Ingredients
- 1 ⅓ cups brown rice flour
- ¼ cup dark cocoa powder
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 2 cups shredded zucchini
- 1 cup soy milk
- 2 eggs, beaten
- ½ cup water
- ¼ cup vegetable oil
- ¼ cup honey
- cooking spray
Why This Dish Is Worth Trying
These waffles are a delicious way to enjoy a treat that feels indulgent but also sneaks in some veggies. They are naturally gluten-free and have a moist, tender texture thanks to the zucchini. Plus, the chocolate adds a rich flavor that makes breakfast feel special.
Cooking Tips You Should Know
- Make sure to squeeze out excess moisture from the grated zucchini to prevent soggy waffles.
- Preheat your waffle iron well to get a nice crispy exterior.
- Use a non-stick spray or brush the waffle iron lightly with oil to avoid sticking.
- Preheat your waffle iron well to get a nice crispy exterior.
- Use a non-stick spray or brush the waffle iron lightly with oil to avoid sticking.
Step 1
Heat up your waffle iron according to the instructions that came with it. In a large bowl, mix together the brown rice flour, sorghum flour, cocoa powder, baking powder, and cinnamon until everything is well combined. In another bowl, whisk the grated zucchini, soy milk, eggs, water, oil, and honey until smooth. Pour the dry ingredients into the wet and stir until just combined—don’t worry if the batter is a little lumpy.
Step 2
Spray the waffle iron with cooking spray to prevent sticking, then scoop about a cup of batter onto it. Close the lid and cook the waffle until it’s crispy and nicely browned, which usually takes around 5 minutes. Keep spraying the iron between batches and repeat until all the batter is gone. Enjoy them warm!
Serving Recommendations
Serve warm with a drizzle of maple syrup or honey and a sprinkle of powdered sugar. Fresh berries or sliced bananas also pair well for a fresh contrast. For extra indulgence, add a dollop of whipped cream or a scoop of dairy-free yogurt.
Keeping It Fresh
Allow the waffles to cool completely before storing. Keep them in an airtight container in the refrigerator for up to 3 days. To enjoy later, reheat in a toaster or oven to bring back their crispness. You can also freeze them for up to 2 months; just thaw and reheat before serving.
Frequently Asked Questions
Can I use a different type of flour instead of brown rice flour?
Yes, you can substitute with other gluten-free flours like almond or oat flour, but the texture may vary.
How do I store leftover waffles?
Store them in an airtight container in the fridge for up to 3 days or freeze for longer storage.
Can I make these waffles dairy-free?
Yes, using soy milk already makes it dairy-free, just ensure your cooking spray is also dairy-free.
Do I need to peel the zucchini before shredding?
No, you can shred the zucchini with the skin on for added nutrients and texture.
Can I use a different sweetener instead of honey?
Yes, maple syrup or agave nectar work well as alternatives.
How do I prevent the waffles from sticking to the waffle iron?
Make sure to spray the waffle iron with cooking spray before each batch.
Can I prepare the batter ahead of time?
Yes, you can refrigerate the batter for up to 24 hours before cooking.
Will the waffles freeze well?
Yes, they freeze nicely; just reheat in a toaster or oven for best results.
