Many people who have zucchini in their garden end up with an over abundance of the versatile vegetable. You can only eat steamed, grilled, or friend zucchini, or giveaway so many loaves of zucchini bread before you start looking for other ways to use the excess zucchini. The boys mentioned that they would like dessert, and I didn’t feel like baking a cake or a pan of brownies. We had more zucchini and squash than we could eat or even give away. I didn’t want to make an entire pan of zucchini bread, I thought I would experiment by adding shredded zucchini and spices to make favorite waffle batter; I love carrot cake waffles, so I decided Zucchini Bread Waffles would be equally tasty. The real question is, do you serve them for breakfast, brunch, or as a dessert?
This was another one of those recipes that when I mentioned, Jeremy cringed. He isn’t a huge fan of zucchini bread, but he loves waffles. These Zucchini Bread Waffles are lightly sweet and have flavors familiar to zucchini bread. I enjoyed them hot off the iron topped with fresh butter and lightly coated in maple syrup. Of course, Jeremy didn’t have a problem eating one (or two) so clearly he didn’t think they were too bad.
Note: Try to get the excess water of the shredded zucchini by allowing it to sit on a paper towel for a few minutes, use a fine mesh strainer, or squeezing it in cheese cloth. This will help keep your battery from being too watery.
- 1½ cups all-purpose flour
- 2 cups shredded zucchini (roughly)
- 2 eggs
- ⅓ cup brown sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1¼ cups milk
- ¼ cup butter or oil
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- 1 teaspoon vanilla
- Preheat waffle maker
- Mix all dry ingredients together in a medium bowl
- Add in eggs, milk, oil/butter, and vanilla.
- Mix well.
- Fold in the grated and drained zucchini
- Lightly greased waffle maker
- Cook according to individual waffle maker instructions
- Serve while warm with syrup and/or butter
Would you eat these Zucchini Bread Waffles for breakfast or dessert?
What do you do with the excess zucchini in your garden? Do you try to cook with it or pass it along to others?