The summer’s great zucchini harvest means it is time for baking and creating in the kitchen. I always make zucchini bread, and who doesn’t, but after reading a zucchini buttermilk waffle recipe online (below) I just had to create some of my own:
And so I embarked on a mission to make Belgian style waffles using my usual zucchini bread spices, garden fresh grated carrots and finely crushed walnuts. I also added Non-Diastatic Malt powder (totally optional) because it adds color and an additional sweet flavor; I buy it from King Arthur.
Belgian waffles, known for their thickness, are light and airy on the inside and crisp on the outside, delicious; if you like zucchini bread you will like these waffles.
Batter Note: I made 6 waffles with this recipe; the batter is fluffy and thick, a bit on the sticky side, but that was fine with me, it did not disappoint.
about 6 belgian waffles
1 cup grated zucchini
1/2 cup grated carrot
2 cups unbleached all purpose flour or a mix of white whole wheat and AP
1 tablespoon wheat germ
1 teaspoon malt powder - optional
3 heaping tablespoons finely chopped walnuts
4 teaspoons baking powder
1/4 teaspoon fresh ground nutmeg
3/4 teaspoon cinnamon
1/8 teaspoon ground cloves
1/4 teaspoons salt
2 large eggs
2 tablespoons sugar
1 teaspoon vanilla extract
1 1/2 c. buttermilk
4 tablespoons salted butter – melted and cooled to room temperature