Hidden Veggie Zucchini Waffles
Light, fluffy, and subtly sweet, these zucchini waffles are a versatile breakfast treat and an easy way to sneak in some extra veggies.
Servings 16 mini waffles
Calories 80kcal
Ingredients
- 1 medium zucchini ends trimmed
- 1 1/2 cup all-purpose flour
- 1/3 cup sugar
- 1/2 tsp nutmeg or sub cinnamon
- 1 tbsp baking powder
- 2 large eggs
- 1 1/4 cup whole milk
- 1 tsp vanilla extract
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, nutmeg, 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.
- Serve warm with your choice of toppings: butter, syrup, fresh fruit, nut butter, or jam.
Nutrition
Calories: 80kcal | Carbohydrates: 15g | Protein: 3g | Fat: 1g | Fiber: 0.5g