TL/DR – Zucchini Waffles. There is too much zucchini. Use it for these waffles. Double the batch and freeze for easy, go-to breakfasts. –
I was agog at how quickly the zucchini grew this year. And how BIG it is. Frankly, these squash are a bit obscene if one’s mind isn’t quite in the right place. Don’t pretend like you don’t know what I’m referencing.
These zucchini waffles, much like Summer Squash Waffles, are a great way to use the obnoxious quantity of them bursting forth from the garden.
The key to sneaky squash is to shred it on the finest setting. I never drain it, just dump it right into the batter. Bulk up the protein with some ricotta cheese. This time I used coconut sugar instead of granulated sugar in an attempt to lower the glycemic index a little bit.
Make a double batch and freeze these for later. Use parchment paper inside the freezer bag to avoid the waffles sticking together. Reuse the freezer bags for more batches.
Also try Lemony Zucchini Bread and Zucchini Lemon Pancakes.
Zucchini Waffles
Ingredients
- 2 eggs
- 1/3 cup coconut sugar
- 1/4 cup ricotta cheese
- 1 1/4 c milk
- 6 T melted butter, divided
- 1 t almond extract
- 1 1/2 t baking powder
- 1/2 t baking soda
- 1/2 t salt
- 3/4 c white whole wheat flour
- 1 3/4 c all purpose flour
- 1 c finely grated zucchini, about 1 medium, not drained
Directions
- Step 1 Whisk together the eggs, sugar, and ricotta cheese.
- Step 2 Add the milk, 4 T melted butter and almond extract and whisk to incorporate.
- Step 3 Sprinkle on the baking powder, baking soda and salt and whisk to incorporate.
- Step 4 Add the flours and stir with a spatula to incorporate about halfway, then add the zucchini and finish folding in, just until the batter is moist. Try not to overwork the batter.
- Step 5 Heat the waffle maker.
- Step 6 Melt the remaining 2T butter in a small dish and using a silicone or other basting brush, carefully brush a small amount onto the hot waffle iron.
- Step 7 Add about 3/4 cup of waffle batter, depending on the size of your waffle maker, close and rotate.
- Step 8 Cook for about 2 1/2 minutes, depending on your waffle maker’s heat and settings.
- Step 9 Place finished waffles on a cooling rack.
- Step 10 Repeat the process of brushing butter, adding batter and cooking until all batter is used up.
- Step 11 Serve while quite warm.
- Step 12 OR: Once waffles have cooled completely, carefully cut into quarters and place in freezer bags between sheets of parchment paper and freeze.
- Step 13 To thaw, use a toaster.
