Zucchini Bread Waffles
- Level: Easy
- Yield: 12 waffles
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 351
- Total Fat
- 15
- Saturated Fat
- 7
- Carbohydrates
- 46
- Dietary Fiber
- 1
- Sugar
- 20
- Protein
- 8
- Cholesterol
- 81
- Sodium
- 399
- Total: 30 min
- Active: 30 min
Ingredients
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
Directions
Special equipment:
a waffle iron- 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.