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Make THESE with your extra zucchini!

If you're like the rest of us, your garden is brimming with zucchini this time of year! You're probably leaving them on all of your neighbors' porches and making a crazy number of loaves of zucchini bread.

Well, here's an idea for some of those stacked on your counter. Who doesn't love a good WAFFLE... and cream cheese frosting to boot?!?!?!

Zucchini Bread Waffles



2 cups grated zucchini, squeezed with paper towels

2 carrots, peeled and grated

3 cups all-purpose flour

4 teaspoons baking powder

1 teaspoon ground cinnamon

1/2 teaspoon grated nutmeg

1/2 teaspoon kosher salt

2 1/2 cups buttermilk, at room temperature

4 tablespoons butter, melted

1/4 cup granulated sugar

1 tablespoon vanilla extract

3 large eggs, at room temperature

Nonstick cooking spray, for spraying the waffle iron


8 ounces cream cheese, softened

1 cup powdered sugar

1 tablespoon maple syrup

1 tablespoon vanilla extract

About 1/2 c milk, room temperature


Preheat the waffle iron to the regular setting.

For the waffles: Toss together the zucchini and carrots in a bowl. Mix the flour, baking powder, cinnamon, nutmeg and salt in a separate bowl, then toss with the zucchini and carrots to coat them.

In a separate pitcher, mix the buttermilk, melted butter, granulated sugar, vanilla and eggs. Pour the buttermilk mixture over the zucchini mixture, stirring gently.

For the syrup: Mix together the cream cheese, powdered sugar, maple syrup and vanilla in a bowl. Add enough milk to thin it to a syrup texture. Set aside. (If your syrup is lumpy, you can strain it for a smoother finish.)

Spray the waffle iron with nonstick cooking spray and scoop in the batter. Cook until golden, about 5 minutes depending on your waffle iron. Repeat with the remaining batter.

Serve the waffles drizzled with the cream cheese syrup.

Yields 12 waffles

Let us know if you like them! Happy Zucchini Harvest Time!:)

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