Zucchini Cornbread Waffles

In recent years, the culinary world has witnessed a remarkable surge in the popularity of creative waffle recipes. Traditional breakfast waffles, often associated with sweet toppings and syrup, have evolved into a versatile dish that can be enjoyed at any time of the day. From savory to sweet, waffles can adapt to various flavors and ingredients, making them a favorite among home cooks and food enthusiasts alike. Among the innovative variations, zucchini cornbread waffles stand out as a nutritious and flavorful option that not only satisfies your taste buds but also provides a boost of essential nutrients.

Discover a delicious twist on your classic breakfast with zucchini cornbread waffles! These savory yet sweet waffles blend the hearty essence of cornbread with the lightness of waffles, making them perfect for any meal. Packed with the nutritious goodness of zucchini and sweet corn, they offer a unique flavor and texture combination. Enjoy them topped with yogurt, cheese, or simply on their own for a delightful and healthy start to your day. Perfect for brunch or a quick snack, these waffles are sure to impress!

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Ingredients

1 medium zucchini, grated (approximately 1 cup)

1 cup cornmeal

1 cup all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 cup buttermilk (or milk mixed with 1 tablespoon vinegar)

2 large eggs

1/4 cup honey or maple syrup

1/4 cup melted butter (or vegetable oil)

1 cup sweet corn kernels (fresh, frozen, or canned)

1/2 cup shredded cheese (optional; cheddar or pepper jack work well)

Chopped chives or green onions for garnish (optional)

Instructions

Prep the Zucchini: Begin by grating the zucchini using a box grater. Transfer the grated zucchini to a clean kitchen towel or cheesecloth, and thoroughly squeeze out any excess moisture. Set the prepared zucchini aside for later use.

Mix the Dry Ingredients: In a large mixing bowl, combine the cornmeal, all-purpose flour, baking powder, baking soda, and salt. Whisk these dry ingredients together until they are evenly blended.

Combine the Wet Ingredients: In a separate bowl, whisk together the buttermilk, eggs, honey (or maple syrup), and the melted butter until smooth and well combined.

Incorporate the Zucchini and Corn: Fold the grated zucchini and sweet corn kernels into the wet ingredient mixture. If you chose to use cheese, add it at this point and mix until evenly distributed.

Combine Mixtures: Carefully pour the wet mixture into the bowl with the dry ingredients. Gently stir until just combined. It’s perfectly fine if the batter remains slightly lumpy; be careful not to overmix, as this can lead to tough waffles.

Preheat Waffle Iron: Preheat your waffle iron according to the manufacturer’s guidelines. For best results, lightly grease the cooking surface with cooking spray or a brush of oil to ensure the waffles release easily.

Cook the Waffles: Using a ladle or measuring cup, pour an appropriate amount of batter (about 1/2 to 3/4 cup, depending on your specific waffle iron) onto the preheated waffle maker. Close the lid and cook until the waffles are golden brown and crispy, which usually takes about 4-6 minutes. Keep an eye on the desired doneness according to your waffle maker's instructions.

Serve: Once the waffles are cooked, carefully remove them from the iron. Serve them immediately while they are warm, garnished with chopped chives or green onions if desired. These waffles are delightful with a pat of butter, a drizzle of honey, or a spoonful of fresh yogurt.

Storage: For any leftovers, allow the waffles to cool completely before storing them in an airtight container in the refrigerator for up to 3 days. They also freeze beautifully—individually wrap the waffles in foil, then place them in a freezer bag for up to 2 months.

Prep Time, Total Time, Servings: 15 minutes | 30 minutes | Serves 4 (approximately 8 waffles)