Zucchini waffles
6
Points®
Total time: 30 min • Prep: 10 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
If you’re a fan of zucchini bread, these waffles will be right up your alley. They contain just a small amount of sugar and get a lovely flavor lift from cinnamon and vanilla—both of which help enhance sweetness without adding more sugar. With the zucchini in the waffles and the mixed berries on the top, this breakfast is absolutely produce-packed, a great way to start the day. Keep waffles warm on a wire rack in a low oven, set to about 160°F, as you work through cooking the batches.
Ingredients
Cooking spray
4 spray(s)
Uncooked zucchini
12 oz
White self-rising flour
1 cup(s)
Sugar
1 Tbsp
Ground cinnamon
1 tsp
Table salt
¼ tsp
Fat free buttermilk
⅔ cup(s)
Egg
1 large egg(s)
Canola oil
1½ Tbsp
Vanilla extract
1 tsp
Mixed berries
4 cup(s), such as strawberries, raspberries, blackberries, or blueberries
Instructions
1
Onto a double layer of paper towels, use the large holes of a box grater to shred zucchini. Gather edges of paper towels and squeeze zucchini firmly to extract as much liquid as possible.
2
Preheat a standard nonstick waffle maker. In a medium bowl, whisk flour, sugar, cinnamon, and salt. In another medium bowl, whisk buttermilk, egg, oil, and vanilla. In center of flour mixture, make a well. To well, add buttermilk mixture; stir to combine. Fold in zucchini.
3
Spray waffle maker with nonstick spray. Among squares of waffle maker, evenly divide batter (about 1⁄2 cup batter per square). Close lid and cook until lightly browned and cooked through, about 4 minutes.
4
Serve waffles evenly topped with berries.
5
Serving size: 1 waffle and 1 cup berries
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