Scrumptious waffles packed with zucchini and carrots. These tasty waffles are crunchy on the outside, soft on the inside and taste like carrot cake. These waffles can be served with warm cinnamon cream cheese sauce.
Like so many of you, I have an abundance of zucchini at home and I’ve been incorporating them into many recipes. (You will definitely notice that in a month to come.) But hey, when you see some gorgeous, huge zucchini baskets at the market, how can you possibly just walk by? The answer is, “you can’t!” So I grab first and then think about what to do with it later.
This weekend, I made some delicious zucchini carrot waffles and got the same look from both of my guys. The look of “Disgust” taking over in their head. (If you haven’t watched Inside Out, you may not get the reference but you get the jist.) Before they could say “no, thank you,” I told them to just try it. Hubs’ first words were, “mmm, this tastes like carrot cake!” As the little one just said, “whipped cream, please!” …And both gobbled up the waffles.
These waffles are a great way to use up all the beautiful, fresh zucchini that you haul from your garden or from the market. They’re also great for back to school time. This is a pretty big batch but you can make one or two and freeze them in a freezer-friendly zip-lock bags. Homemade waffles make a great easy breakfast during the week.
*Cinnamon Cream Cheese Sauce is optional but it will really make these waffles taste like carrot cake.*
Zucchini Carrot Cake Waffles
- 2 cups finely grated zucchini
- 2 cups finely grated carrots
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 2 eggs
- 1/2 cup low fat buttermilk
- 1 tsp vanilla extract
- 2 1/4 cups all purpose flour
- 1 Tbsp baking powder
- 1 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg fresh grated if possible
- Pinch salt
- Cinnamon Cream Cheese Sauce:
- 4 oz cream cheese chopped
- 1/3 cup heavy whipping cream
- 2 Tbsp brown sugar
- 1/2 tsp ground cinnamon
- 1 tsp vanilla extract
- Grate zucchini and carrots on a fine grater and add it to the mixing bowl. Do no squeeze or drain.
- Add eggs, buttermilk, oil, vanilla extract and sugar and whisk together until evenly incorporated.
- Whisk in flour, cinnamon, baking powder, salt and nutmeg.
- Let the batter stand for about 10 minutes, while your waffle maker is heating up.
- I recommend cooking waffles of a slightly lower temperature so they can cook a little longer (probably medium-high but it will depend of you waffle maker). That way they will be crispy on the outside and veggies will have extra time to cook.
- For sauce: Add all ingredients into a small sauce pot over medium heat. Let it start heating through then whisk slowly but constantly until the mixture is smooth and creamy. This will only take about 5 minutes. (I recommend using a silicone covered whisk so your pot doesn't get scratched.)
Check out these great recipes from other bloggers:
Peanut Butter Zucchini Bread from Tastes of Lizzy T
Apple Carrot Zucchini Muffins from Wine & Glue
Pineapple Zucchini Sheet Cake from Taste and Tell
Chocolate Zucchini Cake from Cookies and Cups
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More Delicious Recipes From Me:
Giant Chocolate Zucchini Muffins
Jess @ Flying on Jess Fuel says
Mmmm! Great way to get some veggies into your breakfast. That cinnamon cream cheese sauce sounds DIVINE. Love!!
Thank you, Jess!! 🙂
Julie @ Julie's Eats & Treats says
Uhhhh did you really just make me carrot cake for breakfast? So thoughtful of you!!!
Totally! Want some?
Thank you 🙂
My batter was more like a brownie batter then a waffle batter. Is that normal for this recipe?
It is hard to tell without seeing it. But if the waffles were a little softer for your taste feel free to add a 1/4 to a 1/3 of flour to make them a little thicker.