Tuesday, November 22, 2011

Zucchini Waffles

Do you have any zucchini left from your summer gardens? We had some late ones hanging on for dear life so I made some zucchini waffles. They are seriously good (and healthy). In the original recipe, she shreds the zucchini, but I blended the zucchini (like I do for this bread) so my picky eater didn't even realize he was eating zucchini!! They have a nice touch of cinnamon which makes them a bit sweeter. Serve with applesauce and/or maple syrup.

Zucchini Waffles 

 adapted from Life as Mom

Serves: 6 large waffles (I have a four-square Belgian iron)


  • 1 cups whole wheat pastry flour
  • 2 cups unbleached, all-purpose flour
  • 1/8 cup sugar
  • 1/8 cup baking powder
  • 1/4 Tablespoon salt
  • 1/4 Tablespoon cinnamon
  • 2 cups buttermilk (or use 2 cups milk with 2 Tbsp vinegar until it curdles)
  • 1/4 cup canola oil
  • 1/4 cup sugar-free applesauce
  • 2 eggs
  • 1/2 cup zucchini, cut into thick slices (about 1 medium zucchini)


  1. In a large mixing bowl, combine the flours, sugar, baking powder, salt, and cinnamon. Whisk to blend.
  2. In a blender, combine the buttermilk, oil, eggs, and zucchini. Blend until smooth.
  3. Add the wet ingredients to the dry ingredients and fold to combine.
  4. Spray waffle iron with cooking spray and pour in about 1 cup batter. Cook.
  5. Cool baked waffles on a rack.
  6. Freezing instructions for waffles: Place the cooked waffles in a labeled freezer bag, removing as much air as possible and store the bag in the freezer.
  7. To thaw and serve: Simply reheat frozen waffles in the toaster or toaster oven for quick morning meals.

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