Zucchini Bread Waffles

September 13, 2012

I like breakfast foods a lot. What I don’t like are mornings—especially trying to function in the morning. So, what’s a girl to do? Why have breakfast for dinner, of course. You know, a good, old-fashioned brinner.

It’s become a staple in the may squared home. Our dinners have come to consist of waffles, French toast, fried egg sandwiches and scrambles quite frequently.

And you know what else? No one’s complaining.

Because I have been on a brinner kick, I decided it might be time to introduce some vegetables to the mix.

You’re welcome, registered dietician big sister.

These waffles are seriously good and the batter loves the waffle iron. Really, loves it. As soon as it touches, the batter instantly fluffs up and inches into every nook and cranny. The completed waffle is golden brown on the outside and moist zucchini bread on the inside. Now, drizzle a little maple syrup and it’s an all-star brinner.

Zucchini Bread Waffles

2 medium zucchinis, grated and drained*

1 1/2 cups flour

1 tablespoon baking powder

1 teaspoon kosher salt

1 teaspoon cinnamon

1/3 cup sugar

1 1/2 cups milk

2 large eggs

1 teaspoon vanilla

In a large bowl, whisk together the flour, baking powder, salt, cinnamon and sugar. Separately, whisk together the milk, eggs and vanilla. Add the wet mixture to the dry mixture and stir to combine. Next, add the zucchini and stir until just mixed.

On a preheated waffle iron, add a few tablespoons of the mixture and cook until golden brown. The time for this will vary according to each make of waffle iron.

Serve with maple syrup or a jam of your choice.

*Place your grated zucchini in a fine mesh strainer over a bowl to contain the juices. Use a spoon to press down the zucchini to get as much moisture out as possible. See below.

Recipe Adapted From: The Perfect Pantry 

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