Zucchini Bread Waffles with Salted Maple Butter
These waffles were inspired by the incredibly delicious zucchini bread. Topped with a salted maple butter; these make the perfect summer weekend brunch!
Ingredients
For the waffles
- 1 1/2 cups all purpose flour
- 1 tablespoon cornstarch
- 1 tablespoon baking powder
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 1/3 cup brown sugar, loosely packed
- 1 large egg
- 2 teaspoons vanilla extract
- 2 tablespoons coconut oil, melted and cooled
- 1 cup unsweetened vanilla almond milk
- 1 cup grated zucchini, squeezed of all excess moisture using a dish towel or paper towels
- 1/2 cup walnuts, chopped
- pure maple syrup for serving
For the salted maple butter
- 4 tablespoons unsalted butter, softened to room temperature
- 1 1/2 tablespoons pure maple syrup
- 1/4 teaspoon flaky sea salt
Instructions
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Preheat your waffle iron to medium-high heat.
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In a medium bowl, whisk together the flour, cornstarch, baking powder, cinnamon, nutmeg, and salt until combined.
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In a separate bowl, whisk together the brown sugar, egg, vanilla, and coconut oil until smooth. Add the milk and the zucchini and whisk until combined.
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Add the dry ingredients to the wet and mix with a rubber spatula until combined. Fold in the chopped walnuts.
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Spray your waffle iron with nonstick spray. Spoon the batter into your waffle iron and cook for 4-5 minutes. This timing can vary based on your waffle iron. You'll know they're done when the waffle is golden brown and slightly crispy.
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To make the butter, combine the softened butter, maple syrup, and sea salt in a mixing bowl and whip with electric beaters until combined. Alternately, you can do this in a food processor or just mix by hand if you butter is soft enough!
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Serve waffles with salted maple butter and extra maple syrup.