Zucchini in waffles? Why not!
I'd like to say that you can't taste the zucchini in these waffles, but that would only be a half truth.
Fresh off the waffle iron there is not even a hint of zucchini, but when the leftovers were reheated on a skillet, I could taste a hint of zucchini. This was probably because I eat waffles with little to no syrup. I'm sure normal people who drown their waffles in butter and syrup couldn't taste anything but waffley goodness.
Zucchini tasting leftovers or not, I'll be making these again next year at zucchini harvest time.
Zucchini waffles from The Perfect Pantry
2 med zucchini, shredded
1-1/2 c unbleached flour
1 T baking powder
1 t kosher salt
1 t cinnamon
1/3 c sugar
1-1/2 cu skim milk
2 large eggs
1 t vanilla
Place shredded zucchini in a
strainer, and sprinkle with 1 t kosher salt and let drain for 30 min. Rinse
under cold water, shake off excess liquid, and squeeze out as much moisture as you can from
zucchini, and set aside. Preheat waffle iron to high. In lg bowl, combine flour, baking powder, salt, cinnamon and sugar. In another bowl, mix milk, eggs, and vanilla . Add dry ingredients, then zucchini. Spray waffle iron with cooking spray (top and bottom plates). Add batter and cook per your waffle iron directions.