Sweet Zucchini Waffles

This recipe was a revelation. I love waffles for breakfast but rarely take the time to make them. So when I have zucchini on my hands, I make triple batches of these waffles and freeze them. Then it's just a couple minutes in the toaster or waffle iron and I have a hot breakfast ready to go.

Salting the zucchini removes some of its moisture. I tried these once without salting--and the waffles were quite soggy. Also, the original recipe just said 2 medium zucchini, which can result in a large variation in the actual amount of the vegetable depending on your definition of medium. I have found it works best with 2 smallish zucchini, for a total of 1 lb. In the future I may try more zucchini and less milk. I'll report any significant discoveries.

waffles ready to be bagged for the freezer

Print

Zucchini Waffles

Adapted from The Perfect Pantry
Yields 8 waffles

1 lb zucchini (2 small or 1 quite large)
3/4 c all-purpose flour
3/4 c whole wheat flour
1 T baking powder
2 teas kosher salt
1 teas cinnamon
1/3 c sugar
1 1/2 c milk (I use whole, the original recipe called for skim)
2 large eggs
1 teas vanilla

Grate the zucchini on the large holes of a box grater or using a food processor. Place in a colander and sprinkle with a teaspoon of kosher salt. Place the colander over a bowl, and let the zucchini drain for 30 minutes. Rinse under cold water, shake off excess liquid, and squeeze the zucchini between several layers of paper towels or a clean dish towel.

In a large mixing bowl, stir together the flour, baking powder, 1 teas salt, cinnamon, and sugar. In another large bowl, whisk together the milk, eggs, and vanilla. Add the dry ingredients and beat until smooth. Stir in the zucchini and mix well.

Cook according to your waffle maker's instructions, until waffles reach desired crispness.