Slightly modified and added to a Barefeet in the Kitchen recipe, a slightly different than a recipe I posted last year | Serves: 2 | Time: ~20 min
Ingredients
1 large or 2 small #zucchini, shredded
2 cups whole wheat flour
1 tbsp plus 1 tsp baking powder
1 tsp kosher salt
2 eggs
1 1/2 cups almond milk
1 teaspoon vanilla
Yogurt sauce (1 cup greek yoghurt, 1 tbsp parsley, 2 tsp garlic powder, 1 tbsp lemon juice), to serve
Tomato salad (3/4 cup chopped cherry tomatoes, 1 tbsp diced red onion, S&P, 1 tsp EVO), to serve
Instructions
Preheat the waffle iron.
Shred the zucchini and then place it into a clean dish towel. Press the moisture out of the zucchini and set aside. I put the shredded zucchini in a colander, sprinkled with salt and let it drain for about 20 minutes than forced out some more water. Obviously this adds a good bit of time to the process, but it saves having to wash a dish towel.
Whisk together the dry ingredients in a medium size bowl and set aside.
In a large bowl, whisk together the eggs, milk and vanilla. Add the dry ingredients and whisk again to combine. Add the zucchini and stir gently to combine.
Add your batter to the waffle iron and cook according to your iron's instructions. Ours cooks for about 5 minutes.
While the waffles cook, mix up the yoghurt sauce and the tomato salad.
Transfer the waffles to plates, and add yoghurt sauce and tomato salad on top or to the side. Use vegan yoghurt if you're dairy free, or skip all together.