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Zucchini Bread Waffles

Zucchini Bread Waffles
PREP TIME
15 min
COOK TIME
15 min
YIELDS
12 servings

A sweet way to make garden fresh zucchini a part of your next breakfast.

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Ingredients

Waffles

2
cups grated zucchini, squeezed with paper towels
2
carrots, peeled and grated
3
cups all-purpose flour
4
tsp baking powder
1
tsp ground cinnamon
½
tsp grated nutmeg
½
tsp kosher salt
2 ½
cups buttermilk, at room temperature
4
Tbsp butter, melted
¼
cup granulated sugar
1
Tbsp vanilla extract
3
large eggs, at room temperature
Nonstick cooking spray, for spraying the waffle iron

Syrup

8
oz cream cheese, softened
1
cup powdered sugar
1
Tbsp maple syrup
1
Tbsp vanilla extract
½
cup milk, at room temperature
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Directions

Notes

Special equipment: a waffle iron

Step 1

Preheat the waffle iron to the regular setting.

Step 2

Toss together the zucchini and carrots in a bowl. Mix the flour, baking powder, cinnamon, nutmeg and salt in a separate bowl, then toss with the zucchini and carrots to coat them.

Step 3

In a separate pitcher, mix the buttermilk, melted butter, granulated sugar, vanilla and eggs. Pour the buttermilk mixture over the zucchini mixture, stirring gently.

Step 4

Mix together the cream cheese, powdered sugar, maple syrup and vanilla in a bowl. Add enough milk to thin it to a syrup texture. Set aside. (If your syrup is lumpy, you can strain it for a smoother finish.)

Step 5

Spray the waffle iron with nonstick cooking spray and scoop in the batter. Cook until golden, about 5 minutes depending on your waffle iron. Repeat with the remaining batter.

Step 6

Serve the waffles drizzled with the cream cheese syrup.

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