Gluten-Free Zucchini Cheddar Waffles
Delicious gluten-free waffles packed with zucchini and cheddar cheese, perfect for a flavorful breakfast.
Ingredients
For the Waffles
- 1 cup grated zucchini (squeezed dry) Ensure to squeeze out excess moisture
- 1 cup gluten-free all-purpose flour
- 1 cup shredded cheddar cheese Feel free to experiment with different cheeses
- 1 cup milk (or a non-dairy alternative)
- 2 large eggs
- 1/4 cup olive oil
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon garlic powder
- to taste salt and pepper
Instructions
Preparation
- Grate the zucchini using a box grater and squeeze out any excess moisture using a clean towel or paper towels.
- In a large mixing bowl, whisk together the gluten-free flour, baking powder, baking soda, garlic powder, salt, and pepper.
- In another bowl, mix the milk, eggs, and olive oil until smooth.
- Gradually add the wet ingredients to the dry mixture, stirring until just incorporated.
- Gently fold in the grated zucchini and shredded cheddar cheese until evenly mixed.
- Preheat your waffle iron according to the manufacturer’s instructions and grease lightly with non-stick spray or coconut oil.
Cooking
- Pour the appropriate amount of batter onto the preheated waffle iron. Close the lid and cook according to the manufacturer’s instructions (usually about 4-5 minutes) or until golden brown and crispy.
- Carefully remove the waffles from the iron and serve them warm with your choice of toppings.
Notes
For best texture, always squeeze out excess moisture from the zucchini. You can store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.