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!
Course Breakfast, brunch
Cuisine dairy-free
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Total Time 30 minutesminutes
Servings 4waffles
Author Stephanie McKercher, RDN
Ingredients
1 ½cupswhole wheat flour
1tablespooncinnamon
1 teaspoonbaking powder
½ teaspoonsalt
1 ½cups unsweetened almond milk (or milk of choice)
1 ½cupsgrated zucchini
2eggs(substitute flax eggs for vegan variation, see note)
¼cupmaple syrup
2teaspoonsvanilla(use 1 teaspoon if milk is vanilla flavor)
½cupchopped nuts(such as pecans, optional)
Optional for serving:
maple syrup
butter (use vegan buttery spread if desired)
Instructions
Preheat and grease 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.
Notes
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 ½ 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.