The very first time I made these zucchini waffles, I was a little nervous. Would they turn out soggy or bland? But it was a delightful surprise! They cooked up beautifully, and the smell wafting through my kitchen was incredible. In fact, my family wandered in to see what was happening—always a good sign!
After my first successful batch, I realized they were just a tad too sweet for my taste, so I cut back on sugar the next time around. I also experimented with spices, adding a pinch of garlic powder and some cracked pepper. Let me tell you, it took these waffles to the next level. They became savory breakfast treasures that we craved!
Zucchini Waffles
Ingredients
- 1 medium zucchini grated (*If you don’t have zucchini, you can use yellow squash!* )
- 1 cup all-purpose flour *Or whole wheat flour for a healthier twist!*
- 1 cup milk *Almond milk works great for a dairy-free option.*
- 1 large egg
- 2 tablespoons olive oil *Canola oil works too!*
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 tablespoon sugar *Optional, but I find it balances the flavors!*
- ½ teaspoon garlic powder *A tasty addition to enhance the flavor!*
- ¼ teaspoon black pepper
- 1 teaspoon dried herbs like oregano or basil—totally optional!
Instructions
- Prep the Zucchini: First things first, grab that zucchini and give it a good wash. Then, grate it using a box grater or a food processor if you’re feeling fancy. **Tip**: Don’t forget to squeeze out some of the excess moisture using a clean kitchen towel—trust me, you’ll want your waffles crispy!
- Mix the Dry Ingredients: In a large bowl, combine the flour, baking powder, baking soda, salt, sugar, and spices. Give it a little whisk until it’s all blended together—easy peasy!
- Mix the Wet Ingredients: In another bowl, beat the egg, then add the milk and olive oil. Stir until everything is well mixed.
- Combine Everything: Now, pour the wet ingredients into the dry ingredients. Gently fold in the grated zucchini until just combined. You want a few lumps, not a batter that’s been over-mixed—gentleness is key!
- Preheat the Waffle Iron: Plug in your waffle iron and get it nice and hot. If you have a non-stick spray or brush some oil on it, do that now to prevent sticking!
- Time to Cook: Pour in the batter according to your waffle iron’s instructions (about ¾ cup usually does the trick). Close it, and wait for that delightful sound telling you they’re ready then wait for about 4-5 minutes. They should be golden brown!
- Serve & Enjoy: Carefully remove your first zucchini waffle and give it a taste! I like to top mine with a dollop of Greek yogurt and some fresh fruits. Maple syrup is also not a bad idea. 😋
Nutritional Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | 220 |
| Protein | 7g |
| Fat | 8g |
| Carbohydrates | 32g |
| Sugar | 2g |
| Fiber | 2g |
5 Tips for This Recipe
- Don’t skip squeezing the zucchini: This keeps the waffles from being too wet.
- Experiment with toppings: Nuts, seeds, or even avocado make for tasty additions!
- Make a big batch: They freeze well, so double the recipe and save some for busy mornings.
- Check doneness: All waffle irons cook differently—keep an eye on them!
- Leftovers? Reheat in a toaster for a crispy breakfast!
5 FAQs for This Recipe
- Can I make these gluten-free? Absolutely! Just substitute the flour for a gluten-free blend.
- Can I use other veggies? Sure! Carrots or sweet potato are great alternatives.
- What if I don’t have a waffle iron? You can cook the batter like pancakes on a skillet!
- Can I omit the egg? Yes, you can use a flax egg as a replacement!
- How long do they last in the fridge? About 2-3 days in a sealed container.
5 Storage Tips
- Store in an airtight container in the fridge.
- Freeze cooled waffles in a single layer, then transfer to a zip-lock bag.
- Reheat in a toaster or oven to keep them crispy.
- Label your containers with dates for easy tracking!
- Use parchment paper between layers to prevent sticking in the freezer.
5 Common Cooking Mistakes
- Not draining the zucchini: Make sure to get the moisture out to prevent sogginess.
- Over-mixing the batter: Stir just until incorporated for fluffy waffles.
- Not preheating the waffle iron: Patience is key for that perfect crispness!
- Leaving out seasonings: A little bit of garlic or herbs can elevate the flavor.
- Expecting the same cook time for all waffle irons: Keep an eye on them; they can vary!
Final Thoughts
So there you have it—delicious and nutritious zucchini waffles that are sure to become a beloved breakfast staple in your home! We’ve walked through the process, had some fun with flavors, and learned a few pro tips along the way. I can’t wait for you to try this recipe!
Don’t forget to play around with different toppings and share your wonderful creations with friends and family. I promise everyone will love these light, tasty waffles!
Let’s make breakfast exciting again—grab that zucchini and let’s get cooking! Enjoy every crunchy bite!
