Description
Whip up these delightful Healthy Zucchini Waffles! Sneak in veggies for a wholesome breakfast. Crispy on the outside, fluffy inside, they’re pure morning magic.
Ingredients
Scale
- Dry Base & Lift:
- 1 ½ cups all-purpose flour
- 1 tbsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- Sweeteners & Spices:
- ¼ cup granulated sugar
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- Wet Essentials:
- 1 large egg
- 1 cup buttermilk
- 1 tsp vanilla extract
- The Star & Richness:
- ¼ cup unsalted butter, melted
- 1 cup grated zucchini (about 1 medium zucchini), squeezed dry
Instructions
- Mix the Dry Stuff:: Okay, first things first, grab a big bowl. We’re talking a mixing bowl that can handle some serious action. Toss in your flour, baking powder, baking soda, that lovely cinnamon and nutmeg, sugar, and salt. Give it a good whisk, really get in there! You want everything combined so you don’t get a random pocket of salt or cinnamon later. I always feel like this step is the quiet beginning of something delicious, smelling all those spices just waking up.
- Whisk the Wet Ingredients:: In another, slightly smaller bowl – because who needs more dishes, honestly? – crack that egg. Give it a quick whisk, then pour in the buttermilk, melted butter, and vanilla extract. Whisk it all up until it’s nice and smooth. This is where the magic starts to happen, the liquids coming together. Make sure your butter isn’t too hot, or you’ll scramble the egg, and trust me, I’ve been there. Not a fun oops moment.
- Combine Gently:: Now for the big moment! Pour your wet ingredients into the dry ingredients. Stir gently with a spoon or spatula until *just* combined. And I mean just! Lumps are your friends here; overmixing is the enemy of fluffy waffles. The batter will look a bit shaggy, that’s totally fine. You don’t want to activate all that gluten too much, or your waffles will be tough. My kitchen always smells so good at this point!
- Add the Zucchini:: Time for our secret ingredient! Fold in that grated zucchini, remember, the one you squeezed the living daylights out of. Mix it in until it’s evenly distributed. Don’t overdo it here either; just enough to get those green flecks speckled throughout. It feels so good knowing you’re sneaking in some goodness. This is where I always pat myself on the back for being a clever home cook.
- Heat and Grease Your Waffle Iron:: While your batter rests for a minute, preheat your waffle iron. Get it nice and hot! And don’t forget to lightly grease it, even if it’s non-stick. I use a little cooking spray or a brush with some melted butter. This step is crucial for getting those gloriously crispy edges on your waffles. I once forgot this, and spent ten minutes scraping bits of waffle off the iron. Learn from my chaos!
- Cook Your Waffles:: Pour about ½ to ¾ cup of batter onto the hot waffle iron, depending on its size. Close the lid and cook according to your waffle iron’s instructions, usually until golden brown and steaming stops. The smell of fresh waffles is just heavenly, a true sign of breakfast success. They should be crispy on the outside and wonderfully tender inside. Pull them out, and get ready for a delicious morning!