Cinnamon zucchini waffles recipe might just become your new breakfast obsession. I never expected zucchini to play so nicely in a waffle, but here we are crispy outside, tender inside, with a hint of cinnamon that wakes up your taste buds. If you’re thinking, “Waffles with veggies? Really?” hang tight. This combo works better than you’d think.
Why You Should Try Cinnamon Zucchini Waffles
You might be wondering why zucchini in waffles? Well, zucchini adds moisture without making the waffles soggy, plus it sneaks in some veggie goodness without shouting “healthy.” The cinnamon spices things up, giving it that warm, cozy vibe perfect for morning or even a snack. I’ve made these for weekend brunches and casual dinners everyone’s always surprised by how tasty and satisfying they are.
Variations I’ve Tried
I like to switch things up depending on what’s in the kitchen or my mood:
- Swap cinnamon for pumpkin pie spice for a fall twist.
- Add a handful of chopped nuts or chocolate chips for crunch and sweetness.
- Use almond or oat flour instead of regular flour for a gluten-free version.
- Toss in some shredded carrot or apple to mix up the veggie profile.
- Drizzle with maple syrup or honey, or go savory with a dollop of Greek yogurt and herbs.
Ingredients
Instructions
- Preheat the waffle iron according to manufacturer instructions.
- In another bowl, beat the egg and then whisk in the milk, vegetable oil, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir just until combined.
- Fold in the grated zucchini gently.
- Lightly grease the waffle iron and pour the batter onto it, spreading evenly.
- Cook waffles until golden brown and crisp, about 4-5 minutes.
- Serve warm with your favorite toppings.
Notes
Serving Ideas
These waffles shine with simple toppings:
- A drizzle of maple syrup and a sprinkle of chopped nuts.
- Greek yogurt and fresh berries for a tangy contrast.
- A smear of almond butter and sliced bananas.
- For a savory twist, top with avocado slices and a sprinkle of chili flakes.
Expert Tips for Cinnamon Zucchini Waffles
- Don’t skip squeezing the zucchini. Waterlogged batter equals soggy waffles.
- Use fresh cinnamon for the best flavor punch.
- If you don’t have buttermilk, mix regular milk with a teaspoon of lemon juice and let it sit for 5 minutes.
- Let the batter rest for 5-10 minutes before cooking. It helps the flour hydrate and improves texture.
- Clean your waffle iron promptly after use zucchini can leave a sticky residue.
Leftovers
- Cool completely before stacking with parchment paper between each.
- Store in an airtight container or freezer bag.
- Reheat in a toaster or oven to bring back the crispiness.
They keep for about 2 months in the freezer, perfect for a quick breakfast on busy mornings.
Common Mistakes to Avoid
- Skipping the zucchini moisture squeeze this one’s a waffle killer.
- Overmixing the batter; it should be lumpy, not smooth.
- Using too much sugar, which can cause waffles to brown too fast and taste overly sweet.
- Cooking on a waffle iron that’s not hot enough; patience pays off here.
Nutrition Facts
- Calories: 230 kcal
- Carbohydrates: 30 g
- Protein: 6 g
- Fat: 8 g
- Fiber: 3 g
- Sugar: 7 g
These waffles offer a nice balance of carbs and protein, plus fiber from the zucchini. A tasty way to sneak in some veggies without even trying too hard.