Zucchini Bread, Zucchini Muffins, Chocolate Zucchini Cake — these are the stuff that summer is made of! Particularly when my parents let the zucchini stay on the vine too long and grow into these gargantuan beasts. One year Dad’s garden produced a zucchini as big as my 7-month old niece!
This year, while I will eventually make our old standbys — especially that cake! — I ventured off the beaten trail to make Zucchini Waffles. I don’t know why I’ve never crossed paths with a vegetable waffle before, but I think it’s a great idea. Start early in the morning with your 8 a day!
The kids ate theirs with butter and syrup while I had mine as a side dish to yogurt, berries, and pecans. Either way? Yum!
These 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?!
Cinnamon Zucchini Waffles
- 2 cup whole wheat pastry flour
- 4 cup unbleached, all-purpose flour
- 1/4 cup granulated sugar
- 1/4 cup baking powder
- 1/2 tbsp salt
- 1/2 tbsp ground cinnamon
- 4 cup buttermilk
- 1 cup neutral oil
- 4 egg
- 1/2 zucchini for 1 cup shredded
- 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 butter and syrup.