Zucchini Bread Waffles Recipe

Zucchini Bread Waffles Recipe

Waffles are a terrific food for self-feeding babies: tender, simple to cut into sticks, and easy to pack with healthy ingredients like whole grain flours and even veggies. These Zucchini Bread Waffles for baby-led weaning, from my cookbook Baby-Led Feeding, are one of my favorite recipes when zucchini is in season. But I’ll look the other way if you buy zucchini in the winter or spring. 🙂

I like to make a double batch of these to freeze for easy breakfasts and snacks. To freeze, line a baking sheet with parchment paper and lay the waffles in a single layer on the parchment. Place the baking sheet in the freezer until the waffles are frozen, then transfer the waffles to a plastic freezer bag or other container. (If you put the waffles into a bag or container straight-away they will stick and be difficult to separate when you want to defrost just one or two.)

To defrost, microwave the waffle for a minute or so. Or, just pop it into the toaster. For baby, cut the waffle into sticks or small pieces.

Zucchini Bread Waffles

INGREDIENTS

1 cup all-purpose flour

3/4 spelt flour or whole-wheat flour

1/4 cup cornstarch

1/4 cup sugar (optional)

1 Tbs. ground cinnamon

2 tsp. baking powder

1/2 tsp. ground nutmeg

3 eggs, beaten

1 cup whole milk

4 Tbs. unsalted butter, melted

1 Tbs. vanilla extract

2 cups grated zucchini

Nonstick cooking spray

1. Preheat a waffle iron to medium-high.
2. In a large bowl whisk together the flours, cornstarch, sugar, cinnamon, baking powder, and nutmeg. Add the eggs, milk, butter, and vanilla, and stir to combine. Stir in the zucchini.
3. Spray the waffle iron with nonstick cooking spray. Ladle the batter into the waffle iron and cook until browned, 5 to 6 minutes. Repeat with the remaining batter.
4. Cool and cut into strips or small pieces.

Makes 10 waffles

For more breakfast inspo, check out these 15 Toast Ideas for Babies and Toddlers.

Photo by Lauren Volo