1 1/2cupszucchinigrated, with excess moisture squeezed between paper towels
AlmendrinaAlmond Cream from Spain – if you can find it – it’s amazing with these waffles!
ice cream or whipped cream
Preheat the waffle iron. If you will not be serving the waffles immediately, preheat the oven to 175 degrees F and place an oven proof metal cooling rack in the center of the oven.
In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt. In a smaller bowl, whisk the buttermilk, melted butter, and eggs. Stir the zucchini into the buttermilk mixture. Add the buttermilk mixture to the flour mixture, stirring until just combined; do not overmix; a few lumps are ok.
When the waffle iron is ready, pour the batter in the waffle maker (about 1/2 cup per waffle, depending on the size of your waffle mold), and bake for 3 minutes. Transfer the waffles to the prepared metal cooling rack (be sure not to stack waffles as this will make it soggy) in the oven until serving, or serve immediately. Enjoy with fruit, syrup and if you’re feeling especially indulgent, a scoop of ice cream.
Can I Freeze Waffles?
Yes! Cool the waffles completely on a cooling rack. Place a layer of parchment or wax paper between the waffles and store in a freezer bag or resealable container in the freezer.
How to Reheat Waffles
To reheat the waffles, preheat the oven to 350°F. Lay the waffles in a single layer on a baking sheet and bake for 10-15 minutes, or until heated through.