Zucchini Nut Bread Chaffle Recipe

This moist, spiced, and soft zucchini nut bread chaffle is packed with amazing flavors.

5 from 4 votes

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Servings servings

Calories 235

Ingredients

1 cup shredded zucchini approximately 1 small zucchini
1 egg
1/2 teaspoon cinnamon
1 Tbsp plus 1 tsp erythritol blend such as Swerve, Pyure or Lakanto
Dash ground nutmeg
2 tsp melted butter
1 ounce softened cream cheese
2 tsp coconut flour
1/2 tsp baking powder
3 tablespoons chopped walnuts or pecans

Frosting Ingredients

2 ounces cream cheese at room temperature
2 Tbsp butter at room temperature
1/4 tsp cinnamon
2 Tbsp caramel sugar-free syrup such as Skinny Girl, OR 1 Tbsp confectioner’s sweetener, such as Swerve plus 1/8 tsp caramel extract
1 Tbsp chopped walnuts or pecans

Instructions

Grate zucchini and place in a colander over a plate to drain for 15 minutes. With your hands, squeeze out as much moisture as possible.
Preheat mini Dash waffle iron until thoroughly hot.
In a medium bowl, whisk all chaffle ingredients together until well combined.
Spoon a heaping 2 tablespoons of batter into waffle iron, close and cook 3-5 minutes, until done.
Remove to a wire rack. Repeat 3 times.

Frosting Instructions

Mix all ingredients together until smooth and spread over each chaffle.
Top with additional chopped nuts.

Nutrition

Nutrition facts are provided as a courtesy. Have a question about our calculations or why you got a different result? Please read our nutrition policy.