Hidden Veggie Zucchini Waffles
Light, fluffy, and subtly sweet, these Zucchini Waffles are an easy breakfast and a fun way to sneak in some extra veggies. Enjoy them as is or pile on your favorite toppings!
Servings 20 mini waffles
Calories 65kcal
Ingredients
- 1 medium zucchini ends trimmed (about 1 cup grated)
- 1½ cup all-purpose flour
- ⅓ cup granulated sugar
- ½ teaspoon cinnamon
- 1 tablespoon baking powder
- 2 large eggs
- 1¼ cup whole milk
- 1 teaspoon vanilla extract
- cooking spray
Instructions
- Finely grate the zucchini using a box grater. Place the shreds in a cheesecloth or paper towel and squeeze out any excess moisture. Set aside.
- In a large mixing bowl, whisk together the flour, sugar, cinnamon, and baking powder.
- Add the zucchini, eggs, milk, and vanilla extract to the dry ingredients. Stir until combined.
- Preheat your mini waffle maker. Lightly grease with cooking spray.
- Spoon 2-3 tablespoons of batter into the waffle maker and cook until golden. Repeat with the remaining batter.
- Serve warm as is or with your choice of toppings, like butter, syrup, fresh fruit, nut butter, or jam.
Notes
This recipe makes about 20 mini waffles, depending on the size of your waffle maker.
Nutrition
Calories: 65kcal | Carbohydrates: 12g | Protein: 2g | Fat: 1g | Fiber: 0.5g