Imagine transforming your boring breakfast routine into a culinary adventure that sneaks in vegetables and tastes like dessert! These Zucchini Carrot Cake Waffles are not just a meal, they're a game-changing breakfast experience that combines the comfort of classic waffles with the irresistible flavors of carrot cake. Perfect for health-conscious foodies and families looking to make breakfast both delicious and nutritious, these waffles will have everyone at the table asking for seconds.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 cup all-purpose flour
- 1/2 cup brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 cup grated zucchini
- 1 cup grated carrots
- 2 large eggs
- 1/4 cup milk
- 1/4 cup melted butter
Instructions
- Prepare the vegetables by washing and grating the zucchini and carrots. Use a clean kitchen towel to gently squeeze out excess moisture from the grated vegetables to prevent watery waffles.
- In a large mixing bowl, combine the dry ingredients: all-purpose flour, brown sugar, baking powder, baking soda, cinnamon, and salt. Whisk together until well blended and no lumps remain.
- In a separate bowl, beat the eggs and then add milk and melted butter. Mix these wet ingredients thoroughly until well combined.
- Pour the wet ingredients into the dry ingredient mixture. Gently fold the ingredients together, being careful not to overmix. The batter should be slightly lumpy.
- Fold in the grated zucchini and carrots, distributing them evenly throughout the batter.
- Preheat your waffle iron and lightly grease it with non-stick cooking spray or brush with melted butter.
- Pour the appropriate amount of batter into the waffle iron, following the manufacturer's recommended quantity. Close the iron and cook until the waffles are golden brown and crisp, typically 3-4 minutes.
- Carefully remove the waffle and repeat the process with remaining batter. Keep cooked waffles warm in a low-temperature oven (200°F) while preparing the rest.
- Serve warm with optional toppings like cream cheese frosting, maple syrup, chopped nuts, or a dusting of powdered sugar.
Tips
- Moisture Management: The key to crispy waffles is removing excess water from zucchini. Use a clean kitchen towel or cheesecloth to squeeze out moisture thoroughly.
- Don't Overmix: Treat your batter gently. Overmixing can lead to tough, dense waffles. A few lumps are perfectly fine and will ensure a tender texture.
- Waffle Iron Prep: Ensure your waffle iron is properly heated and lightly greased to prevent sticking and achieve a beautiful golden-brown color.
- Batch Cooking: Keep cooked waffles warm in a low-temperature oven while preparing the remaining batches to serve everyone hot and fresh.
- Get Creative with Toppings: Experiment with cream cheese frosting, maple syrup, chopped nuts, or a light dusting of powdered sugar to elevate your waffle experience.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 30g
Protein: 6g
Fat: 12g
Saturated Fat: 7g
Cholesterol: 85mg
