Yep, you heard that right. Zucchini bread inspired waffles topped with sweet and salty maple butter. I’m usually a pancake person through and through, but these were AMAZING. Plus, we’re eating vegetables here. It won’t put you into quite the sugar coma you may think!
I added all the ingredients I would a regular zucchini bread into these lovely waffles. Grated zucchini, cinnamon, nutmeg, chopped walnuts (I know some of you may not like nuts, but I love the crunch!), coconut oil, and vanilla. Such a simple but wonderful combo.
The key here is to squeeze out as much water from the grated zucchini as you possibly can. This makes for a crispier waffle! I do this in a dish towel, cheese cloth, or regular paper towels work too!
The salted maple butter! I whipped it in the food processor with flaky sea salt and pure maple syrup. You could totally do this with electric beaters or a mixer too! This just adds that extra dimension of warmth, flavor, and slight saltiness to these sweet waffles. Love it! And kind of want to put it on everrrrything.
Including toast. Which is definitely in my top 3 favorite foods. Come to think of it, I’ve been putting strictly avocado and nut butter on my toast for so long, I haven’t had a regular piece of toast with BUTTER in wayyyy too long. That’s gotta change.
Extra maple syrup is always a good idea too.
If you’re looking for a way to use up all that extra zucchini this summer, you’ve gotta make these happen.
I’ve been majorly slacking on the zucchini baked good game this summer. I usually make a lot of it, but I haven’t had the baking itch as much as I usually do. I feel that changing verrrry soon. I’m super excited for fall and all of the pumpkin and apple baked things. Anyone else?
Having said that, I’m soaking up as much of summer as I possibly can. It’ll be gone way too soon.
So darn good! Pretty sure I could eat brunch for every meal for the rest of my life.
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!
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
Preheat your waffle iron to medium-high heat.
In a medium bowl, whisk together the flour, cornstarch, baking powder, cinnamon, nutmeg, and salt until combined.
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.
Add the dry ingredients to the wet and mix with a rubber spatula until combined. Fold in the chopped walnuts.
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.
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!
Serve waffles with salted maple butter and extra maple syrup.
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