Zucchini Waffles
Prep time: 
Cook time: 
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Serves: 7 belgian-style waffles
  • 2 large zucchini, ends trimmed and grated
  • 1½ cups white whole wheat flour or whole wheat pastry flour
  • 1½ cups all-purpose flour
  • 2 Tbsp baking powder
  • 2 tsp salt
  • 2 tsp cinnamon
  • ⅔ cup sugar
  • ⅓ cup coconut oil, melted and cooled
  • 2½ cups unsweetened almond milk
  • 4 large eggs
  • 2 tsp pure vanilla extract
  1. Preheat waffle maker.
  2. After grating the zucchini, use a strainer, dishtowel, or paper towel to gently squeeze moisture out of the zucchini; set aside.
  3. In a large mixing bowl, combine flours, baking powder, salt, cinnamon, and sugar; whisk well.
  4. In another large bowl, whisk together the coconut oil, almond milk, eggs, and vanilla extract. Add the dry ingredients to the wet and mix until just combined; fold in the zucchini until well-incorporated.
  5. If indicated, spray the waffle maker with cooking spray and scoop batter over about half of the bottom grate surface; close and cook according to manufacturers directions, or about 4-5 minutes. Repeat with remaining batter and serve hot.
Recipe adapted from The Perfect Pantry and Gimme Some Oven
Nutrition Information
Serving size: 1 waffle Calories: 413 Fat: 15.6 Carbohydrates: 60.4 Sugar: 20.3 Sodium: 944 Fiber: 4.9 Protein: 7.1 Cholesterol: 106
Recipe by Prevention RD at https://preventionrd.com/2016/08/zucchini-waffles-weekly-menu/