I’m on a mission to sneak zucchini into every food I can. Our garden keeps making them and I can’t stand to let our own, homegrown zucchinis go to waste! I plan to make more zucchini bread but I can only make so much of that before we grow tired of it. I was hunting around on our recipe index and found a recipe that Rachel posted once upon a time. Double Chocolate Zucchini Waffles.
Zucchini?! In a waffle??
Now before you scrunch your nose up and move on to a different blog, hear me out.
I can personally say that these waffles were delicious! The only sign of zucchini in these bad boys is a speck of green here and there. They could honestly pass as a dessert. They passed the taste test of my 12 month old and my husband.
Another great thing about this chocolate waffle recipe is they freeze really well. It’s always nice to have a breakfast ready to pop in the microwave or to have on hand for an on-the-go snack.
Give them a try!!
- 1 cup whole wheat flour
- ½ cup unbleached all-purpose flour (or sub whole wheat flour)
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 1½ teaspoon cinnamon
- ¼ teaspoon salt
- ½ cup cocoa powder, sifted
- ¼ cup brown sugar (I often leave this out)
- ¼ cup coconut oil, melted (butter will work)
- 2 eggs
- 1¾ cup milk
- 1 tsp vanilla
- 1 cup zucchini, pureed in food processor (pureed pumpkin would work here)
- Optional: 1 cup chocolate chips
- 1) Mix dry ingredients (first seven ingredients, through cocoa powder) in large bowl.
- 2) In a separate bowl, whisk together brown sugar and melted coconut oil. Whisk in beaten egg, milk, and pureed zucchini.
- 3) Add wet ingredients to the dry ingredients and whisk until just combined (do not over mix). Stir in chocolate chips.
- 4) Pour about ¼ cup mix per waffle and cook according to waffle iron instructions (mine takes about 3½ minutes for each batch).
Want a few more ideas of how to sneak veggies into your cooking? Try these recipes!