With the additional spices in these waffles, I really enjoyed them with Waffle Sauce. My boys had a great time pouring waffle sauce on top and then grating nutmeg all over theirs as well.
Brown Sugar and Spice Whole Wheat Zucchini Waffles
3 medium zucchinis, approximately 4 cups shredded, closer to 2 cups after the water is pressed out.
4 cups whole wheat flour, I used freshly ground hard white wheat
3 tablespoons baking powder
2 teaspoons kosher salt
1/2 cup brown sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon cloves
3 cups buttermilk, I used the whey leftover after making butter, plain milk is fine as well
1/2 cup olive oil, light flavor
2 teaspoons vanilla
Preheat the waffle iron. Shred the zucchini and then place it on a clean dishtowel. Lay a second dishtowel on top; press the moisture out of the zucchini and set aside. Whisk together the dry ingredients in a medium size bowl and set aside.
In a large bowl, whisk together the eggs, milk and vanilla. Add the dry ingredients and whisk again to combine. Add the zucchini and stir gently to combine.
If you are using fresh whole wheat, let the batter rest for 5-10 minutes before cooking the waffles. Letting it rest allows the fresh wheat to absorb more of the liquid and it will thicken the batter.
Grease the waffle iron in-between batches. I keep butter right beside the waffle iron and just run it across the plates right before pouring the next waffle. I also like to keep the cooked waffles on a wire rack in the oven set at 200 degrees, while I am cooking the rest of the waffles. This way everything stays hot and crisp while we wait to eat together. Enjoy!
FREEZER MEAL: Let the waffles cool completely before storing them in an airtight freezer bag. Reheat them in the toaster or in the microwave.