- 3 cups grated carrots
- 3 cups grated zucchini, skin on*
- 2 large eggs, lightly beaten
- 1/4 cup minced herbs of choice (dill, basil, thyme, tarragon, parsley, etc)
- 2 teaspoons onion powder
- 3/4 cup whole wheat flour
- 1½ teaspoons kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup maple syrup
- 2 teaspoons Sriracha
My zucchini-carrot waffles (with or without the spicy maple syrup) is a recipe you will love a whole brunch! The waffles are moist and flavorful, and the grated veggies lend a colorful confetti that brings a sense of celebration to each bite. The fresh herbs steal the show, and you can use whatever aromatic green gems tickle your taste buds. And while I highly recommend drizzling my Sriracha maple syrup over the top — which fills each pocket with addictive sweet heat — you can also opt for plain maple syrup or a dollop of yogurt.
Technique tip: Use the largest hole of a box grater for the zucchini. Measure 3 cups grated zucchini prior to draining (after draining it will be less).*
Swap option: May swap in oat flour, all-purpose flour, gluten-free all-purpose flour or chickpea flour. This does not work with almond flour.
Drain the grated zucchini with paper towels to remove as much moisture as possible. Add drained zucchini to a large mixing bowl with all other ingredients. Mix until well blended.2.
Heat the waffle iron and mist with nonstick spray. Once heated, add a heaping 1/4 cup batter to each waffle compartment, close lid and cook for about 15 minutes. Because it's a veggie-based batter, it'll take longer than traditional flour waffles to firm. When the waffles are ready, use a fork or bamboo skewer to carefully loosen the edges and lift them out of each compartment. Serve immediately or place them on a baking sheet in a low oven to keep warm until your batches are complete and you're ready to eat.3.
Serve with a dollop of yogurt or drizzle of maple syrup on top. If you're a fellow spice lover, try mixing a squirt of Sriracha sauce with maple syrup for a fiery kick!