I can’t help but smile when I hear the word “waffles”.
Waffles. Waffles. Waffles.
Definitely as much fun to say as they are to eat.
And you’ll have all the more fun eating this delicious recipe knowing that they are made with a mound of shredded zucchini and white whole wheat flour! But I promise that the only hint of a veggie your kids may notice will be the cute green flecks decorating the waffles — the zucchini taste all but disappears in that vanilla-cinnamon-y goodness. They are absolutely delicious, and the perfect waffle fluffiness too. :)
Keep checking back for more delicious recipes during “Zucchini Week” here at Gimme Some Oven!
Zucchini Waffles
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 8 waffles
Description
You will love these fresh and yummy Zucchini Waffles recipe. The zucchini leaves the waffles super-moist and delicious!
Ingredients
- 1 large zucchini, ends trimmed
- 1-1/2 cups white whole wheat flour (or all-purpose unbleached flour)
- 1 Tbsp. baking powder
- 1 tsp. kosher salt
- 1 tsp. cinnamon
- 1/3 cup sugar
- 1-1/2 cups milk (I used skim)
- 2 large eggs
- 1 tsp. pure vanilla extract, store-bought or homemade
Instructions
- Preheat waffle maker to 400°F.
- Grate the zucchini on the large holes of a box grater. Use a strainer or dishtowel to then squeeze some of the moisture out of the zucchini, then set aside.
- In a large mixing bowl, combine flour, baking powder, salt, cinnamon and sugar. Stir together.
- In another large bowl, whisk together the milk, eggs, and vanilla extract. Add the dry ingredients (the flour mixture), and beat until smooth. Fold in the zucchini and mix well.
- Spray the waffle maker with cooking spray (top and bottom plates). Spread half of the batter evenly over the bottom of the waffle maker (generally about 1/2 cup per waffle), and close the top. Cook for 5 minutes, or until the waffles are as crisp as you like them. (Different waffle making equipment will cook at different rates, so please follow the instructions that come with your machine.) Repeat with remaining batter.
- Serve hot, topped with butter and maple syrup.
Notes
These can be made with an electric mixer, but they are also totally easy with just a whisk and a mixing bowl.
Adapted from The Perfect Pantry.
Ali’s Tip:
These can be made with an electric mixer, but they are also totally easy with just a whisk and a mixing bowl.
Source: Adapted from The Perfect Pantry.
Great recipe! Love how zucchini makes these healthy waffles so moist yet undetectable. Perfect for picky eaters!
I would add a bit of oil to batter next time. I had about 2 c grated zucchini which may have been shy of intended amount and batter was thin. Added 1/4 teaspoon of nutmeg. Yummy but difficult to remove from iron compared to other recipes.
I found this recipe last year and love it. A great way to utilize home grown veggies. My only comment is to go lightly on the milk. The zucchini contributes largely to the moisture of the waffle. This is great for company. Thank you.
I table spoon of baking soda for 1 -1/2cup of floor is way too much. Other than the recipe is pretty good.
As a private Chef, high school culinary instructor wife and mother of two, I am consistently looking for wonderful new recipes to serve my family, clients and teach students. Man…this recipe is so perfect! These waffles have such a great texture and flavor! I was a little scared the waffles would turn out dense. Nope! These were light, fuffy and crispy on the outside. They had the perfect amount of sweetness. I made them tonight with curried fried chicken and not a crumb was left over! I can’t wait to make them again. Thanks for posting this wonderful recipe. 💕
I would like to make these but what is a large zucchini? Some are as long as a foot, which seems like way too much. Can we get a cup measurement or even a weight?
My family loves these! They are such a nice switch from our regular waffle recipe, which uses white flour and lots of oil. We veganize ours with egg replacer and almond milk. This week we will try the recipe with yellow summer squash for the zucchini.