A few weeks ago I wrote about my struggles with a picky eater, then I tried making these zucchini-filled waffles. As my son ate them, I quietly celebrated—this was one of the first times he willingly ate a vegetable in a long while. Of course, the next day he declared he didn’t like them anymore, so the picky-eater battle resumed.
Even if the kids weren’t consistent, my husband and I enjoyed the waffles. They work great for breakfast or for a casual “breakfast for dinner.” I like adding a handful of chocolate chips for a little extra sweetness—after all, waffles and chocolate are hard to beat.
The best part about adding zucchini is that it blends into the batter so you don’t taste it, yet you still get the added nutrients. It’s an easy, sneaky way to include more vegetables in the family diet.
Chocolate Chip Zucchini Waffles
Ingredients
- 1 2/3 Cup Milk
- 2 Eggs
- 2 Tbsp Water
- 2 Cups Flour or gluten-free all-purpose flour (Better Batter recommended)
- 2 Tbsp Brown Sugar
- 1 Tbsp Baking Powder
- 1 Tsp Vanilla Extract
- 1/2 Cup Shredded Zucchini
- 1/4 Cup Chocolate Chips
- Powdered Sugar Optional
- Syrup
Instructions
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Preheat your waffle iron. In a stand mixer (or large bowl), combine the ingredients in order. Fold in the chocolate chips last.
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Pour a small amount of batter onto the hot waffle iron, following your machine’s guidelines. Close and cook until the indicator signals they are done.
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Repeat with remaining batter.
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Serve warm, dusted with powdered sugar or topped with syrup, butter, or your favorite toppings.
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Makes about 8 waffles.
Nutrition
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Enjoy — and who knows, maybe your picky eaters will give these a try!
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