Zucchini Waffles
- Yield 8
- Prep 10 minutes
- Cook 10 minutes
- Total 20 minutes
Zucchini Waffles is a breakfast recipe on Avoteb. The yield on the card is 8. Plan on 20 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 8 servings
- 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
Method
Warm waffle maker to 400°F.
Grate the zucchini on the large holes of a box grater. Take a strainer or dishtowel to then squeeze some of the moisture out of the zucchini, then keep nearby.
In a large mixing bowl, combine flour, baking powder, salt, cinnamon and sugar. Whisk together.
In another large bowl, whisk together the milk, eggs, and vanilla extract. Tip in 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. Leave 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.
Plate hot, topped with butter and maple syrup.
