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- 1 cup whole wheat flour
- 1/2 cup unbleached all-purpose flour (or sub whole wheat flour)
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 cup cocoa powder, sifted
- 1/4 cup brown sugar (I often leave this out)
- 1/4 cup coconut oil, melted (butter will work)
- 2 eggs
- 1 3/4 cup milk
- 1 tsp vanilla
- 1 cup zucchini, pureed in food processor (pureed pumpkin would work here)
- Optional: 1 cup chocolate chips
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- Mix dry ingredients (first seven ingredients, through cocoa powder) in large bowl.
- In a separate bowl, whisk together brown sugar and melted coconut oil. Whisk in beaten egg, milk, and pureed zucchini.
- Add wet ingredients to the dry ingredients and whisk until just combined (do not over mix). Stir in chocolate chips.
- Pour about 1/4 cup mix per waffle and cook according to waffle iron instructions (mine takes about 3 1/2 minutes for each batch).
Freezer Meal Instructions:
Cook waffles completely and let them cool. Once cool, lay them out on waxed (or parchment paper) on a cookie sheet. Flash freeze them in a single layer long enough for them to be mostly frozen (maybe an hour). Remove from the cookie sheet and place in freezer safe bags or containers. Freeze up to 3 months.
Pull waffles out of freezer and warm in toaster oven, toaster, or microwave.