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 1x
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.
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I am going to try making these this morning! I thought you might want to know that when one tries to double or triple the recipe, the fractions don’t make sense anymore, so you might need to tweak the way it is set up? the 1-1/2 turns into 2-1, so I wasn’t sure if that was two cups, until I looked back at the recipe and saw it should mean 3. :-)
These were great! I love finding new ways to use zucchini.
I made these exactly as directed and we all loved them! I will be trying more of your recipes and this will be bookmarked.
This recipe is absolutely delicious. So delicious in fact, that my two boys(both under 4 yrs) enjoyed it and want it again for breakfast tomorrow! That being said, I’d love to try other veggies, especially squash. Is it as simple as turning squash into a purée and adding it to the batter, or will that change the waffle consistency to the point where it won’t cook thoroughly?
How many cups of zucchini should this be? The large zucchinis from my garden are not standard sizes like they are in the supermarket.
Thanks!
Making these now, and planning to freeze. Thanks for the recipe!
Yup. These are amazing. My little boys didn’t have a clue about the zucchini and chomped them up. My only complaint is that this batch is humongous and I think I can probably make waffles every day for a week with this much batter. That’s it, though! Otherwise, you’ve created amazing waffles. Thank you for that.
I posted this AMAZING recipe on my blog and linked back to you.
https://www.thebewitchinkitchen.com/2012/02/cinnamon-zucchini-waffles.html
Thanks,
Randa
This looks like a great way to make a dent in my freezer full of zucchini! Since I already have it measured out and frozen though, what quantity would you say is equal to the large zucchini called for here?
Thanks for the help!