Thursday, August 16, 2012

Double Chocolate Zucchini Waffles

I'm always excited to find new ways to use zucchini. So I HAD to make these after seeing them at Thriving Home. They share great recipes and inspirational thoughts. 

This recipe did not disappoint.  I love it when you can 'hide' healthy ingredients in something and your family has no clue. 

This yummy dish calls for whole wheat flour & coconut oil, which I love.  I also used almond milk. It can also be made sugar free. 

MMM - good!

I topped it with strawberry topping made from cool whip and sugar free strawberry jello....

Another variation of my Cool Peach Dessert (2 ingredients)

These freeze well, so enjoy some now...and some later.
Just thaw and enjoy. 

Enjoy them with peanut butter for breakfast...or how about some nutella???

Yield: 15 - 4" waffles 


1 c. whole wheat flour

(I used white whole wheat)
1/2 c. white flour
1 TB. baking powder
1/2 tsp. baking soda
1-1/2 tsp. cinnamon
1/4 tsp. salt
1/2 c. cocoa powder, sifted
1/4 c. brown sugar
(I used 2 Tb. brown sugar splenda)
1/4 c. coconut oil, melted
(could try butter)
2 eggs
1-3/4 c. milk (I used almond milk)
1 tsp. vanilla
1 c. zucchini, pureed in food processor
(pumpkin would work too)
1 c. chocolate chips
(click here for my sugar free choc chip recipe)

Mix dry ingredients (whole wheat flour through cocoa powder) in large bowl. In separate bowl, whisk together brown sugar and melted coconut oil. Whisk in beaten egg, milk and pureed zucchini.  Add wet ingredients to dry ingredients and whisk just until combined. (Do not overmix). Stir in chocolate chips.  Pour about 1/4 c. mix per waffle onto prepared (spray with cooking spray) waffle maker and bake until done. (About 3 - 3/12 minutes) 

Top with fruit and/or cool whip. 

Yield: 15 - 4" waffles 

These freeze nicely too! 

Linked to Foodie Friends Friday

      Weekend Potluck
         Mix it up Monday
         Ingredient Spotlight - Baking Cocoa