Zucchini-Bread Waffles

If you’re looking for a delightful twist on your typical breakfast fare, these Zucchini-Bread Waffles are about to become your new favorite. Combining the moist, tender texture of zucchini bread with the crispiness of freshly made waffles, this recipe offers a unique, flavorful experience that’s perfect for mornings, brunches, or even a comforting snack. The grated zucchini adds moisture and nutrition without overpowering the delicate spices, while optional add-ins like nuts or chocolate chips bring a touch of indulgence. Whether you’re a seasoned waffle lover or new to the game, these waffles deliver a perfect balance of sweet and wholesome in every bite.

Why This Recipe Is a Must-Try

There’s something magical about turning classic zucchini bread into waffles. Not only do these Zucchini-Bread Waffles cook up quickly and crisp to perfection, but they also offer a fantastic way to sneak some extra veggies into your diet. The blend of all-purpose and whole wheat flours provides a hearty base, while the warm spices like cinnamon and nutmeg create that irresistible aroma and taste reminiscent of your favorite loaf of zucchini bread fresh from the oven.

Plus, this recipe is incredibly versatile. Whether you prefer them plain, with a drizzle of maple syrup, or topped with creamy yogurt and fresh fruit, these waffles adapt beautifully. If you’re a fan of nuts or chocolate chips, adding them into the batter elevates the flavor and texture even more. And for those who love experimenting, pairing these waffles with Zucchini Bread Pancakes Maple Pecan Syrup offers a delightful variation that’s sure to impress.

Ingredients

• 2 medium zucchinis, grated
• 1 cup all-purpose flour
• 1/2 cup whole wheat flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon nutmeg
• 1/2 cup sugar
• 2 large eggs
• 1/4 cup vegetable oil
• 1 teaspoon vanilla extract
• 1/2 cup chopped walnuts or pecans (optional)
• 1/2 cup chocolate chips (optional)

How To Make Zucchini-Bread Waffles

Step 1: Prepare the Zucchini

Start by washing the zucchinis thoroughly. Using a box grater, grate the zucchinis into a large bowl. No need to squeeze out the liquid; the moisture helps keep the waffles tender and moist. Set aside.

Step 2: Mix the Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, salt, cinnamon, and nutmeg. This ensures the spices and leavening agents are evenly distributed throughout the batter.

Step 3: Combine the Wet Ingredients

In another bowl, beat the eggs until they’re light and frothy. Add in the sugar, vegetable oil, and vanilla extract. Mix well until the sugar starts to dissolve and the mixture is smooth.

Step 4: Bring It All Together

Pour the wet ingredients into the bowl with the grated zucchini. Stir to combine. Then, gradually fold in the dry ingredients, mixing just until incorporated. Be careful not to overmix; a few lumps are okay.

Step 5: Add Optional Mix-Ins

If you’re using chopped nuts or chocolate chips, gently fold them into the batter now. These additions add texture and a delightful burst of flavor.

Step 6: Preheat and Grease Your Waffle Iron

Heat your waffle iron according to the manufacturer’s instructions. Lightly grease it with vegetable oil or non-stick spray to prevent sticking.

Step 7: Cook the Waffles

Scoop the batter onto the hot waffle iron, spreading it out evenly but not too thick. Close the lid and cook until the waffles are golden brown and crisp, typically 4-6 minutes depending on your waffle maker.

Step 8: Serve and Enjoy

Carefully remove the waffles and serve hot. They’re delicious on their own or topped with maple syrup, honey, fresh fruit, or a dollop of yogurt. For an extra special touch, try pairing them with The Best Moist Zucchini Bread Brown Butter Glaze.

Expert Tips

• Use medium zucchinis for the best texture and moisture balance.
• Don’t squeeze out the zucchini liquid; it keeps the waffles moist and tender.
• For even crispier waffles, preheat your waffle iron thoroughly before adding batter.
• If you don’t have whole wheat flour, you can substitute with additional all-purpose flour, but whole wheat adds a nice nuttiness.
• Try to avoid overmixing the batter to prevent dense waffles; a few lumps are perfectly fine.
• Store any leftover waffles in an airtight container in the fridge and reheat in a toaster or oven for best texture.
• Experiment with toppings like Greek yogurt, fresh berries, or nut butters for added flavor and nutrition.

Variations and Customizations

• Gluten-Free: Substitute the flours with a gluten-free all-purpose blend to make these waffles gluten-free.
• Spiced Up: Add a pinch of ground ginger or cloves to the dry ingredients for a deeper spice profile.
• Fruit Mix-Ins: Try adding dried cranberries, raisins, or shredded apple for extra sweetness and texture.
• Nut-Free: Simply omit the nuts if you have allergies or prefer a nut-free version.
• Chocolate Lovers: Increase the chocolate chips to 3/4 cup for an extra indulgent treat.
• Vegan Adaptation: Swap eggs for flax eggs (1 tablespoon flaxseed meal + 3 tablespoons water per egg) and use a plant-based oil to make this recipe vegan-friendly.

How to Store Leftovers

To keep your Zucchini-Bread Waffles fresh and tasty, allow them to cool completely before storing. Place them in an airtight container or resealable plastic bag and refrigerate for up to 3 days. When ready to enjoy, reheat them in a toaster or oven to regain their crispiness. For longer storage, you can freeze the waffles by layering them between sheets of parchment paper in a freezer-safe container. They’ll keep well for up to 2 months. Reheat frozen waffles directly in a toaster or oven without thawing for best results.

FAQ

Can I use zucchini that’s not medium-sized?

Yes, you can use zucchinis of varying sizes, but using two medium zucchinis ensures the right amount of moisture and texture in your Zucchini-Bread Waffles. If using smaller zucchinis, adjust the quantity accordingly to get about 1 1/2 to 2 cups grated zucchini.

Do I need to peel the zucchini before grating?

No, peeling is not necessary. The skin is thin and adds extra nutrients as well as color to the waffles. Just make sure to wash the zucchini well before grating.

Can I make the batter ahead of time?

Yes, you can prepare the batter up to a day in advance. Store it covered in the refrigerator and give it a gentle stir before cooking the waffles. Keep in mind that the baking powder’s leavening power may decrease slightly if stored too long, so waffles might be less fluffy.

What’s the best way to reheat leftover waffles?

For the crispiest texture, reheat waffles in a toaster or oven at 350°F (175°C) for 5-7 minutes. Avoid microwaving as it tends to make the waffles soggy.

Conclusion

These Zucchini-Bread Waffles bring a fresh, fun spin to your breakfast table, blending the best qualities of zucchini bread with the satisfying crunch of waffles. Moist, flavorful, and packed with wholesome ingredients, they’re sure to be a hit with the whole family. Whether you keep them simple or dress them up with nuts, chocolate chips, or your favorite toppings, this recipe is a delicious way to enjoy zucchini any time of day. Give them a try and you might just find yourself craving these waffles again and again!

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