Zucchini Waffles are one of my tastiest veggie-sneak triumphs to date.
As the primary household meal planner and cook, I feel a personal responsibility to sneak vegetables into my husband’s food. I regard this practice as a warm up in the event Ben and my hypothetical future children inherit their father’s distaste of all that is green. I plan to serve my family these golden, glorious Zucchini Waffles every weekend, then rub my palms together in secret, subtly evil glee as our toddlers wolf them down, then beg for more. Seconds kids? Only because you let Mommy sleep in this morning!
Now, before this post progresses, you must understand an essential piece of information: Zucchini Waffles are not not not salad waffles and do not taste or resemble vegetables in any way. Zucchini Waffles are sweet, moist, and reminiscent of the lovely warm flavor of zucchini bread. Ben did not even realize they contained zucchini, until he spotted my trail of zucchini shreds on the kitchen floor. Loss of vegetable stealth and a scolding from Ben on why our kitchen is doomed to be infested with ants: consequences of being a messy cook.
Golden Zucchini Waffles are ready to rule waffle town: fluffy on the inside, lightly crispy on the outside, and scented with warm cinnamon and nutmeg. Toasty walnuts add a little somethin’ somethin’ extra, and a touch of lemon zest enhances and brightens the flavor. Just add butter and maple syrup, and we’re in waffle wonderland.
Like the Stuffed Zucchini recipe I shared on Monday, Zucchini Waffles are a tasty way to get rid of take advantage of late summer’s prolific zucchini supply. The zucchini makes the waffles extra moist, as does the addition of Greek yogurt, one of my favorite healthy cooking weapons in dishes ranging from my Raspberry Scones to my Roasted Carrot Grilled Cheese. For this Zucchini Waffle recipe, I used Chobani 2% Plain, which adds just enough fat to insure the waffles taste indulgent, while keeping them light. Plus, Chobani is ultra luscious and contains only natural ingredients (milk + live cultures), making our Zucchini Waffles that much more decadent and healthy. Win! (No zucchini to be had? Check out this Whole Wheat Waffles recipe!)
Let’s dig our forks into big, fluffy cinnamon-scented Zucchini Waffles. If we feel like bragging, we can congratulate ourselves on eating our vegetables while having a total blissed-out waffle feast at the same time. Now that is my idea of multitasking. Future toddlers, your mother deserves respect.
And a second Zucchini Waffle.
Looking for a good waffle maker? I love this one—perfect, golden waffles every time. So worth the cabinet space!
- 2 cups whole wheat pastry flour
- 1 cup all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 cup brown sugar (light or dark)
- 4 large eggs at room temperature
- 2 1/2 cups milk at room temperature
- 1/2 cup 2% plain Greek yogurt (I use Chobani)
- 2 teaspoons vanilla extract
- 1 cup shredded zucchini patted dry of excess moisture
- 1 tablespoon lemon zest
- 1/4 cup roughly chopped toasted walnuts
- Butter and pure maple syrup, for serving
- 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.
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