Zucchini Waffles + Weekly Menu

The recipe Zucchini Waffles + Weekly Menu can be made in approximately 20 minutes. One portion of this dish contains roughly 12g of protein, 16g of fat, and a total of 431 calories. This recipe serves 7. For $1.06 per serving, this recipe covers 20% of your daily requirements of vitamins and minerals. 18 people were glad they tried this recipe. It is a good option if you're following a dairy free diet. If you have zucchini, salt, coconut oil, and a few other ingredients on hand, you can make it. A few people really liked this side dish. It is brought to you by Prevention Rd. With a spoonacular score of 58%, this dish is pretty good. Banana Nut Waffles + Weekly Menu, Zucchini and Corn Chili + Weekly Menu, and Chickpea, Zucchini, and Cauliflower Tacos + Weekly Menu are very similar to this recipe.

Servings: 7

Preparation duration: 10 minutes

Cooking duration: 10 minutes

 

Ingredients:

2½ cups unsweetened almond milk

2 Tbsp baking powder

2 tsp cinnamon

1/3 cup coconut oil, melted and cooled

4 large eggs

1½ cups all-purpose flour

1½ cups white whole wheat flour or whole wheat pastry flour

2 tsp salt

⅔ cup sugar

2 tsp pure vanilla extract

2 large zucchini, ends trimmed and grated

Equipment:

waffle iron

mixing bowl

paper towels

sieve

whisk

Cooking instruction summary:

Preheat waffle maker.After grating the zucchini, use a strainer, dishtowel, or paper towel to gently squeeze moisture out of the zucchini; set aside.In a large mixing bowl, combine flours, baking powder, salt, cinnamon, and sugar; whisk well.In another large bowl, whisk together the coconut oil, almond milk, eggs, and vanilla extract. Add the dry ingredients to the wet and mix until just combined; fold in the zucchini until well-incorporated.If indicated, spray the waffle maker with cooking spray and scoop batter over about half of the bottom grate surface; close and cook according to manufacturers directions, or about 4-5 minutes. Repeat with remaining batter and serve hot.

 

Step by step:


1. Preheat waffle maker.After grating the zucchini, use a strainer, dishtowel, or paper towel to gently squeeze moisture out of the zucchini; set aside.In a large mixing bowl, combine flours, baking powder, salt, cinnamon, and sugar; whisk well.In another large bowl, whisk together the coconut oil, almond milk, eggs, and vanilla extract.

2. Add the dry ingredients to the wet and mix until just combined; fold in the zucchini until well-incorporated.If indicated, spray the waffle maker with cooking spray and scoop batter over about half of the bottom grate surface; close and cook according to manufacturers directions, or about 4-5 minutes. Repeat with remaining batter and serve hot.


Nutrition Information:

Quickview
425k Calories
11g Protein
15g Total Fat
63g Carbs
11% Health Score
Limit These
Calories
425k
21%

Fat
15g
24%

  Saturated Fat
10g
63%

Carbohydrates
63g
21%

  Sugar
21g
24%

Cholesterol
106mg
35%

Sodium
832mg
36%

Alcohol
0.41g
2%

Get Enough Of These
Protein
11g
23%

Manganese
1mg
77%

Selenium
34µg
49%

Phosphorus
448mg
45%

Calcium
307mg
31%

Vitamin B1
0.39mg
26%

Folate
95µg
24%

Vitamin B2
0.4mg
23%

Potassium
754mg
22%

Fiber
5g
21%

Vitamin C
16mg
20%

Iron
3mg
19%

Vitamin B3
3mg
17%

Vitamin B6
0.32mg
16%

Magnesium
62mg
16%

Copper
0.22mg
11%

Zinc
1mg
10%

Vitamin B5
0.9mg
9%

Vitamin A
343IU
7%

Vitamin K
4µg
5%

Vitamin B12
0.25µg
4%

Vitamin E
0.64mg
4%

Vitamin D
0.57µg
4%

covered percent of daily need
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