Zucchini Waffles + Weekly Menu
The recipe Zucchini Waffles + Weekly Menu can be made in approximately 20 minutes. One portion of this dish contains roughly 12g of protein, 16g of fat, and a total of 431 calories. This recipe serves 7. For $1.06 per serving, this recipe covers 20% of your daily requirements of vitamins and minerals. 18 people were glad they tried this recipe. It is a good option if you're following a dairy free diet. If you have zucchini, salt, coconut oil, and a few other ingredients on hand, you can make it. A few people really liked this side dish. It is brought to you by Prevention Rd. With a spoonacular score of 58%, this dish is pretty good. Banana Nut Waffles + Weekly Menu, Zucchini and Corn Chili + Weekly Menu, and Chickpea, Zucchini, and Cauliflower Tacos + Weekly Menu are very similar to this recipe.
Servings: 7
Preparation duration: 10 minutes
Cooking duration: 10 minutes
Ingredients:
2½ cups unsweetened almond milk
2 Tbsp baking powder
2 tsp cinnamon
1/3 cup coconut oil, melted and cooled
4 large eggs
1½ cups all-purpose flour
1½ cups white whole wheat flour or whole wheat pastry flour
2 tsp salt
⅔ cup sugar
2 tsp pure vanilla extract
2 large zucchini, ends trimmed and grated
Equipment:
waffle iron
mixing bowl
paper towels
sieve
whisk
Cooking instruction summary:
Preheat waffle maker.After grating the zucchini, use a strainer, dishtowel, or paper towel to gently squeeze moisture out of the zucchini; set aside.In a large mixing bowl, combine flours, baking powder, salt, cinnamon, and sugar; whisk well.In another large bowl, whisk together the coconut oil, almond milk, eggs, and vanilla extract. Add the dry ingredients to the wet and mix until just combined; fold in the zucchini until well-incorporated.If indicated, spray the waffle maker with cooking spray and scoop batter over about half of the bottom grate surface; close and cook according to manufacturers directions, or about 4-5 minutes. Repeat with remaining batter and serve hot.
Step by step:
1. Preheat waffle maker.After grating the zucchini, use a strainer, dishtowel, or paper towel to gently squeeze moisture out of the zucchini; set aside.In a large mixing bowl, combine flours, baking powder, salt, cinnamon, and sugar; whisk well.In another large bowl, whisk together the coconut oil, almond milk, eggs, and vanilla extract.
2. Add the dry ingredients to the wet and mix until just combined; fold in the zucchini until well-incorporated.If indicated, spray the waffle maker with cooking spray and scoop batter over about half of the bottom grate surface; close and cook according to manufacturers directions, or about 4-5 minutes. Repeat with remaining batter and serve hot.
Nutrition Information:
covered percent of daily need
