The only thing that gets me through the week is Waffle Sunday.
I know that might sound strange. After all, most people live for the weekend or for Sunday night football. Hardly anyone I know lives for a breakfast food on Sunday morning. Except, of course, for me!
The reason why I love Sunday, or “Waffle Sunday” as we’ve dubbed it in my house, so much is because, if you haven’t already guessed, I love to bake. And Waffle Sunday gives me an excuse to bake, experiment with, and create various waffle recipes. And then enjoy them all!
Each Sunday I try to come up with a new and different recipe. Sometimes this just means adding carrots or apples to an old recipe, but every once in a while I’ll come up with a new waffle flavor altogether. Well, today was definitely that day and Zucchini definitely qualifies as a “new and different” flavor!
I was actually inspired to try Zucchini waffles when this wonderful Instagrammer suggested I try adding zucchini to my waffles. Now, as you know, one of my favorite things to do is to turn my favorite kinds of cakes and cookies into waffle flavors. (Cough my Ginger Snap inspired Ginger Spice Apple Waffles and Pumpkin-Apple Pie Waffles.) So turning Zucchini bread into a waffle sounded ingenious to me!
So my plan last week was to wake up early Sunday morning and whip up a batch of Zucchini Bread Waffles. Of course, I didn’t realize at the time that Sunday happened to be Father’s day. And instead of spending the morning enjoying a huge stack of waffles, my family decided to take my dad out for “brunch”.
Well, I couldn’t let the zucchinis go to waste! Therefore, Waffle Tuesday was created! (Monday was too hectic to sit down and enjoy waffles, unfortunately.)
And let me just say, waking up to these waffles on a Tuesday morning, with over half of the week staring me in the face, definitely lifted my spirits. A lot.
Have you ever noticed that Zucchini Bread is practically one of the moistest, and most delicious, breads out there? These waffles have pretty much the same thing going for them. Each one is incredibly moist, and has the perfect balance of sweetness and heartiness. Not to mention they’re gluten free and so buttery they’ll make you drool. Oh, and may I add that the recipe doesn’t actually require any butter, sugar, oil, or flour? So how on earth do they taste buttery? It’s the zucchini baby! (No, but really. Zucchini takes on a buttery taste once cooked, which makes these waffles irresistible.)
This week, we may have had to postpone Waffle Day to Tuesday, but that just means that there’s only 5 days until I can enjoy these babies again!
Gluten Free Zucchini Bread Waffles
- 1 3/4 c old fashioned oats (or 1 1/2 c oat flour)
- 1 tsp plus 1 tbs flax seeds
- 3/4 tsp baking soda
- 1/2 c unsweetened applesauce
- 1 1/2 tsp vanilla extract
- 1 tsp lemon juice
- 1 egg white (or 3 tbs egg whites)
- 1 1/4 c milk of choice (I used almond milk)
- 1 1/2 tsp cinnamon
- 3/4 tsp nutmeg
- 3 medium zucchinis
- 1/4 c chopped walnuts (optional)
- stevia to taste
Process oats and 1 tsp flax seeds in a blender or food processor until they have reached the consistency of oat flour. In a mixing bowl, mix all dry ingredients together, including oat flour. Add milk, applesauce, vanilla, lemon juice, and egg white and stir until combined. Add stevia until desired sweetness is reached (or substitute with about 2 tbs brown sugar). Peel and grate zucchinis, then stir into the batter. Fold in walnuts. Heat up a waffle iron and grease with cooking spray. Pour about 1 c of batter onto iron (if using an 8 in belgian waffle iron), sprinkle on scant tsp of flax seeds, close iron, and allow the waffle to cook for roughly 8 minutes (time may vary based on size). Once it’s cooked through, plate it and top with desired fruit, syrup, etc. Enjoy!
Nutrition Information (from myfitnesspal.com)
(Yields 4 servings)
Nutrition information calculated does not include walnuts. Including 1/4 c walnuts, each waffle is as follows: 259 calories, 10 grams of fat, 35 carbs, and 10 grams of protein.