Buttermilk Zucchini Bread Belgian Waffles

By lapadia
May 31, 2015
5 Comments


Author Notes: 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:
http://www.cookingmamas.com/buttermilk-zucchini-waffles.html

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.
lapadia

Makes: about 6 belgian waffles

Ingredients

  • 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
  • 1 teaspoon walnut oil (optional)

Directions

  1. Grate the zucchini and carrots using the large holes of a box grater, set aside until needed.
  2. In a large sized bowl, whisk the eggs and sugar until light and foamy. Add the cooled butter, vanilla, buttermilk, and if using – walnut oil. Whisk until combined.
  3. In a medium bowl, whisk together flour, finely chopped walnuts, wheat germ, malt powder, baking powder, nutmeg, cinnamon, cloves and salt.
  4. Slowly mix the dry ingredients into the wet ingredients; whisk until just incorporated.
  5. Fold in the zucchini/carrot mixture until smooth.
  6. Spray the waffle iron with non-stick cooking spray. Place some batter onto the hot waffle iron and cook according to manufacturer's instructions.

More Great Recipes:
Breakfast|Entree|Side

Reviews (5) Questions (0)

5 Comments

inpatskitchen June 1, 2015
Love zucchini...love waffles... now if only I can find that waffle iron!!
 
Author Comment
lapadia June 1, 2015
Ha, I hope you find your waffle iron! When you do the link shows the sandwiches we made with our leftover waffles:<br />https://lapadia.wordpress.com/2014/09/01/zucchini-carrot-belgian-waffles-and-a-sandwich/<br />
 
inpatskitchen June 1, 2015
YUM!
 
Niknud May 31, 2015
I love love love zucchini bread, but by the end of summer we're usually zucchini-ed out. This looks like a great recipe to add in the rotation. Plus, would be great for the shredded zucchini I freeze for the winter!
 
Author Comment
lapadia May 31, 2015
Yay! You have a good idea for the winter, too :)...