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When it comes to breakfast or brunch, finding a dish that is both delicious and healthy can sometimes feel like a challenge. Enter Zucchini Carrot Waffles, a delightful recipe that combines the nutritional powerhouses of zucchini and carrots into a light, fluffy, and flavorful meal option. These waffles not only cater to health-conscious eaters but also provide a unique twist on the traditional waffle, making them a perfect choice for those seeking to elevate their morning routine.

Zucchini Carrot Waffles

Discover the deliciousness of Zucchini Carrot Waffles, a healthy twist on your traditional breakfast. These nutritious waffles blend the goodness of zucchini and carrots, resulting in a fluffy texture packed with essential vitamins and minerals. Perfect for any meal of the day, they pair wonderfully with sweet or savory toppings. Enjoy them topped with yogurt, poached eggs, or fresh herbs. Elevate your morning routine with this versatile and satisfying dish!
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Ingredients
  

1 medium zucchini, grated and excess moisture squeezed out

1 medium carrot, grated

1 cup all-purpose flour (or substitute with whole wheat flour for a healthier option)

1 teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

½ teaspoon ground cinnamon

2 large eggs

¾ cup milk (dairy or plant-based)

¼ cup vegetable oil or melted coconut oil

1 tablespoon honey or maple syrup (optional for added sweetness)

½ cup shredded cheese (optional, for savory waffles)

Fresh herbs (such as minced chives or parsley, optional for savory waffles)

Instructions
 

Prep the Zucchini and Carrot: Begin by grating the zucchini and carrot using a box grater or food processor. After grating the zucchini, place it in a clean dish towel, twist the towel, and squeeze out as much moisture as possible to avoid soggy waffles.

    Mix Dry Ingredients: In a large mixing bowl, combine the flour, baking powder, baking soda, salt, and ground cinnamon. Whisk these dry ingredients together until they are thoroughly blended.

      Combine Wet Ingredients: In a separate bowl, crack the eggs and beat them lightly. Then add in the milk, vegetable oil, and honey or maple syrup if you're using it. Mix until the ingredients are well incorporated and smooth.

        Combine Mixtures: Pour the wet mixture into the bowl with the dry ingredients. Carefully fold the two mixtures together until they are just combined. It’s important to avoid overmixing; the batter should maintain a slightly lumpy texture.

          Add Zucchini and Carrot: Gently fold in the squeezed zucchini, grated carrot, and if desired, the shredded cheese and fresh herbs. Ensure that these ingredients are distributed evenly throughout the batter.

            Preheat Waffle Iron: Preheat your waffle iron according to the manufacturer's instructions. If necessary, lightly grease the cooking surface with cooking spray or a pastry brush dipped in oil.

              Cook the Waffles: Once the waffle iron is hot, pour enough batter onto the center to cover the waffle grid, taking care not to overfill (the amount may vary based on your iron's size). Close the lid and cook for about 5-7 minutes according to the manufacturer's guidelines, or until the waffles are golden brown and crispy.

                Serve: Carefully remove the waffles and serve them warm. Enhance your waffles with your choice of toppings such as fresh yogurt, a scoop of sour cream, a drizzle of honey, or even slices of avocado for a savory touch!

                  Store Leftovers: If you have any leftover waffles, let them cool completely before transferring them to an airtight container. Store in the refrigerator for up to 3 days. To reheat, simply pop them into a toaster or place them in the oven for a delightful crispiness!

                    Prep Time, Total Time, Servings: 15 minutes | 25 minutes | 4 servings