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!
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.
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.
This recipe originally appeared on GratefulGrazer.com.