Zucchini Bread Waffles with Coconut and Chocolate Chips
All summer long I’ve been wanting to make Zucchini Bread Pancakes (Vegan, GF, Sugar-free version here), since the day I heard about them and it never did happen. Now, here we are in September and my mom has been making zucchini bread for us, with chocolate chips from our old family recipe, for a couple of weeks, and you’d think I’d be over it but I’m not because it’s the BEST recipe ever. Don’t be fooled by the fact that it’s loaded with shredded summer squash, fresh out of the garden, because this zucchini bread should be called “Zucchini Cake”, it’s so sweet and decadent and definitely dessert-worthy.
My inclination is to use the food processor to quickly shred the zucchini for this recipe, but I happened to pick up this box grater in a junk shop last weekend, because I just thought it was a groovy thing to have (no pun intended), and it really did the job in about the same amount of time, with less parts to clean! If you would like to pick one up, I found a nice new one for you here. It’s great (grate! I can’t stop) for shredding vegetables and cheese and there is a cool slicer on the side that I used today at lunch to slice cucumber in seconds.
Here is what you will need for this simple Zucchini Bread recipe. You might wonder why I keep talking about Zucchini Bread and not waffles and I’m going to tell you in a minute. First, I’m going to talk about the recipe. For many years I thought it was my grandmother’s recipe and I had the handwritten card in my recipe box for a while (during a few years of that time we thought it was missing), but my mom recently informed me that it was given to her by my brother’s kindergarten teacher. She’s pretty sure. (That’s how we roll.) Anyway, it’s one of those old, simple, recipes that is slightly vague because of its handwritten nature, but we’re quite sure it’s the best thanks to the aforementioned “lost years”, during which we had to make-do with other recipes. (To our knowledge, a better one does not exist. You’re welcome.)
Here’s how simple it is: mix the (6) dry ingredients together then add the (4) wet ingredients at once and stir. Add some optional additions; nuts, coconut, and chocolate chips are suggested. So, I had this sneaking suspicion that I could make this batter into waffles, based on the fact that we used to make “cake batter waffles” when my kids were young and had sleepover parties. Finally, this weekend when I was making zucchini bread, I mixed up an extra batch of batter and poured it into my poor neglected waffle maker, for research, of course.
Lo, and behold: Zucchini Bread Waffles with Coconut and Chocolate Chips were born! Oh, there was happy dancing. To the basic Zucchini Bread batter, I added 1 cup of unsweetened shredded coconut and 1/2 cup semi-sweet chocolate chips. The recipe suggests 1.5 cups of additions and I normally use all (1.5 cups) chocolate chips and no coconut. But today, I was feeling coco-nutty and I also didn’t want to put too much chocolate into the waffle maker. They turned out DELICIOUS.
I topped them with coconut yogurt sweetened with a tablespoon of honey, and some sliced almonds. (They would also be incredibly delicious with the white chocolate labneh, from my mini lemon cake recipe.) One recipe will make about 12 large round waffles, or 2 loaves of zucchini bread. (Or one large loaf and three small loaves, or 8 waffles and two mini loaves of bread.)
The waffles, or the loaves, can be frozen and thawed for use at another time. To freeze the waffles, place them on a baking sheet in the freezer until they are frozen solid and then place them in a zip-lock freezer bag and place back in the freezer. They can be thawed in the oven or the toaster.
To freeze the bread, I wrap the individual loaves in foil and then place them inside a zip-lock freezer bag. They can be thawed at room temperature in a couple hours. The limits of the freezer time have never been tested since we can’t seem to keep ourselves from eating them for longer than a couple weeks.
Left unsupervised today, while writing this blog post, I discovered that the toasted waffles also make excellent ice-cream sandwiches. But, did I really need to tell you that? Please forgive me. I’m sure you could have figured that out on your own.
Those zucchini are growing larger as we speak, so let’s not waste any more time looking at pictures. Let’s do this.
- 3 cups all-purpose flour
- 2 cups sugar
- 1 tsp salt
- 1 tsp cinnamon
- 1 tsp baking powder
- 1 tsp baking soda
- 3 cups shredded zucchini
- 1 cup veg oil (I use safflower)
- 3 eggs
- 1 tsp vanilla extract
- 1 cup unsweetened shredded coconut
- 1/2 cup semi-sweet chocolate chips
- Heat waffle iron, to med-high temperature.
- Place flour, sugar, salt, cinnamon, soda and powder in a large bowl. Whisk to combine.
- Add zucchini, eggs, oil and vanilla to dry ingredients and mix until combined completely.
- Add coconut and chocolate chips and stir until evenly distributed.
- When waffle iron is hot, lightly coat with oil and cook approximately 1/3-1/2 cup of zucchini batter at a time, according to waffle maker instructions.
- Serve immediately, or freeze and thaw in oven or toaster.
- This recipe can be made into 2 standard loaves of bread. Pour into greased loaf pans and bake at 325 degrees for 1 hour.