Hint of Honey Zucchini Bread Waffles

Soft and fluffy with just enough honey sweetness to make for the perfect breakfast!

Course Breakfast

Cuisine American

Prep Time 10

Cook Time 10

Total Time 20

Servings large belgian-style waffles

Calories 343

Author Kim

1 large or 2 smaller zucchinis ends trimmed
1-1/2 cups flour spoon in measuring cups (I used whole grain spelt flour; whole wheat or all-purpose flour will also work.)
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1-1/2 cups milk I used hint of honey vanilla Almond Breeze almond milk.
2 large eggs
1 teaspoon pure vanilla extract
2 tablespoons honey

Grate zucchini using the large holes of a grater. Squeeze moisture out of grated zucchini using a strainer or dishtowel, set zucchini aside.
Heat waffle maker.
In a large mixing bowl, combine flour, baking powder, salt and cinnamon.
In separate large bowl, whisk together the milk, eggs, vanilla extract and honey. Stir wet ingredients into dry ingredients until smooth. Fold in the zucchini and mix well.
Spray the waffle maker with cooking spray and pour about 1/4 cup batter (depending on size of waffle maker) evenly over the bottom of the waffle maker and close the top. Cook according to directions of your machine. Repeat with remaining batter.
Serve with your favorite toppings; such as butter, maple syrup and/or fresh fruit.

Slightly adapted from Gimme Some Oven.

Waffles freeze well. Let cool completely on a wire rack, then freeze in an airtight container or zippered bag.