Zucchini Waffles
These zucchini waffles are lightly spiced, hearty, and perfect for using up fresh zucchini. They’re great for breakfast, brunch, or make-ahead freezer meals.
This recipe is a family favorite, provided by Ann Paulson Okerlund
Zucchini Waffles
Hearty zucchini waffles made with fresh grated zucchini and warm spices—perfect for breakfast or brunch.
Ingredients
- 6 large eggs
- 3/4 cup vegetable oil
- 4-5 cups finely grated zucchini
- 6 cups all-purpose flour
- 4 Tablespoon baking powder
- 1 Tablespoon salt
- 5 cups milk
- 2 teaspoon ground cloves
- 2 teaspoon ground cinnamon
- 2-3 mashed bananas optional
Instructions
- Preheat and lightly grease a waffle iron according to the manufacturer’s instructions.In a large bowl, whisk together the eggs, vegetable oil, milk, and mashed bananas (if using).Stir in the grated zucchini.In a separate bowl, whisk together the flour, baking powder, salt, cinnamon, and cloves.Add the dry ingredients to the wet ingredients and stir just until combined. Do not overmix.Spoon batter onto the hot waffle iron and cook until golden brown and crisp.Repeat with remaining batter.
Notes
- Zucchini does not need to be peeled.If zucchini is very watery, lightly squeeze out excess moisture before adding.You may substitute 2 cups oats for 2 cups of the flour.You can also use half all-purpose flour and half whole wheat flour.Optional add-in: 1 cup wheat germ.
