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
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
- Preheat a waffle iron to medium-high.
- 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.
- 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.
- 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.
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Photo by Lauren Volo