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It’s that time of year…zucchini time! If you’ve got zucchini coming out your ears (or even if you don’t) these waffles are the answer to your prayers.
These waffles are a punch of nutrition with whole wheat flour and an entire zucchini. Most zucchini recipes involve grating the zucchini. I never much cared for grated zucchini (too many little zucchini threads hanging around). So to eliminate that, the zucchini in this recipe was pureed instead. There are still little flecks of green visible throughout the waffles, but both of my boys were able to over look them and enjoy these delicious waffles!
Buttermilk Zucchini Waffles
Adapted from Gimmie Some Oven
1 large zucchini
1 ½ cups whole wheat flour
1 tbsp baking powder
1 tsp salt
1 tsp cinnamon
1/3 cup sugar
1 ½ cups buttermilk
2 large eggs
1 tsp vanilla extract
Preheat waffle iron.
Clean the zucchini thoroughly and trim the ends. Cut into large chunks and pulse in a food processor until very smooth. Line a small colander with paper towel and set it over a bowl. Pour the pureed zucchini into the colander to drain off the excess liquid. Let drain for about 10 minutes.
In a large mixing bowl, combine the flour, baking powder, salt, cinnamon, and sugar. Mix well.
In another bowl, whisk together the eggs, buttermilk, and vanilla.
Pour the liquid ingredients over the dry ingredients and mix. Fold in the zucchini and stir well.
Spray the waffle iron with cooking spray. Pour batter over the waffle iron and cook according to your waffle iron’s instructions.
Serve hot with butter and syrup.