No longer are veggies just for savory brekkies. Say hello to zucchini bread waffles – the perfect solution to your sweet-savory morning dilemma. Made with oat flour, Greek yogurt, zucchini, and maple syrup, you really get the best of both breakfast worlds in this whole grain, veggie-packed dish.
Each waffle has a good mix of protein (10 grams) and fiber (5 grams), while also offering the sweet spice of traditional zucchini bread. While the texture of these waffles is a bit softer – they won’t fully “crisp” due to the zucchini’s moisture content – they do hold up nicely at breakfast time and when refrigerated for a convenient, satisfying snack later on (guilty as charged on this one!).
So the next time you’re falling into a savory-or-sweet breakfast predicament, know that you don’t necessarily have to choose – try for both!
Zucchini Bread Waffles
- 1 ½ cups oat flour
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- ¼ teaspoon xanthan gum
- ¼ teaspoon salt
- 2 eggs
- ⅔ cup reduced-fat (2%) plain Greek yogurt
- 1 cup grated zucchini
- ¼ cup maple syrup
- 2 Tablespoons vegetable oil
- 1 teaspoon vanilla extract
- Toppings of choice (toasted coconut, walnuts, Greek yogurt, etc.)
- Plug in and pre-heat a waffle iron.
- In a medium-sized mixing bowl, whisk together the oat flour, baking powder, cinnamon, xanthan gum, and salt.
- In a separate bowl, whisk the eggs until slightly frothy. Mix in the yogurt, zucchini, maple syrup, oil, and vanilla until smooth.
- Add the wet ingredients to the oat flour mixture, whisking until fully incorporated.
- Drop a few large spoonfuls of batter onto the heated waffle iron and cook until toasted on the outside.*
- Remove waffle from the iron and add your toppings of choice.
*I recommend choosing a slightly longer cooking time on the waffle iron (e.g., 4 out of 5), given the higher moisture content of these waffles.
Serving Size: 1 waffle (no toppings)
Total Fat: 11g
Saturated Fat: 1g
Total Carbohydrate: 42g
Dietary Fiber: 5g
*nutrition facts are estimations