| Level: | Easy |
| Total: | 30 min |
| Active: | 30 min |
| Yield: | 12 waffles |
Ingredients
- 2 cups grated zucchini, squeezed with paper towels
- 2 carrots, peeled and grated
- 3 cups all-purpose flour
- 4 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon grated nutmeg
- 1/2 teaspoon kosher salt
- 2 1/2 cups buttermilk, at room temperature
- 4 tablespoons butter, melted
- 1/4 cup granulated sugar
- 1 tablespoon vanilla extract
- 3 large eggs, at room temperature
- Nonstick cooking spray, for spraying the waffle iron
- 8 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 tablespoon maple syrup
- 1 tablespoon vanilla extract
- About 1/2 cup milk, at room temperature
Instructions
- Preheat the waffle iron to the regular setting.
- For the waffles: Toss together the zucchini and carrots in a bowl. Mix the flour, baking powder, cinnamon, nutmeg and salt in a separate bowl, then toss with the zucchini and carrots to coat them.
- In a separate pitcher, mix the buttermilk, melted butter, granulated sugar, vanilla and eggs. Pour the buttermilk mixture over the zucchini mixture, stirring gently.
- For the syrup: Mix together the cream cheese, powdered sugar, maple syrup and vanilla in a bowl. Add enough milk to thin it to a syrup texture. Set aside. (If your syrup is lumpy, you can strain it for a smoother finish.)
- Spray the waffle iron with nonstick cooking spray and scoop in the batter. Cook until golden, about 5 minutes depending on your waffle iron. Repeat with the remaining batter.
- Serve the waffles drizzled with the cream cheese syrup.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 351 |
| Total Fat | 15 g |
| Saturated Fat | 7 g |
| Carbohydrates | 46 g |
| Dietary Fiber | 1 g |
| Sugar | 20 g |
| Protein | 8 g |
| Cholesterol | 81 mg |
| Sodium | 399 mg |
Reviews
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Dessert for breakfast – tastes like carrot cake and it is delicious!
These waffles were truly delightful! Cream cheese for syrup was a good choice!
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We liked these, but next time I will double the sugar and cinnamon quantities, and cut nutmeg in half. Overall a good base recipe. They do take longer to cook than normal waffles.
These waffles are fantastic! I froze them and put them in my toaster in low to heat up. Tip, needs two cycles if frozen. I love them!!
My 11 year old Son loves these waffles. He has Type1 Diabetes. I used this wonderful recipe and switched out the following: flour for wheat flour and sugar for monk-fruit. For the sauce I switched out powder sugar for powdered monk-fruit and maple syrup for majic maple syrup (no sugar/1 carb). For our second time around we made 2 dozen and froze them. He loves it and his sugar levels stay in a low and safe range, after this meal. Before he was diagnosed his favorite food was waffles and pizza. He has maybe eaten one regular waffle since his diagnosis, until now. Thank you for this recipe, he will be eating these waffles for a lifetime.
Delicious. Made with GF flour. Yum
Delicious and unexpected
My boys (ages 8, 5 and 2) loved these! We’re a gluten free household so I used bobs red mill 1-to-1 gluten free flour and they turned out perfect. I’ll be sure to make them again. Also, my 8 year old was the only one to notice the zucchini and carrot in these. I told him they were sprinkles (and it worked)