Crisp on the outside, fluffy on the inside, homemade Zucchini Waffles are a breakfast (or a dinner!) that we often enjoy when we have fresh zucchini on hand.
Keyword: Zucchini Waffles
Servings: 84" square waffles or (4) round Belgian waffles
1large or 2 small zucchinisshredded, approximately 1½ cups shredded (about 1 cup drained and pressed zucchini)
1tablespoon, plus 1 teaspoon baking powder
Preheat the waffle iron. Shred the zucchini and then place it into a clean dishtowel. Press the moisture out of the zucchini and set it aside.
In a large bowl, combine the flour, baking powder, sugar, and salt. Whisk to combine. Add the milk, eggs, and vanilla. Whisk to combine, do not overbeat. Add the zucchini and stir gently to combine.
Pour batter onto the hot waffle iron and cook until crisp and browned. Serve with the toppings of your choice. Enjoy!
If you are using whole wheat, allow the batter to rest for 5-10 minutes before cooking the waffles. Letting it rest allows the wheat to absorb more of the liquid and it will thicken the batter.FREEZER MEAL: Let the waffles cool completely, before storing them in an airtight zip-close bag. Reheat the frozen waffles in a toaster oven or in the microwave.