1large or 2 small zucchinisshredded, approximately 2 cups shredded
2cupswhole wheat flourI used freshly ground hard white wheat
1tablespoonplus 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 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.