Zucchini Waffles
These healthy zucchini waffles are fluffy, crisp, and LOADED with hidden goodness thanks to shredded zucchini and whole wheat flour.
Prep: 15 minutes
Cook: 5 minutes
Total: 25 minutes
Servings: 6 Belgian waffles
Ingredients
- 2 cups whole wheat pastry flour
- 1 cup all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- ¾ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ cup brown sugar (light or dark)
- 4 large eggs at room temperature
- 2 ½ cups milk at room temperature
- ½ cup plain Greek yogurt
- 2 teaspoons vanilla extract
- 1 cup shredded zucchini patted dry of excess moisture
- 1 tablespoon lemon zest
- ¼ cup roughly chopped toasted walnuts
- Butter and pure maple syrup, for serving
Instructions
- Preheat waffle iron.
- In a large bowl, whisk together the whole wheat pastry flour, all purpose flour, baking soda, salt, cinnamon, nutmeg, and brown sugar.
- In a small bowl (or large measuring cup), stir together the eggs, milk, Greek yogurt, and vanilla. Add all at once to the flour mixture and fold in gently, just until no streaks of flour remain. Do not over mix.
- Gently fold in the zucchini, lemon zest, and walnuts.
- Cook waffles according to your iron’s instructions. Serve immediately with butter and pure maple syrup.
Notes
TO STORE: I find that these waffles are best stored in the freezer. However, leftover waffles may be kept in an airtight container in the fridge for 1 to 2 days.
TO FREEZE: Keep leftover waffles in a freezer-safe bag or container in the freezer for up to 1 month.
TO REHEAT: When ready to prepare, gently reheat refrigerated or frozen waffles in the toaster or toaster oven until crisp and heated through.
Nutrition
Serving: 1(of 6) waffles without butter or syrupCalories: 384kcalCarbohydrates: 62gProtein: 17gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 115mgPotassium: 521mgFiber: 6gSugar: 16gVitamin A: 437IUVitamin C: 8mgCalcium: 197mgIron: 3mg
