdough starter if you prefer—no other changes required.
• Adaptable and wholesome: try swapping ingredients or adding mix-ins like chocolate chips for a sweeter variation.

Ingredients

These waffles rely on a few simple ingredients. Prepare the zucchini by shredding and draining before mixing.

• Zucchini: Shred and drain to remove excess moisture.
• Sourdough discard: Use unfed discard at room temperature (recipe is based on a 1:1 starter ratio). If your starter has a different hydration, minor adjustments may be needed.

See the full recipe card below for exact ingredient amounts and step-by-step instructions.

Substitutions & Variations

This recipe is flexible. A few easy swaps and additions:

• Active starter: Use 200 g active sourdough starter in place of discard with no other changes.
• Yellow summer squash: Use it 1:1 for zucchini.
• Chocolate chips or nuts: Fold in 1/4 cup when combining the batter for a sweeter or crunchier waffle.

How to Make Sourdough Zucchini Waffles

The method is straightforward and quick. The full recipe card with measurements is below.

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

2. Step 2: Whisk together the wet ingredients, then stir in the shredded zucchini.

3. Step 3: Whisk the dry ingredients (flour, baking powder, salt, cinnamon, nutmeg) in a separate bowl.

4. Step 4: Fold the dry ingredients into the wet until nearly combined, then fold in the zucchini. The batter will be slightly lumpy.

5. Step 5: Grease the waffle iron and cook until golden brown (about 1/3 cup batter per waffle for many irons).

6. Step 6: Serve immediately with butter, maple syrup, or other favorite toppings.

Expert Baking Tips

• Shred and drain zucchini: Remove some moisture by pressing shredded zucchini between paper towels or wringing it in a towel—no need to remove it all.
• Don’t overmix: Stir until the batter is almost combined; overmixing will make waffles dense.
• Portion size: Many waffle irons do well with about 1/3 cup batter per waffle.

How to Shred Zucchini

Shred on the large holes of a box grater or use a food processor shredding attachment. To drain, either press the shredded zucchini between paper towels or gather it in a towel and squeeze out excess moisture over the sink. You don’t need to dry it completely—just remove enough to avoid a soggy batter.

Storage

Refrigerator: Store cooled waffles in an airtight container for 1–2 days. Reheat in a toaster for crispness or microwave for about 30 seconds.

Freezer: Cool completely, then freeze in single or double portions in freezer bags for up to 3 months. Reheat from thawed in a toaster or from frozen in a toaster with a bit more time.

Recipe FAQs

More Sourdough Discard Breakfast Recipes

If you try these Sourdough Zucchini Waffles, please leave a star rating and a comment to let me know how they turned out. Happy baking!

Sourdough Zucchini Waffles

Jessica Vogl