Zucchini Bread Waffles


Weekend mornings calls for important breakfasts. Everyone has extra time, no one has to rush off to early morning practices and events (at least most Sundays), and the entire atmosphere is more relaxed. This doesn’t mean though that you have to spend lots of money at a busy brunch spot where the eggs benedict are cold and overcooked and the server slaps down the bill the minute the last person puts down his or her fork. Instead, you can eat a delicious breakfast at home, and cut down on any zucchini surpluses that threaten to suffocate your kitchen countertop.


This is what my countertop looked like a few mornings ago, and that wasn’t even all of the zucchini. I don’t mind though, if it means that I can keep making batches and batches of lightly spiced whole-what waffles studded with green zucchini. The waffles are light and airy, using Greek yogurt and shredded zucchini to add moisture without added fat or sugar—that’s what the toppings are for. The batter comes together in minutes and in no time at all transforms into golden brown waffles that go excellently with maple syrup and the morning comics. If you like to trick your family members—not that I would ever do something like that—wait until they’ve finished eating before disclosing the presence of a green vegetable, most half-asleep people won’t realize it. If you’re lucky enough to have leftovers, freeze them for gourmet toaster waffles that instantly improve any morning.


Zucchini Bread Waffles

Makes about 14, 4 inch square waffles, enough for 4 for breakfast

1 cup all-purpose flour

1 cup whole-wheat flour

¾ teaspoon table salt

½ teaspoon baking soda

¼ teaspoon nutmeg

½ teaspoon cinnamon

½ cup non-fat Greek yogurt

Zest of 1 lemon

2 cups shredded zucchini (wring out excess moisture in a kitchen towel, then measure the zucchini)

2 eggs

1 cup milk

Butter and maple syrup, for serving

  1. In a medium bowl, whisk together the flours, salt, baking soda, nutmeg, and cinnamon. Begin heating a waffle iron and preheat the oven to 200F.
  2. In another medium bowl, whisk together the yogurt, lemon zest, zucchini, and milk. Add the flour to the wet ingredients, and fold gently with a rubber spatula to combine. Pour ¼ cup batter into each of the squares in the waffle iron, and cook in the iron until golden brown and crisp. In most standard waffle irons, this will take 3-4 minutes. Set finished waffles in the warm oven in a single layer to keep warm. Finish cooking the remaining waffles, then serve with butter and maple syrup.

Note: These waffles will keep well frozen, for a few months. To serve, defrost and crisp in the toaster, then enjoy!

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5 thoughts on “Zucchini Bread Waffles

  1. Pingback: Sticky Bun Pancakes | Kinsey Cooks

  2. Pingback: Kale Salad with Roasted Chickpeas and Feta | Kinsey Cooks

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