“These are the best waffles ever!!” – was my 7 year old’s reaction after his first bite.  And that was after complaining that he did not want waffles for breakfast today.

I have been busy making zucchini breads – our one “must have” each summer.  Slowly filling the freezer with them.  I usually also make zucchini bread pancakes at least once, but decided to convert it to a waffle recipe this year.  Adding the crunchiness of waffles was great.  One of my favorite waffles as well!

 

Zucchini Bread Waffles

Adapted from The Smitten Kitchen’s Zucchini Bread Pancakes

2 large eggs (from Farmer Kim)

1/4 cup olive oil

2 tablespoons light brown sugar

1/4 cup buttermilk or 2 tablespoons each of milk and plain yogurt, whisked until smooth

1/2 teaspoon vanilla extract

2 cups shredded zucchini (from the garden)

1/2 cup all-purpose flour

1/2 cup whole wheat flour

1/4 teaspoon table salt

1 teaspoon baking soda

1 teaspoon ground cinnamon

Directions

In a large bowl, combine eggs, olive oil, sugar, buttermilk and vanilla until smooth.

Stir in zucchini.

In a smaller bowl, whisk together flour, salt, baking soda and cinnamon. Stir dry ingredients into zucchini batter, mixing until just combined.

Preheat oven to 200°F and place a tray on a middle rack.

Heat a waffle iron and spoon 1/3 cup mixture for each waffle.  Cook til your desired doneness.

Transfer waffles to prepared pan to keep warm as well as ensure that they’re all cooked through when they’re served. Repeat with remaining batter. Serve warm. Enjoy!

Makes 6 waffles