Whole Wheat Zucchini Waffles

I've had zucchini waffles on my list of things to try for months now. I finally decided to try them this past week and now I can't believe I waited so long. They were truly delicious. With whole wheat flour and plenty of fresh zucchini, these were a very healthy hot breakfast. The texture of the waffles was amazingly good. I had no idea what to expect from zucchini waffles and these did not disappoint.

The zucchini taste was slight and barely distinguishable after we topped the waffles with butter and maple syrup or waffle sauce. My baby ate two full waffle squares in the time it took to set the table and prep everyone's plates. My oldest son actually announced that he liked these even more than the waffles that we usually make.

These waffles do not include any sugar or oils at all. I didn't really plan it that way; it just happened and I liked the result. We always top our waffles with syrup or waffle sauce and they are plenty sweet that way. If you prefer your waffles plain or with just butter, I would recommend adding a small amount of sugar to the recipe. The zucchini provides all the moisture needed and there is no need to add oil to the recipe.

This recipe makes (8) 4" square Belgium waffles. My boys and I finished these off in one sitting. I'm definitely doubling or tripling the recipe next time. I'm looking forward to having some of these in the freezer for quick and easy breakfasts.

1 large or 2 small zucchinis, shredded, approximately 2 cups shredded
2 cups whole wheat flour, I used freshly ground hard white wheat
1 tablespoon, plus 1 teaspoon baking powder
1 teaspoon kosher salt
2 eggs
1 1/2 cups milk
1 teaspoon vanilla

Preheat the waffle iron. Shred the zucchini and then place it into a clean dishtowel. Press the moisture out of the zucchini and set aside. Whisk together the dry ingredients in a medium size bowl and set aside.

In a large bowl, whisk together the eggs, milk and vanilla. Add the dry ingredients and whisk again to combine. Add the zucchini and stir gently to combine.

If you are using fresh whole wheat, let the batter rest for 5-10 minutes before cooking the waffles. Letting it rest allows the fresh wheat to absorb more of the liquid and it will thicken the batter.

I like to keep the cooked waffles on a wire rack in the oven set at 200 degrees, while I am cooking the rest of the waffles. This way everything stays hot and crisp while we wait to eat together. Enjoy!

 Click here for printable recipe