Depending on the size of your waffle baker, this recipe should yield anywhere from 4 (large) to 8 waffles. This recipe can also be used for pancakes. Have leftover waffle batter? Use all of the batter to make waffles and freeze the waffles! Homemade frozen waffles!* JUST FOR FUN: ADD IN SOME CHOCOLATE CHIPS TOO! Chocolate Zucchini Waffles!
1heaping cupgrated zucchinisqueezed in a dishtowel or cheese cloth
In a large bowl, whisk together the flour, baking soda, baking powder, sugar, salt and cinnamon. In a separate bowl, whisk together the eggs, milk, melted butter, yogurt and the grated zucchini. Fold the wet ingredients into dry ingredients and mix until somewhat smooth and combined.
Preheat your waffle baker and spray with non-stick baking spray or wipe down lightly with butter to grease the waffle baker. Cook waffles (using about 1/2 cup batter per waffle) until golden and crisp. Every waffle baker is different so cook according to waffle baker instructions. Mine takes about 2 1/2 minutes per waffle. Repeat until all of the waffle batter has been used. Serve with fresh fruit and maple syrup if desired! Enjoy!
*If freezing the waffles, I have found that they freeze and re-heat better if they are smaller so, with my waffle baker, I break/separate my waffles into the little triangles and freeze those.