I’ve had zucchini waffles on my list of things to try for months now. I finally decided to try them this past week and now I can’t believe I waited so long. They were truly delicious.
With whole wheat flour and plenty of fresh zucchini, these were a very healthy hot breakfast. The texture of the waffles was amazingly good. I had no idea what to expect from zucchini waffles and these did not disappoint.
The zucchini taste was slight and barely distinguishable after we topped the waffles with butter and maple syrup or waffle sauce. My baby ate two full waffle squares in the time it took to set the table and prep everyone’s plates.
My oldest son actually announced that he liked these even more than the waffles that we usually make.
These waffles do not include any sugar or oils at all. I didn’t really plan it that way; it just happened and I liked the result. We always top our waffles with syrup or waffle sauce and they are plenty sweet that way.
If you prefer your waffles plain or with just butter, I would recommend adding a small amount of sugar to the recipe. The zucchini provides all the moisture needed and there is no need to add oil to the recipe.
My boys and I finished these off in one sitting. I’ll double or triple the recipe next time. I’m looking forward to having some of these in the freezer for quick and easy breakfasts.
Ingredients
- 1 large or 2 small zucchinis shredded, approximately 2 cups shredded
- 2 cups whole wheat flour I used freshly ground hard white wheat
- 1 tablespoon plus 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 2 eggs
- 1 1/2 cups milk
- 1 teaspoon vanilla
Instructions
- Preheat the waffle iron. Shred the zucchini and then place it into a clean dishtowel. Press the moisture out of the zucchini and set aside. Whisk together the dry ingredients in a medium size bowl and set aside.
- In a large bowl, whisk together the eggs, milk and vanilla. Add the dry ingredients and whisk again to combine. Add the zucchini and stir gently to combine.
- If you are using fresh whole wheat, let the batter rest for 5-10 minutes before cooking the waffles. Letting it rest allows the fresh wheat to absorb more of the liquid and it will thicken the batter.
- I like to keep the cooked waffles on a wire rack in the oven set at 200 degrees, while I am cooking the rest of the waffles. This way everything stays hot and crisp while we wait to eat together. Enjoy!
- FREEZER MEAL: Let the waffles cool completely, before storing them in an airtight ziploc bag. Reheat the frozen waffles in a toaster oven or in the microwave.
Gosia says
Mary, no question about it, I'm testing these waffles tomorrow morning. I usually make the sourdough waffles (no need for rising agents, right), but you're tempting me to try the whole wheat version, especially, that your kiddos loved them, an ultimate test, don't you think? Thank you so much for the recipe.
chanel says
Just had these for breakfast (with 3 tablespoons of sugar added in). They were delicious! I think maybe 2 tablespoons sugar would have done it. And the texture gets mushy quickly so we ate them right off of the waffle iron.Thanks for the recipe.