These Zucchini Cinnamon Waffles with are super easy to make, bake up quickly, and freeze beautifully. And did I mention they have vegetables in them? What more could you ask for?!
In a large mixing bowl, combine the flours, sugar, baking powder, salt, and cinnamon. Whisk to blend.
In another large mixing bowl, combine the buttermilk, oil, eggs, and zucchini.
Add the wet ingredients to the dry ingredients and fold to combine.
Allow the batter to rest for five minutes before baking in your waffle maker, according to the manufacturer’s instructions. Serve immediately with toppings.
Notes
To freeze: Cool baked waffles on a rack. Place the cooked waffles in a labeled freezer bag, removing as much air as possible and store the bag in the freezer. To thaw and serve: Simply reheat frozen waffles in the toaster or toaster oven for quick morning meals.To make as a mix: you can combine the dry ingredients in a ziptop freezer bag and have a homemade baking mix ready to go when you are.Variations: These Cinnamon Waffles can be made with shredded carrot instead of zucchini if you prefer. Serving suggestions: Serve the cooked waffles with jam, nut butter, butter, syrup, whipped cream, cinnamon sugar, raspberry sauce, fresh berries, apple compote, and even fried chicken.Nutritional values are approximate and based on 1/16 the recipe.