Zucchini Bread Waffles

Total Time:
30 min
15 min
15 min

12 waffles

  • Waffles:
  • 2 cups grated zucchini, squeezed with paper towels
  • 2 carrots, peeled and grated
  • 3 cups all-purpose flour
  • 4 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon grated nutmeg
  • 1/2 teaspoon kosher salt
  • 2 1/2 cups buttermilk, at room temperature
  • 4 tablespoons butter, melted
  • 1/4 cup granulated sugar
  • 1 tablespoon vanilla extract
  • 3 large eggs, at room temperature
  • Nonstick cooking spray, for spraying the waffle iron
  • Syrup:
  • 8 ounces cream cheese, softened
  • 1 cup powdered sugar
  • 1 tablespoon maple syrup
  • 1 tablespoon vanilla extract
  • About 1/2 cup milk, at room temperature
  • Preheat the waffle iron to the regular setting.

  • For the waffles: Toss together the zucchini and carrots in a bowl. Mix the flour, baking powder, cinnamon, nutmeg and salt in a separate bowl, then toss with the zucchini and carrots to coat them.

  • In a separate pitcher, mix the buttermilk, melted butter, granulated sugar, vanilla and eggs. Pour the buttermilk mixture over the zucchini mixture, stirring gently.

  • For the syrup: Mix together the cream cheese, powdered sugar, maple syrup and vanilla in a bowl. Add enough milk to thin it to a syrup texture. Set aside. (If your syrup is lumpy, you can strain it for a smoother finish.)

  • Spray the waffle iron with nonstick cooking spray and scoop in the batter. Cook until golden, about 5 minutes depending on your waffle iron. Repeat with the remaining batter.

  • Serve the waffles drizzled with the cream cheese syrup.

  • Special equipment: a waffle iron

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