zucchini chaffles
Print Recipe
5 from 1 vote

Zucchini Chaffles

Zucchini Chaffles are a great way to make savory Keto waffles in a snap! They're great by themselves, or as the bread to a sandwich or burger!
Prep Time10 mins
Cook Time5 mins
Course: Breakfast / Brunch, Snacks
Cuisine: American
Keyword: Chaffle recipe, keto waffles, Zucchini Chaffles
Servings: 2
Calories: 194kcal
Author: Urvashi Pitre




  • Sprinkle about 1/4 teaspoon of salt on the zucchini and let it sit while you gather your ingredients. Just before using, wrap the zucchini in a paper towel, and press to squeeze out all the excess water.
  • In a small bowl, beat the egg. Add in grated zucchini, mozzarella, basil, 1/2 teaspoon salt, and pepper.
  • Sprinkle 1-2 tablespoons of shredded parmesan to cover the bottom of the waffle iron.
  • Spread 1/4 of the zucchini mixture. Top with another 1-2 tablespoons of shredded parmesan and close the lid. Use enough to cover the surface. Watch the video to see how.
  • Allow the zucchini chaffle to cook for 4-8 minutes depending on the size of your waffle maker. Typically, when the chaffle has stopped emitting clouds of steam, it is almost done. For best results, allow it to cook until well browned.
  • Remove and repeat for the next waffle(s).
  • Makes 2 full-size chaffles or 4 small chaffles in the Dash Mini.



  • Don't overfill! Use a max of 1/4 cup of the chaffle mixture in the Dash Mini at one time.
  • These freeze well. Freeze them, and then re-heat them in the toaster or your air fryer to re-gain crispiness.
  • Use these to eat alone with some butter, or as a sandwich bread alternative.


Calories: 194kcal | Carbohydrates: 4g | Protein: 16g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 115mg | Sodium: 1379mg | Potassium: 223mg | Fiber: 1g | Sugar: 2g | Vitamin A: 554IU | Vitamin C: 11mg | Calcium: 381mg | Iron: 1mg