Zucchini Waffles
Try this Zucchini Waffles recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
vegetarian
white meat free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 2 teaspoons vanilla extract
- 1/4 teaspoon ground nutmeg
- 3/4 teaspoon ground cinnamon
- 1 cup all purpose flour
- 1 tablespoon lemon zest
- 4 large eggs at room temperature
- 2 cups whole wheat pastry flour
- 1/4 cup brown sugar light or dark
- 2 and 1/2 cups milk at room temperature
- 1/2 cup 2% plain greek yogurt (i use chobani)
- 1 cup shredded zucchini patted dry of excess moisture
- 1/4 cup roughly chopped toasted walnuts
- Carbohydrate 62.4810029866536 g
- Cholesterol 222.341666666667 mg
- Fat 34.9774284150915 g
- Fiber 5.6338884719637 g
- Protein 12.0703210938133 g
- Saturated Fat 20.6515611114954 g
- Serving Size 1 1 Belgian-style waffle (171g)
- Sodium 475.803702101117 mg
- Sugar 56.8471145146898 g
- Trans Fat 2.99237765584386 g
- Calories 600 calories
Butter and pure maple syrup, for servingPreheat 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.
