Blueberry Zucchini Bread Waffles
Anyone with a garden, CSA or who regularly frequents the farmer’s market probably has more zucchini than they know what to do with. The obvious choice might be to whip up some zucchini bread. However, I am a northerner through and through when it comes to summer heat I do not fare well living in the south. From about May until September I make every effort to avoid turning on the oven at all costs! This means zucchini bread is not going to happen for me without much suffering. My air conditioning unit competing with my oven is not ideal for the energy bill either.
Waffle maker to the rescue!!!
These waffles can satisfy that zucchini bread need without turning on the oven or investing an hour or more of time. Not to mention they’re a perfect way to get some vegetables into your breakfast. For those adverse to green things in their breakfast, the zucchini is finely grated so that it’s barely detectable. Plus, the blueberries almost completely monopolize the coloring of the waffles.
We had these for a quick Sunday morning breakfast with a drizzle of maple syrup. This recipe also works well in the form of pancakes if you’re not feeling waffles. This also makes for an excellent brinner option as well. Who doesn’t love breakfast for dinner?!
- 1.5 cups whole wheat flour
- 2 tablespoons baking powder
- 1/4 teaspoon salt
- 1/2 t cinnamon
- 1 cup finely grated zucchini
- 3/4 cup milk of choice (I used almond)
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
- 1 egg*, beaten
- 1/3 cup blueberries (fresh or frozen)
1. Mix dry ingredients: flour, baking powder, salt, and cinnamon
2. Add zucchini, milk, vanilla, and egg to the dry ingredients and mix gently until incorporated. Fold in lemon zest and blueberries.
3. Cook according to your waffle iron’s directions. I used 1/4 cup of batter for each waffle. Enjoy!
This batter can also be made the night before and will probably taste even better the next morning. Reserve blueberries to stir in right before cooking
*To make vegan: substitute 2 flax eggs (2 tablespoons ground flax seed, 6 tablespoons water)