Zucchini Nut Bread Chaffle
This moist, spiced, and soft zucchini nut bread chaffle is packed with amazing flavors. Topped with our special frosting, this zucchini nut bread is sure to please your palette!
Zucchini Nut Bread Chaffle Recipe 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
Zucchini Nut Bread Chaffle Recipe 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.
Makes 4 chaffles.
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Frosting Instructions
- Mix all ingredients together until smooth and spread over each chaffle.
- Top with additional chopped nuts.
Zucchini Nut Bread Chaffle Recipe Nutrition
Serves 4
Calories 235, Total C 12.9g, Fiber 8.3g, Net C 4.6g, Sugars 1.3g, Fat 21.3g, Protein 4.5g
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If you are new to the Keto Chaffle craze, here is everything you need to know about them!
Why is it called a chaffle?
It’s called a chaffle because cheese + waffles = Chaffles! It’s just a clever name that someone in the keto community invented. Pretty cute, huh?!!
What kitchen gadget do you use to make chaffles?
I love my little Mini Waffle Maker and I use it all the time. You can use a full-size waffle maker, just be sure you double the recipe in most cases.
Can you freeze chaffles?
Yes, they freeze well! Just be sure to wrap them tightly in an airtight container to keep them fresh longer. You can freeze them for up to a month. I haven’t tested any longer than that.
Can you make chaffles for a whole week at one time?
You can also prep ahead of time and make fresh chaffles for the week. They will stay fresh as long as you keep them refrigerated. To reheat them, simply pop them in the microwave or air fryer to heat them up. The air fryer tends to get them nice and crispy if that’s what you are going for!
Here are a few photos we took while making this amazing recipe.
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Here’s a printable version of this Zucchini Nut Bread Chaffle Recipe:
Zucchini Nut Bread Chaffle Recipe
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
More Delicious Bread Recipes
Keto Blueberry Zucchini Bread Recipe
Keto Sweet Zucchini Bread Recipe
This was really good, I did add 1/2 tsp pumpkin pie spice, and next time and there will be a next time, I will double the sweetner.
Simply amazing…so delicious. Thanks!
I loved the flavor of these chaffles. The second batch I did add 2 Tablespoon of psyllium husk powder. Even after squeezing the zucchini mine was still a little too wet. The psyllium helped with the moisture, added a little texture and we can always use a little extra fiber. The frosting is where it is at though. I didn’t have any sugar free caramel so I used some sugar free Mrs. Butterworth’s syrup. That came out really tasty, we will be trying that on a keto pumpkin bread recipe we enjoy. Thank you for sharing your recipes!!!