Zucchini waffles? Where have I been? Have you guys heard of these? Have you been making them for years while I live under a rock? I’ve made all sorts of zucchini baked goods: cakes, muffins, breads, etc. But never waffles. My family couldn’t get enough of them and have requested breakfast for dinner so I make them again. Tonight.
Ingredients
6 tablespoons {3/4 stick} butter, melted
3 cups buttermilk {How to Make Buttermilk}
5 eggs
1 1/2 teaspoons vanilla
2 1/2 cups whole wheat flour
1/2 cup cocoa powder
4 1/2 tablespoons sugar
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda {15 Cool Uses for Baking Soda}
1 teaspoon salt
1 1/2 cups shredded zucchini, juices pressed out
Directions
Combine butter, buttermilk, eggs, and vanilla in a large mixing bowl. In a separate bowl, mix all dry ingredients together before mixing wet and dry ingredients just until combined. Stir in the zucchini, and mix just until incorporated. Let mixture sit and rest for at least 15 minutes. Preheat waffle iron {medium heat if you have an adjustable waffle iron} and grease with butter if necessary.
Pour 1/2 cup of mix onto each square, close and let cook until no longer doughy in the middle & nice & golden brown. Serve with butter or syrup or powdered sugar or butter and syrup and powdered sugar. You decide the level of sugar high you want. 😉
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Stacey says
I don’t have a waffle maker, but this recipe makes me want to get one! Maybe the recipe would work as pancakes. I LOVE breakfast for dinner. Honestly, it’s better than breakfast for breakfast.
Mavis Butterfield says
I think the recipe would work for pancakes. 🙂
Brian says
sadly, I do not own a waffle iron. Someday maybe! First order of business upon obtaining one: use it to make cinnamon roll waffles! (can of ready to bake cinnamon rolls on the waffle iron. Sounds dangerous!)
Wynne says
I was impressed with this recipe: the texture came out surprisingly well, crispy outside and creamy inside. Many of my waffle recipes don’t do that when I use whole wheat flour or almond milk. I used them (with vinegar for vegan buttermllk) and a mix of canola/Earth Balance for the butter. (But I stuck with regular eggs because I was worried about getting the waffles out of the iron.) This made 17 square waffles for me (about 1/3 rounded cup of batter per square). The chocolate flavor is pretty light; I might add espresso powder or try to bloom the cocoa first next time. A keeper recipe–thanks!