"Whoever invented zucchini waffles is welcome in my home anytime. I think I have found a new favourite brunch plus a way to eat waffles for every meal - bonus. These are light, fluffy and the cherry tomato salsa packs a lovely zing. The creamy dill yoghurt ties the meal together and really is the icing on the waffle." Rebecca Thexton, Dancing Through Sunday






Skill level

Average: 4.5 (1 vote)



  • 2 cups zucchini, grated (about 2 medium zucchinis) 
  • 1 tsp sea salt
  • ¼ cup milk
  • ½ cup wholemeal or spelt flour
  • 1 egg
  • 1 tbsp chopped chives
  • salt and pepper
  • 1 tsp coconut oil


  • 200 ml Greek yoghurt
  • 2 tbsp finely chopped dill 
  • 1 tsp sea salt


  • ½ punnet cherry or grape tomatoes, quartered (about 200 g)
  • 10 basil leaves, chopped
  • salt and pepper
  • 1 tbsp red wine vinegar
  • 1 tbsp extra virgin olive oil

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Place the zucchini in a strainer and sprinkle with the sea salt. Set aside to drain in a sink for 20 minutes.

Meanwhile, mix the yoghurt with the dill and season with a pinch of salt, put back into the fridge until needed.

Combine cherry tomatoes and basil in a bowl with a generous pinch of salt and pepper, red wine vinegar and a good drizzle of olive oil. Set aside.

Rinse grated zucchini with cold water and press out as much water as possible by placing it into a clean tea towel and squishing with your hands.

In a large mixing bowl, combine the zucchini, milk, flour, egg, chives and seasoning and mix into a batter. Preheat a waffle iron and coat with a little coconut oil.

Once waffle iron has reached desired temperature (I put mine on "crispy"), spoon a dollop (about ½ cup) of the waffle mixture into the middle. Spread waffle mixture to the edges with a spatula, ensuring you do not spill over the rim of the iron. Close the iron and cook for 3-4 minutes or until desired texture.

Transfer waffle to a warm plate, and continue to cook the rest of the batter. When all waffles are cooked (2-3 in total), serve with the cherry tomato salsa and dill yoghurt.



• If you don’t have a waffle maker, you can fry batter as fritters in a lightly oiled frypan over medium heat. Place a few dollops of batter, gently spread to desired size and cook for 3 minutes each side until crispy and brown.


Photography by Benito Martin. Food styling by Alice Storey. Prop styling by Lynsey Fryers. Food preparation by Alice Storey & Georgina Larby. Creative concept by Louise Fay .


Rebecca Thexton is a bonafide brunch lover and Dancing Through Sunday is her food and lifestyle blog that focuses on eating the right food to nourish a happy, healthy life.


Recipe by Rebecca Thexton from Dancing Through Sunday.