Even better than zucchini bread, these whole wheat zucchini waffles are quick-and-easy breakfast perfection.
Do you always eat breakfast? I have phases. Some mornings I get out of bed solely because of food, other times (and more often than not lately), I have coffee and only coffee on the mind.
Hear me out, breakfast-lovers.
After one too many 20-minute drives to pay $5+ for an overly-sweetened latte (my most-craved coffee drink), I just treated myself to a milk frother and moka espresso pot so I can make my own at home. (Side note: would you be interested in my latte recipe?)
Of course, in the midst of all this over-caffeinated breakfast-skipping, I’ve noticed how bad I feel when I go without solid foods at breakfast. I have a headache, feel jittery, and can’t stop obsessing about what I’m going to have for lunch. It seems obvious, I know, but I’ve ignored that connection on more than one occasion and I’m guessing I’m not alone.
But there’s one other strategy that’s helped me prioritize my morning meal: stocking up on seasonal fruits and vegetables that make breakfast un-skippable.
Whether you’re still crushing on zucchini or begrudgingly using up your garden’s surplus, these waffles are a must-try way to fill up on veggies at breakfast. You can make a batch of four Belgian-style waffles in about thirty minutes (each one cooks in five), and while they taste best fresh, I’ve also been storing them in the fridge and reheating for those days I’d rather not cook from scratch.
Zucchini bread has always been one of my favorite recipes for summer, so why not waffle-ize it?
Even better than zucchini bread, these whole wheat zucchini waffles are quick, easy and delicious. Great way to add vegetables to your breakfast or brunch!
- 1 1/2 cups whole wheat flour
- 1 tablespoon cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups unsweetened almond milk (or milk of choice)
- 1 1/2 cups grated zucchini
- 2 eggs (substitute flax eggs for vegan variation, see note)
- 1/4 cup maple syrup
- 2 teaspoons vanilla (use 1 teaspoon if milk is vanilla flavor)
- 1/2 cup chopped nuts (such as pecans, optional)
- maple syrup
- butter (use vegan buttery spread if desired)
Preheat waffle iron. Stir whole wheat flour, cinnamon, baking powder, and salt in a large bowl.
Whisk together almond milk, zucchini, eggs, maple syrup, and vanilla in a separate bowl. Pour into flour mixture and stir until just mixed. Fold in nuts (if using).
Spread about 1 cup of the batter on one side of the waffle iron. Close, flip and cook 5 minutes or until golden brown. (Cook according to directions provided with your waffle iron.) Serve with butter and maple syrup if desired.
Vegan variation: substitute flax eggs for eggs. Omit butter or substitute with vegan buttery spread.
To make one flax egg: Whisk together 1 tablespoon ground flax and 2 1/2 tablespoons water. Allow mixture to thicken to the consistency of a beaten egg before using.
These waffles taste best when they're fresh, but you can also prepare them in advance and reheat. Wrap cooked waffles and store in an airtight container in the refrigerator. Reheat in the microwave or toaster oven.