Carrot and Zucchini Waffles
These soft and veggie-packed Carrot and Zucchini Waffles are perfect for toddlers! They're lightly sweet, easy to hold, and full of hidden nutrition — ideal for baby-led weaning or picky eaters alike.
Equipment
- Grater
- Mixing bowl
- Spoon
- Waffle maker or waffle iron
Ingredients
- 1/2 cup grated carrot
- 1/2 cup grated zucchini
- 1 cup all-purpose flour
- 1 egg
- 1/4 cup milk dairy or plant-based
- 1/4 cup honey or mashed banana for babies under 1
- 1 tsp baking powder
Instructions
- Grate your carrot and zucchini, then squeeze out excess moisture using a clean cloth or paper towel to avoid soggy waffles.
- In a mixing bowl, combine all ingredients: flour, grated veggies, egg, milk, honey (or banana), and baking powder. Mix until a thick batter forms.
- Preheat your waffle maker and lightly grease if needed. Pour in the batter and cook according to your machine’s instructions, usually 4–5 minutes until golden.
- Let the waffles cool slightly before serving to toddlers or slice into strips for baby-led weaning.
Notes
Storage Tip: Store leftovers in an airtight container in the fridge for 3 days or freeze for up to 2 months.
Baby-Friendly: For babies under 1, skip the honey and use mashed banana instead.
Allergy-Friendly: Use oat or almond milk for dairy-free; a chia egg for egg-free; or a gluten-free flour blend.
Nutrition Boost: Add 1 tsp of flaxseed, chia seeds, or a spoonful of nut butter into the batter.
Picky Eater Tip: Add a dash of cinnamon or vanilla to mask the veggie taste while still keeping it nutritious.
Nutrition
Calories: 204kcalCarbohydrates: 42gProtein: 5gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 43mgSodium: 129mgPotassium: 83mgFiber: 1gSugar: 18gVitamin A: 84IUVitamin C: 0.1mgCalcium: 90mgIron: 2mg
Tried this recipe?Let us know how it was!