Start your morning right with a delicious twist! Whip up these Healthy Chocolate Chunk Zucchini Waffles for a delightful summer breakfast that’s both tasty and nutritious.
Looking to add more veggies to your diet? These zucchini waffles are the perfect solution! Sneak in some shredded zucchini into this mouthwatering waffle recipe for an extra boost of goodness.
We’re all about breakfast ideas here, especially when it involves pancakes and waffles. Today, we’re sharing a seasonal summer recipe that features whole grains, shredded zucchini, and chocolate chunks (because who can resist?).
What makes these waffles even better is that they contain a whole serving of veggies. They turn out fluffy, tender, and perfectly cooked every time. Plus, we’ve thrown in some chocolate chips (because, why not?) and serve them with maple syrup!
PS: Don’t hesitate to try these with any type of summer squash!
Chocolate Chunk Zucchini Waffles
Ingredients
Dry:
- 1.5 cups white whole wheat flour
- 1 cup shredded zucchini tightly packed and squeezed
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/8 teaspoon salt
- 1/2 cup chocolate chunks
Wet:
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup maple syrup
- 2 tablespoons melted coconut oil
- 1 cup unsweetened plain almond milk
Instructions
- Preheat your waffle iron to medium heat.
- Shred the zucchini using a cheese grater, then squeeze out as much moisture as possible using a cloth or paper towel.
- In a large bowl, combine all the dry ingredients. Then, add the wet ingredients, excluding the coconut oil.
- Melt the coconut oil, measure out 2 tablespoons, and add it to the batter. Mix well.
- Spray both sides of the waffle iron with coconut oil cooking spray. Pour in about 2/3 cup of batter, close the waffle iron, flip, and cook for 1.5 to 2.5 minutes, depending on the heat of your iron.
- Serve with sliced bananas and maple syrup.
Notes
- The batter should be slightly thicker than pancake batter. If it’s too thick, start with 1 cup of almond milk and add more if needed.
- To make pancakes, add an additional 1/4 to 1/3 cup of almond milk to slightly thin out the batter. Cook over medium heat for about 1.5 minutes per side.