Go Back
Print

Chocolate Chunk Zucchini Waffles

Course Breakfast
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4

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.