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

Scale

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