Friday, September 4, 2015

Dark Chocolate Zucchini Bread Waffles

I know that everybody's life is busy, but sometimes I just don't know how I do it. And yet, I always find time to do even more than I thought possible. A typical day in my life looks like a 6:00am alarm, throw on a quick layer of mascara, grab a hard-boiled egg from the fridge, and out the door by 6:30am. Leave work by 4pm, then head to the gym and home to catch up on homework (working on my human resources certificate). Somehow I find one last burst of energy to make dinner, photograph it, and blog every night. Kudos to all you parents out there, who do all of this and more!! While I am a creature of habit, sometimes it is nice to just do nothing, have a nice breakfast, fresh ground coffee, and lounge with my fiance and some Netflix. Last weekend I got the chance to do just that, with these waffles (I originally wrote pancakes instead, whoops). All the traditional flavors of chocolate zucchini bread, but in crispy waffle form. While there is not much sugar in this recipe, they taste perfectly sweet and they are full of healthy ingredients like eggs, almond milk, coconut oil, and the star of the show, zucchini!

Dark Chocolate Zucchini Bread Waffles

  • 1 cup cake flour
  • 1 cup whole wheat pastry flour
  • 1/2 cup unsweetened cocoa powder
  • 1/4 cup dark brown sugar
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 2 eggs, room temperature
  • 2 cups almond milk
  • 1/2 cup coconut oil, liquid
  • 1 tsp. vanilla
  • 1 cup shredded zucchini (1 medium squash), excess liquid squeezed out
  • 1 cup dark chocolate chips
  • butter & syrup for serving

In a large bowl, whisk together the flours, cocoa powder, sugar, baking powder, baking soda, and salt. In a small bowl, whisk together the eggs until smooth. Add the eggs to the dry ingredients as well as the milk, coconut oil, and vanilla. Whisk until smooth.

Fold in the zucchini and chocolate chips.

Heat up your waffle maker, spray with non-stick cooking spray (if needed) and add 1/2 cup batter to the hot surface. Cook in batches until all batter has been used.

Serve crispy warm waffles with butter and syrup.

Freeze any leftover waffles and heat up in the toaster to enjoy at a later date. 

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