Yep. Another zucchini recipe. I wish I could promise this will be the last one, but I can’t. We’re still eating zucchini and loving it.
And, these waffles were wonderful. I got tired of waiting for my waffle maker after a while and ended up making the remaining batter into pancakes – and they were quite delicious too.
- 2 C white whole wheat flour
- 1 C whole wheat flour
- 1/8 C sugar
- 1 1/2 T baking powder
- 1 tsp. salt
- 1 tsp. cinnamon
- 2 1/2 C buttermilk
- ~1/2 C milk
- 1 T olive oil
- 2 eggs
- 1 cup shredded zucchini
In a large bowl, mix together the 2 C white whole wheat flour, 1 C whole wheat flour, 1/8 C sugar, 1 1/2 T baking powder, 1 tsp. salt and 1 tsp. cinnamon.
Grate ~1 C of zucchini, and set aside until later.
In a second bowl, combine the 2 1/2 C buttermilk, 1/2 C milk, 2 eggs, and 1 T olive oil. Stir well.
Add in the shredded zucchini to the liquid ingredients. Stir until incorporated.
Combine the buttermilk mixture with the blended flour and spice mix.
Mix until a batter has been formed. If it appears too thick, add additional milk or buttermilk until your desired thickness is reached. The consistency of the batter will vary based on the grind of your whole wheat flours.
Spray your waffle maker with a cooking spray. Then, ladle in the recommended amount of batter for your waffle maker. Cook according to directions.
If your waffle maker has a “whole wheat” setting, or gives you the option of turning down the temperature, I recommend using that setting. Cooking waffles made with a high percentage of whole wheat achieves better results when cooked slower at a lower temperature for a longer time.
Serve warm with maple syrup, or with apple topping.