Have your breakfast and veggies too! Make these Healthy Chocolate Chunk Zucchini Waffles for a seasonal summer breakfast treat.
Prep Time:10 minutes
Cook Time:20 minutes
Total Time:30 minutes
1.5 cup white whole wheat flour
1 cup shredded zucchini, squeezed and packed
1 teaspoon baking soda
1 teaspoon cinnamon
⅛ teaspoon salt
1/2 cup chocolate chunks
2 eggs, large
1 teaspoon vanilla extract
1/4 cup maple syrup
2 tablespoons coconut oil, melted
1 cup unsweetened almond milk**
First, preheat your waffle iron to medium heat.
Next, prepare zucchini by shredding with a cheese grater. Use a cloth or paper towel to remove as much moisture as possible by squeezing it out.
In a large bowl, mix together all dry ingredients. Then add wet ingredients, minus the coconut oil.
Melt the coconut oil and then measure out 2 tablespoons of melted coconut oil and add that to the batter and mix.
Spray waffle iron with coconut oil cooking spray on both sides. Then, scoop in about ⅔ cup of batter. Close the waffle iron, flip, and let cook for about 1 minute and 30 seconds to 2 minutes and 30 seconds (depending on how hot your iron is).
Serve with sliced banana and maple syrup.
The batter should be a little thicker than pancake batter, but not too thick! Start with 1 cup of almond milk and add a tablespoon at a time if it’s too thick.
To make pancakes: add about ¼ cup to ⅓ cup more almond milk to thin the batter out a little bit. Cook over medium heat for about 1.5 minutes per side.