A New Use for Zucchini (Waffles!)

With a couple of months off work, summertime gives me a great opportunity to experiment with recipes and try new things.  This summer has been no exception.  I have thoroughly enjoyed my time in the kitchen creating meals with all of the fresh, local produce available right now.  Veggies can liven up old dishes, adding freshness and new flavor.  They can be added to soups, stir-fries, even WAFFLES.

Last week I posted a recipe for pancakes, but as much as I love pancakes, I love waffles even more.  Mostly because they are easier to make!  No flipping involved!  But, like pancakes made without wheat flour, good grain-free waffles are hard to come by.  This recipe for waffles is quick and easy to make and can be frozen, then popped in the toaster for a quick morning meal before you run out the door.  I used store-bought almond flour for these recipes, but if you grind up your almonds really finely, you might be able to get similar results from homemade almond flour.  I just found almond flour at the commissary for about $4 less than other grocery stores, for those of you who have access!

Almond Flour Waffles

  • 1 c. almond flour
  • 1 pinch salt
  • 1 tsp baking soda
  • 4 eggs
  • 2 T. honey
  • 1 tsp. vanilla extract
  • 1/2 tsp. cinnamon
  • Mix all ingredients together and put in the waffle iron!  Make sure you oil the waffle iron first. Yields 3 waffles.

Gardeners know that with the month of July also comes an over-abundance of squash.  My garden hasn’t begun producing too much of the squash family yet, but I have already acquired a few too many from the farmer’s market!  Fortunately, zucchini and summer squash don’t have a strong flavor and can be thrown into a lot of different dishes, even WAFFLES.  I did not get a picture of the zucchini waffles before we cleaned our plates, but they have beautiful specks of green throughout.  The zucchini also adds great moister,  we actually preferred the zucchini waffles to the regular waffles.

Zucchini Waffles

  • 1/2 c. grated zucchini with liquid drained (use a towel to squeeze out liquid)
  • 1 cup almond flour
  • 3 eggs
  • 2 T. honey
  • 1 tsp. baking soda
  • 1 tsp. vanilla extract
  • 1 pinch salt

-Mix all ingredients together, if the batter seems a little thick, add some water to get it to the right consistency.  Put it in the waffle iron and go! Make sure to oil the waffle iron first. Yields 3 waffles.
**If you’re afraid your kids won’t like to see little green specks in their waffles you can run this through a blender and after you cook them I don’t think the green will be at all noticeable.

Whatever you do, don’t ruin these perfectly healthy waffles with sugary syrup. If you are going to use syrup, get real 100% maple syrup, otherwise put some frozen fruit in a pan and cook it down and add a little honey to make a fruity syrup.  Enjoy!


3 Comments Add yours

  1. Norah says:

    Do you think Almond flour can be found in bulk? I shop BJs or Costco. I think it isn’t cheap, so I am looking for the best place to buy it. Thanks for the yummy recipes!!!

    1. Lauren says:

      Nuts online sells almond flour in bulk. You can buy one pound bags or larger, we can get a few people together and buy a large amount and split it up! http://www.nutsonline.com/nuts/almonds/flour.html?gclid=CIm545GO7akCFQ2A5QodWXg9sw

  2. Tiffany says:

    I have a quick question: With the zucchini waffles, does the zucchini take the place of the flour, or is there supposed to be almond flour, too? I tried it without, and the consistency just seems so different from “regular” waffles that I wasn’t sure I was doing it right. Thanks!!

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