Chocolate Zucchini Waffles

As usually happens, this recipe was originally a bread recipe, then morphed into a muffin recipe, and finally morphed into a waffle recipe. I use pureed zucchini instead of grated because I think it makes for a more moist waffle/muffin/bread loaf. Also, if you are trying to be subtle about the vegetable ingredients, why make it obvious? I also have found that when I puree fresh zucchini I need to add some liquid to help it process better. I keep the leftover juice from canned peaches and pears and use that - about 1-2 tablespoons. Try it with just one T, and then add as needed. I have also found that my waffles stick in the waffle iron unless I use an olive oil cooking spray - I spray both sides of the waffle iron before putting adding batter.

This originated from Elizabeth Barbone's Zucchini Bread recipe. I like the spices she uses, as well as the overall texture. This should make about 10-11 waffles.

Dry Ingredients:
1 3/4 ap flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 tsp cardamom
3 T unsweetened cocoa powder


Wet Ingredients:
2 large eggs
1/2 cup vegetable oil
1 cup sugar
1 tsp vanilla extract
1 1/2 cups pureed zucchini
1/2 - 3/4 cup milk

1. In a medium bowl, whisk together the dry ingredients. (I find that measuring them out into a fine sieve over my bowl ensures I don't get any lumps in my final batter.)

2. In a large bowl, whisk eggs together with oil until well combined and slightly frothy (high speed on a handheld mixer or medium-high on a stand mixer). Add sugar, vanilla, zucchini and 1/2 cup milk; mix until sugar is dissolved. Add dry ingredients and blend until thoroughly combined, about 1 minute. If the batter feels too thick, add more milk - a couple of tablespoons at a time.

3. Bake in waffle iron according to directions.

4. Serve with peanut butter/sunbutter and slices of bananas.


Enjoy!