Add Zucchini to Your Waffles for a Veggie-Packed Breakfast
Every summer people bust out the same jokes about getting overrun with garden zucchini. I, for example, still have one last plastic baggie full of grated zucchini from last summer hanging out in the freezer, taunting me as this year’s crop grows bigger every day. Which is why I’m always on the lookout for more ways to use up the vegetable.
So when food blogger Alice Choi of Hip Foodie Mom asked, “Got zucchini?” I had to laugh. Of course I do. “My zucchini waffles are a delicious way to incorporate more veggies into your meal,” she says. The recipe capitalizes on the moisture of zucchini — the same reason it works so well in various baked goods, like zucchini bread and zucchini muffins — and is adaptable both for sweet and savory versions. Of course, that means that if you want a super-crispy waffle, you’ll want to squeeze out a lot of the water before incorporating it into the dough. But even with that, it’s not a complicated or time-intensive recipe. “They are so easy to make and the best-tasting homemade waffles ever,” Alice says.
To make them, you just whip up a pretty standard waffle recipe with all-purpose flour, baking powder and soda, sugar, salt, milk, eggs, and butter. Then you add a few extra ingredients: yogurt, cinnamon, and of course that star ingredient, the zucchini. Or, if you don’t like it being the star — because your kids aren’t into seeing the bits of green or whatever — she suggests just peeling the zucchini before making the waffles, and they’ll fade right into the batter.
Get the recipe: Zucchini Waffles from Hip Foodie Mom
More Delicious Zucchini Waffles from The Kitchn
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