Savory Zucchini Waffles
Switch up your waffle routine with these savory cheddar zucchini waffles! They are super simple to make and delicious when served up with a fried egg and avocado.
Servings: 6 waffles
Calories: 265kcal
Ingredients
- 1 small zucchini shredded (~1 cup shredded)
- 1 cup whole wheat all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon sea salt
- 1 egg
- 1 cup dairy or non-dairy unsweetened milk
- 1/4 cup olive oil
- 1 cup shredded cheddar cheese
- Dash of ground black pepper
Instructions
- Shred zucchini with a box grater into a colander or onto a sheet of cheesecloth. Squeeze some of the liquid out of the zucchini and set aside.
- Add flour, baking powder, and salt to a large mixing bowl and stir well with a wire whisk.
- Add the egg, milk, oil, cheese, zucchini, and black pepper. Stir with a wooden spoon until mixed.
- Heat up your waffle iron and spray with cooking oil. Add 1/3 cup of the batter to your waffle iron and cook according to manufacturers directions. There should be enough batter to make ~6 waffles.
- Serve with fried egg, sautéed greens, avocado, hot sauce, or whatever toppings you desire!
Notes
Fridge: store any leftover zucchini waffles in an airtight container in the fridge for up to 3 days. Reheat in the microwave or toaster oven.
Freezer: I stored the extra waffles in the freezer in a ziploc bag and reheated them throughout the week in the toaster oven. They were just as good as they were the day I made them!
Nutrition
Serving: 1waffle | Calories: 265kcal | Carbohydrates: 18g | Protein: 8.5g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 13g | Cholesterol: 53mg | Sodium: 285mg | Fiber: 0.5g