Published 7/11/2023
Waffles for Zucchini Season!
We have so many breakfast ideas here at Fit Foodie Finds and oh do we have a thing for pancakes and waffles. Today’s recipe is a seasonal summer breakfast recipe that involves whole grains, shredded zucchini, and chocolate chunks (cuz why not?). What I love about this sweet breakfast recipe is that there’s actually a whole serving of veggies in them. These zucchini waffles are fluffy, tender, and perfectly cooked. We added a handful of chocolate chips (because why not) and serve them with maple syrup! PS: try making these with any kind of summer squash!
Featured Ingredients
These waffles are naturally sweetened from maple syrup and cinnamon and are made with whole grains and coconut oil. Here’s what you need:
eggs vanilla maple syrup coconut oil almond milk
white whole wheat flour zucchini baking soda cinnamon salt chocolate chunks
Top Tips for Zucchini Waffles
Grate zucchini thick: we love using a thick grate so that you can really see the zucchini! Don’t worry, it’s not overpowering, zucchini is actually pretty mild in flavor. Thick batter is good batter: this batter is slightly thinner than pancake batter, but still should be thick! No waffle maker? Turn them into pancakes, it’s as simple as that!
Serving Suggestions
Baked Bacon Breakfast Sausage Baked Eggs Scrambled Eggs
Storage
Store cooled waffles in an airtight container or gallon-size ziplock bag in the fridge for up to 3-5 days. To reheat: reheat on high in the microwave for 45 seconds-1 minute.
Freezer Directions
Zucchini Recipes
Chocolate Zucchini Bread Baked Zucchini Zucchini Bread Zucchini Muffins
