Zucchini Bread Waffles Recipes

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ZUCCHINI OATMEAL WAFFLES

This is a healthier version of waffles. If you have leftovers, you can freeze them and reheat in the toaster. They are great spread with peanut butter, too.

Provided by grace

Categories     100+ Breakfast and Brunch Recipes     Waffle Recipes

Time 45m

Yield 8

Number Of Ingredients 10



Zucchini Oatmeal Waffles image

Steps:

  • Preheat a waffle iron according to manufacturer's instructions.
  • Stir milk, zucchini, eggs, and butter in a bowl until evenly blended. Combine flour, oats, baking powder, brown sugar, salt, and cinnamon in another bowl; gradually stir flour mixture into zucchini mixture.
  • Ladle batter into preheated waffle iron. Cook until waffles are golden and crisp, about 5 minutes.

Nutrition Facts : Calories 197.6 calories, Carbohydrate 29.8 g, Cholesterol 57.8 mg, Fat 6.1 g, Fiber 4.1 g, Protein 7.7 g, SaturatedFat 3 g, Sodium 477.5 mg, Sugar 6 g

1 ½ cups milk
1 cup shredded zucchini
2 eggs
2 tablespoons butter, melted
1 ½ cups whole wheat flour
1 cup quick-cooking oats
1 tablespoon baking powder
2 tablespoons brown sugar
1 teaspoon salt
1 teaspoon ground cinnamon

ZUCCHINI WAFFLES

Provided by Katie Lee Biegel

Time 15m

Yield 4 to 6 waffles

Number Of Ingredients 8



Zucchini Waffles image

Steps:

  • Preheat a waffle iron.
  • Combine the zucchini, pancake mix, milk, oil, cinnamon, vanilla and egg in a large bowl and mix to combine.
  • Spray the waffle iron with cooking spray. Add the batter to the waffle iron. Cook the waffles until brown and cooked through, about 2 1/2 minutes.

1 1/2 to 2 cups grated zucchini
1 cup boxed pancake mix
3/4 cup milk
2 tablespoons vegetable oil
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 large egg
Cooking spray

ZUCCHINI-CHEDDAR WAFFLES

Make and share this Zucchini-Cheddar Waffles recipe from Food.com.

Provided by ratherbeswimmin

Categories     Lunch/Snacks

Time 1h

Yield 5 serving(s)

Number Of Ingredients 14



Zucchini-Cheddar Waffles image

Steps:

  • Pour the olive oil into a small heavy skillet and warm over very low heat.
  • Add in the shallot and garlic; stir to coat with oil.
  • Heat for 1 minute, just until you can smell the warming ingredients.
  • Remove the pan from stove and cool briefly.
  • Meanwhile, whisk together the buttermilk and eggs in a bowl.
  • Add the contents of the skillet to the buttermilk mixture and whisk vigorously to combine; reserve.
  • Preheat your waffle iron; if you want to hold the finished waffles until serving time, preheat oven to 200°.
  • In a big bowl, whisk together the flour, baking powder, baking soda, salt, pepper, and nutmeg.
  • Grate the zucchini and cheddar into the bowl; mix with a rubber spatula (or your hands) to distribute evenly.
  • Pour the liquid ingredients over the dry ingredients and stir with the spatula until just combined.
  • Lightly butter or spray the grids of your iron, if needed.
  • Brush or spray the grids again only if subsequent waffles stick.
  • Spoon out 3/4 cup of batter (or slightly more than your iron's manufacturer recommends) onto the hot grids.
  • Use a metal spatula or wooden spoon to smooth the batter almost to the edge of the grids.
  • Close the lid and bake until browned and crisp; serve the waffles immediately or keep them, in a single layer, on a rack in the preheated oven while you make the rest of the batch.
  • Top w/ yogurt or sour cream; serve with side salad for a nice lunch.

Nutrition Facts : Calories 395.1, Fat 24.8, SaturatedFat 7.8, Cholesterol 100.7, Sodium 844, Carbohydrate 29.5, Fiber 1.1, Sugar 3.8, Protein 13.9

1/3 cup extra-virgin olive oil
1 large shallot, finely chopped
1 large garlic clove, finely chopped
1 1/4 cups buttermilk
2 large eggs
1 1/4 cups all-purpose flour
2 teaspoons double-acting baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
1/8 teaspoon freshly grated nutmeg
1 small zucchini, scrubbed, not peeled (about 8 oz.)
1/4 lb sharp cheddar cheese
yogurt or sour cream, for topping

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