I don’t know what the zucchini situation is like at your house these days, but at our place we are on zucchini overload. Last night I tried out a new zucchini recipe and HOLY COW MAN… after just one bite I knew I had a winner.
In fact, these zucchini oatmeal waffles were the best waffles I have ever had in my entire life. Seriously. They are stick to your ribs hearty and freakin delicious to boot. Plus, HELLO… they are a great way to use up excess zucchini. 😉
They are so good in fact, I plan on shredding a bunch of zucchini on popping it into the freezer so I can make these waffles during the winter months. You’ve got to try them.
Ingredients
1 1/2 cups milk {I used 2%}
1 cup shredded zucchini
2 eggs
2 tablespoons butter, melted
1 1/2 cups whole wheat flour
1 cup quick-cooking oats
1 tablespoon baking powder
2 tablespoons brown sugar
1 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/4 teaspoon nutmeg
Directions
Mix the wet ingredients together first, then mix in the dry ingredients. Cook on a lightly greased {I always use butter} waffle iron. Serve with warm syrup.
~Mavis
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