Zucchini Whole Wheat Waffles

Whole Wheat Zucchini Waffles

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We have zucchini growing like weeds in the garden! So I just added a entire category devoted to Zucchini! Stay tuned for more recipes to come! Here is a take on zucchini bread batter tweaked in to waffle batter.

Recipe yields: 4 waffles 6 ” in diameter

Ingredients:
1 cup of whole wheat flour
1 cup AP Flour
1/2 tsp Vietnamese Cinnamon
1/4 tsp Nutmeg
Pinch of Allspice
2 TB Ground Flaxseed
2 TB Brown Sugar
2 TB of Canola Oil
1 tsp of Pure Vanilla
1/4 tsp Salt
2 egg whites
1 whole egg
1 cup skim milk
1 Cup Shredded Zucchini (squeeze and pat dry to remove moisture)

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1. Sift all dry ingredients into medium bowl.

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Set a side.

2. Place milk, oil, vanilla, egg whites, and eggs in separate bowl whisk until combined.

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3. Pour wet mixture into dry mixture and whisk until incorporated. Stir in shredded zucchini.

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4. Let mixture set 5 minutes and preheat waffle iron.

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5. Measure 3/4 to 1 cup of batter on to a cooking sprayed low heat waffle iron.
Spread evenly. Follow waffle iron instructions to cook waffle (my waffle iron did take a while longer because of the thicker batter).

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Sprinkle with powdered sugar and Enjoy!

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