Zucchini Waffles with Cabot Cheddar
Breakfast & Brunch
For a terrific way to incorporate zucchini into your breakfast, make these delicious, cheesy zucchini waffles.
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¼ teaspoon pepper
- 2 large eggs
1¼ cup shredded zucchini, about 1 small
- 1 cup low-fat milk or buttermilk
4 tablespoons melted Cabot Unsalted Butter, plus more for serving if desired
3 ounces Cabot Vermont Sharp Cheddar, shredded (about ¾ cup)
Oil for waffle iron, as necessary
Preheat waffle iron according to manufacturers’ instructions.
Whisk flour, whole-wheat flour, baking powder, salt and pepper in a medium bowl.
Beat eggs in a large bowl. Add zucchini and milk and stir to combine. Mix in butter, stirring constantly. Add flour mixture and stir to moisten. Add cheese and stir to combine.
Oil waffle iron, and cook batter according to manufacturers’ instructions. Serve hot with additional butter if desired.
- Serving Size
- 1 waffle
- per serving
- 18 grams
- Saturated Fat
- 8 grams
- 100 milligrams