How do I make my waffles crispy?

Strike while the iron is HOT! If waffles come out a little pale and soft, it could be because the waffle maker you're using isn’t hot enough. It’s important to preheat the waffle maker for at least 5-10 minutes. Yes, seriously that long! Also, pause for a couple minutes between batches to let the iron heat up again.

Will any waffle maker work for this recipe?

Yes. This zucchini waffle recipe will work for all types of waffle makers.

Chocolate Zucchini Waffles (Healthy, Easy & Delicious!)

Name: Chocolate Zucchini Waffles
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 1 1/2 cups white whole wheat flour (Sub: 1 cup whole wheat flour + 1/2 cup all-purpose flour); 1 tablespoon baking powder; 1/2 teaspoon baking soda; 1 1/2 teaspoon cinnamon; 1/4 teaspoon salt; 1/2 cup cocoa powder (sub: cacao powder); 1/4 cup brown sugar (sub: coconut sugar); 1/4 cup coconut oil, melted (sub: avocado oil or melted butter); 1 3/4 cups milk (plain dairy-free milk will work fine); 2 large eggs, beaten; 1 teaspoon vanilla extract; 1 cup finely grated zucchini* (sub: pumpkin puree); Optional: 1 cup mini chocolate chips

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Chocolate Zucchini Waffles

These homemade chocolate zucchini waffles with a healthy spin will leave your kids asking for more! No one will notice the sneaky zucchini that is added to the batter. Healthy and delicious – it’s a win for everyone!

Yield: 4 Belgian waffles or 16 square waffles 1x

Prep: 15 minutesCook: 15 minutesTotal: 30 minutes

Units:

Scale:

Ingredients

1 1/2 cups white whole wheat flour (Sub: 1 cup whole wheat flour + 1/2 cup all-purpose flour)
1 tablespoon baking powder
1/2 teaspoon baking soda
1 1/2 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup cocoa powder (sub: cacao powder)
1/4 cup brown sugar (sub: coconut sugar)
1/4 cup coconut oil, melted (sub: avocado oil or melted butter)
1 3/4 cups milk (plain dairy-free milk will work fine)
2 large eggs, beaten
1 teaspoon vanilla extract
1 cup finely grated zucchini* (sub: pumpkin puree)
Optional: 1 cup mini chocolate chips

*Use the fine grate of a box grater for this task.

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Instructions

Make It Now:

Dry Ingredients: In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, salt, and cocoa powder.
Wet Ingredients: In a medium mixing bowl, whisk together brown sugar and melted coconut oil. Whisk in beaten egg, milk, and zucchini.
Combine: Add wet ingredients to the dry ingredients and whisk until just combined (do not over mix). Stir in chocolate chips.
Cook: Cook the waffles according to your waffle iron instructions (mine takes about 3 1/2 minutes for each batch). Here’s how much batter to use:

- 4 Square Waffle Iron: Pour about 1/4 cup mix per waffle.
- Belgian Waffle Iron: Pour 1 cup batter per waffle.

Freeze For Later: Make and cool waffles completely on a cooling rack. Place waffles in single layers in a gallon-size freezer bag with parchment paper between layers. Seal tightly and freeze.

Prepare From Frozen: Toast frozen waffles. If still slightly cold inside, microwave in 10-second increments until warmed through.

Notes/Tips

- Substitute White Whole Wheat Flour with 1 cup whole wheat flour + 1/2 cup unbleached all-purpose flour.

- Substitute pumpkin puree for the zucchini.

- You could substitute avocado oil or melted butter for the coconut oil.

- Chocolate chips can be mini, dark chocolate, or milk chocolate.

Cuisine: American Method: Waffle Iron

Find it online: https://thrivinghomeblog.com/a-sneaky-chocolate-waffle-recipe/