Whole Wheat Zucchini Waffles

We have zucchini growing like weeds in the garden! So I just added a entire category devoted to Zucchini! Stay tuned for more recipes to come! Here is a take on zucchini bread batter tweaked in to waffle batter.

Recipe yields: 4 waffles 6 ” in diameter

Ingredients:
1 cup of whole wheat flour
1 cup AP Flour
1/2 tsp Vietnamese Cinnamon
1/4 tsp Nutmeg
Pinch of Allspice
2 TB Ground Flaxseed
2 TB Brown Sugar
2 TB of Canola Oil
1 tsp of Pure Vanilla
1/4 tsp Salt
2 egg whites
1 whole egg
1 cup skim milk
1 Cup Shredded Zucchini (squeeze and pat dry to remove moisture)

1. Sift all dry ingredients into medium bowl.

Set a side.

2. Place milk, oil, vanilla, egg whites, and eggs in separate bowl whisk until combined.

3. Pour wet mixture into dry mixture and whisk until incorporated. Stir in shredded zucchini.

4. Let mixture set 5 minutes and preheat waffle iron.

5. Measure 3/4 to 1 cup of batter on to a cooking sprayed low heat waffle iron.
Spread evenly. Follow waffle iron instructions to cook waffle (my waffle iron did take a while longer because of the thicker batter).

Sprinkle with powdered sugar and Enjoy!