Are you trying to eat more vegetables? Add some shredded zucchini to this delicious Zucchini Waffles recipe!
Waffles for zucchini season!
We have so many breakfast ideas here at Fit Foodie Finds and oh we have something for pancakes and waffles too. Today’s recipe is a seasonal summer breakfast recipe that includes whole grains, shredded zucchini, and chocolate chips (why not?).
What I love about this sweet breakfast recipe is that it actually has a whole batch of veggies in it. These Zucchini Waffles are fluffy, tender and cooked to perfection. We added a handful of chocolate chips (why not) and serve them with maple syrup!
PS: Try making these with any type of summer squash!
Recommended ingredients
Naturally sweetened with maple syrup and cinnamon, these waffles are made with whole grains and coconut oil. What you need:
- eggs
- Vanilla
- maple syrup
- coconut oil
- Almond milk
- white whole wheat flour
- zucchini
- baking powder
- Cinammon
- Salt
- chocolate pieces
Top tips for zucchini waffles
Grate zucchini thickly: We love using a thick rack so you can really see the zucchini! Don’t worry, it’s not overpowering, zucchini actually has a pretty mild flavor.
Thick dough is good dough: This batter is a little thinner than pancake batter, but should still be thick!
No waffle iron? Turn them into pancakes, it’s that easy!
serving suggestions
storage
Store chilled waffles in an airtight container or gallon-sized ziplock bag in the refrigerator for up to 3-5 days.
To warm up: Microwave on high for 45 seconds to 1 minute.
Freezer instructions
- Let the waffles cool completely.
- Wrap each waffle tightly in aluminum foil, removing as much air as possible.
- Freeze up to 3 months.
instructions
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First, preheat your waffle iron to medium-high.
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Next, prepare the zucchini by shredding them with a cheese grater. Use a cloth or paper towel to squeeze out as much moisture as possible.
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In a large bowl mix all dry ingredients. Then add the wet ingredients, minus the coconut oil.
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Melt the coconut oil, then measure out 2 tablespoons of melted coconut oil and add to the batter and mix.
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Spray waffle irons on both sides with coconut oil cooking spray. Then scoop in about ⅔ cup of batter. Close the waffle iron, turn it over and cook for about 1 minute and 30 seconds to 2 minutes and 30 seconds (depending on how hot your iron is).
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Serve with banana slices and maple syrup.
tips and hints
- The batter should be slightly thicker than pancake batter, but not too thick! Start with 1 cup of almond milk, adding a tablespoon at a time if the consistency is too thick.
- To make pancakes: Add about ¼ cup to ⅓ cup more almond milk to thin the batter slightly. Fry on medium heat for about 1.5 minutes per side.
nutritional information
Calories: 386kcal Carbohydrates: 53G Protein: 11G Fat: 15G Fiber: 6G Sugar: 22G