Zucchini and Blueberry Waffles Recipe
Introduction
These zucchini and blueberry waffles offer a delicious twist on a classic breakfast favorite. Packed with fresh zucchini for moisture and blueberries for sweetness, they make a light yet flavorful start to your day.
Ingredients
- 1 cup zucchini
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 1 cup milk
- 1 egg
- 4 tablespoons unsalted butter
- 1 handful fresh blueberries
Instructions
- Step 1: Place the zucchini in a colander and press out as much moisture as you can. Set aside.
- Step 2: Preheat your waffle iron according to the manufacturer’s instructions.
- Step 3: In a large bowl, whisk together the flour, baking powder, ground cinnamon, and salt.
- Step 4: Add the milk, egg, and melted unsalted butter to the dry ingredients and mix until just combined.
- Step 5: Gently fold in the pressed zucchini and fresh blueberries, being careful not to overmix.
- Step 6: Using a 1/2 cup measuring cup, scoop the batter onto the preheated waffle iron and cook according to your waffle iron’s instructions until golden and crisp.
- Step 7: Serve the waffles warm, optionally topped with a scoop of lemon ice cream or your favorite syrup. Enjoy!
Tips & Variations
- For extra crispiness, try adding a tablespoon of cornmeal to the batter.
- Swap fresh blueberries for frozen if needed; just add them gently to avoid staining the batter.
- Use Greek yogurt instead of milk for a tangier flavor and added protein.
- Grate zucchini finely to ensure it blends well with the batter without large chunks.
Storage
Store leftover waffles in an airtight container in the refrigerator for up to 2 days. Reheat in a toaster or oven to maintain crispness. For longer storage, freeze waffles in a single layer and then transfer to a freezer bag; reheat directly from frozen.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I omit the blueberries?
Yes, you can leave out the blueberries or substitute them with other berries or chopped nuts based on your preference.
Do I need to peel the zucchini?
Peeling is optional. The skin is edible and adds color and nutrients, but if you prefer a smoother texture, you can peel it before grating.
Print
Zucchini and Blueberry Waffles Recipe
- Total Time: 30 minutes
- Yield: 4 waffles 1x
- Diet: Vegetarian
Description
Delight in these moist and flavorful Zucchini and Blueberry Waffles, featuring a perfect blend of fresh zucchini and sweet blueberries infused with warm cinnamon. Ideal for a wholesome breakfast or brunch, these waffles offer a unique twist on the classic favorite, served with a scoop of lemon ice cream for a refreshing finish.
Ingredients
Vegetables
- 1 cup Zucchini
Dry Ingredients
- 1 cup All-Purpose Flour
- 2 teaspoons Baking Powder
- 1 1/2 teaspoons Ground Cinnamon
- 1/2 teaspoon Salt
Wet Ingredients
- 1 cup Milk
- 1 Egg
- 4 tablespoons Unsalted Butter
Fruit
- 1 handful Fresh Blueberry
Topping
- Lemon Ice Cream, for serving
Instructions
- Prepare the Zucchini: Place the zucchini in a colander and press out as much moisture as possible using hands or a clean cloth. This step helps prevent soggy waffles by removing excess water from the zucchini.
- Preheat the Waffle Iron: Turn on your waffle iron and let it heat up fully to ensure even cooking and crispy waffles.
- Mix Dry Ingredients: In a large bowl, whisk together all-purpose flour, baking powder, ground cinnamon, and salt until well combined to create a uniform dry mixture.
- Combine Wet Ingredients: Add milk, egg, and melted unsalted butter to the dry ingredients and mix until the batter is smooth and well incorporated.
- Fold in Zucchini and Blueberries: Gently fold the prepared zucchini and fresh blueberries into the batter, distributing them evenly without overmixing to keep the texture light.
- Cook the Waffles: Using a 1/2 cup measuring cup, scoop the batter onto the preheated waffle iron. Close the lid and cook according to your waffle iron’s instructions, usually for about 3-5 minutes, until golden brown and cooked through.
- Serve: Remove waffles carefully and serve immediately topped with a scoop of refreshing lemon ice cream for a delightful contrast in flavors and temperatures.
Notes
- Be sure to squeeze out as much moisture from the zucchini as possible to avoid soggy waffles.
- Use fresh blueberries for the best texture and flavor, but frozen blueberries can be substituted; thaw and drain excess liquid before adding.
- If you prefer dairy-free, substitute milk and butter with plant-based alternatives.
- Waffles are best served immediately for optimal crispiness but can be kept warm in a low oven for a short period.
- You can add a touch of vanilla extract to the batter for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Keywords: zucchini waffles, blueberry waffles, breakfast waffle recipe, cinnamon waffles, healthy waffles, vegetable waffles
