Zucchini Bread Donut Waffles. That's a mouthful.
But that's exactly what they are. The flavors of zucchini bread, but with a dense, donut-cake texture, cooked in a waffle iron instead of fried. It's the best of all worlds! Actually, if I'm being honest, they would be even better fried...but I'm trying to be healthier.
Nonetheless, these little breakfast treats were delicious. I served them with powdered sugar on top, and a side of maple-vanilla bean-cinnamon glaze.
They're best straight out of the waffle iron, they lost their crispiness and texture the next day. I also allowed the batter to sit in the fridge for 12 hours (after making a first batch immediately). Both batches were delicious, however the batch that rested for 12 hours was more dense, so it's up to you!
These treats are a great way to sneak in some veggies without sacrificing flavor. I mean, who doesn't like zucchini bread??? They're also filling and gluten-free!
Ingredients: (makes 10-12 small 'waffles')
1 cup all-purpose gf flour
1/2 cup almond flour
1/4 teaspoon cinnamon
1 teaspoon baking powder
pinch of salt
1 cup finely grated zucchini, with juices squeezed out
1 teaspoon vanilla bean paste (or just vanilla extract)
2 tablespoons maple syrup
1/4 cup greek yogurt mixed with 1 tablespoon water
3 tablespoons melted butter
1/4 cup maple syrup
1/2 teaspoon vanilla bean paste
1/2 teaspoon cinnamon
1 tablespoon powdered sugar
In a bowl mix together flours, cinnamon, baking powder and salt. In a separate bowl, whisk zucchini, egg, vanilla, maple syrup, brown sugar, greek yogurt, and melted butter.
Gradually add dry ingredients to wet, whisking until there are no more lumps. If you like a more dense, cake-like donut, allow batter to sit in fridge for several hours. If not, prepare waffle iron on medium-high setting. Spray with non-stick spray and add batter 1 hefty tablespoon at a time.
Serve with powdered sugar or maple-cinnamon glaze.