Zucchini cheddar whole wheat waffles
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
- 1/2 teaspoon salt
- 1 large egg
- 2 teaspoons baking powder
- 1 tablespoon sugar
- 1 1/2 cups white whole wheat flour
- 1 1/2 cups shredded cheddar cheese divided
- 1 1/2 cups milk (i use skim but 2% whole, ski or even almond would be fine)
- 1/2 cup plain greek yogurt (i use non-fat)
- 2 small zucchini grated (to yield 1 large cup after squeez
- Carbohydrate 44.5277116640212 g
- Cholesterol 70.9888888866797 mg
- Fat 12.553069999514 g
- Fiber 1.5134722489251 g
- Protein 15.9517972203941 g
- Saturated Fat 7.45464222191956 g
- Serving Size 1 1 large waffle (126g)
- Sodium 827.672445565961 mg
- Sugar 43.0142394150961 g
- Trans Fat 0.899124444419592 g
- Calories 360 calories
Preheat your waffle iron.Grate the zucchini and shred the cheddar cheese.Combine flour, sugar, baking powder and salt in a medium bowl.Make a well in the center of the dry ingredients and add the egg, milk and Greek yogurt. Stir the wet ingredients together in the middle and then mix them into the dry ingredients until combined. You may have a few lumps, which is fine. Be careful not to over mix.Fold in the grated zucchini and 3/4 cup of the shredded cheddar cheese until combined, but again, don’t overmix. The batter will be very thick.Pour the batter into your waffle iron and sprinkle each waffle with 2 tablespoons of cheddar cheese before closing lid.Cook according to the directions in your waffle maker. (Mine uses 1/2 cup of batter for each waffle and cooks it automatically on the “Classic†setting.)
