If you are what you eat, this week I’m about 75% zucchini. Back in the spring I planted a whole row of them because I wanted to make sure I had enough. Since we also have a share at a local CSA farm, we’ve had to redefine the word “enough” as it relates to zucchini. At one point a few weeks ago I had a dozen of them in my fridge. Folks, this is when we get creative.
Since I’m up to my ears in zucchini, this week the blog will be, too. I’ll be sharing zucchini every day; today I’m starting with breakfast. These waffles are kid-approved.
Double Chocolate Zucchini Waffles
Preheat waffle iron as directed by the manufacturer. Shred 1 small or 1/2 medium zucchini until you have about 3/4 cup of shreds (If you’ve never shredded zucchini, you needn’t peel it; rinse it well and simply cut off both ends, then use the coarser side of your grater to grate the quantity you need.) In a medium bowl beat the eggs, then add milk and oil. Beat in cocoa to mix completely, then add sugar. Add the dry ingredients, mixing well, then stir in zucchini shreds and chocolate chips. Follow manufacturer’s instructions to use the correct amount of batter in the waffle iron (mine uses 1/3 cup). This recipe makes about 8 waffles. Sprinkle waffles with powdered sugar or top with fresh fruit and syrup.
What do you think? What’s your favorite way to eat zucchini for breakfast?