Ingredients
Scale
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.