August is Enormous Zucchini Season in Wisconsin, when one day’s neglect of the garden means squash the size of your arm. When that happens, we have little choice but to get creative. Example: chocolate zucchini waffles.
At our house, we’ve been sneaking vegetables into dessert for nearly a decade now, and it always feels like winning. In truth, we don’t really sneak the veggies in — we offer full disclosure to everyone we’re feeding so they know the wholesome truth. When we cook the veggies in cocoa, however, nobody ever complains. Because chocolate.
You really can’t even tell there’s zucchini in these waffles. While we kept the sugar (relatively) low, they’re plenty sweet and satisfying.
These are good enough on their own, but we like them topped with vanilla ice cream and peanut butter syrup. Okay, sure, maybe that erases the healthy factor a bit, but life is all about balance, no?
Chocolate Zucchini Waffles
These tasty chocolate zucchini waffles form a decadent dessert, and you’d never know there’s a 1/3 cup of veggies hidden inside each one.
- 1 1/4 cups all-purpose flour
- 1/2 cup cocoa powder
- 1/3 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 eggs (beaten)
- 4 tablespoons butter (melted)
- 1 cup milk
- 2 cups zucchini (grated, excess moisture removed)
Heat up your waffle iron according to manufacturer’s instructions.
In a medium bowl, mix together the dry ingredients
In a large bowl, whisk together the eggs and milk ingredients until frothy, then mix in the melted butter.
Add the grated zucchini, stirring just until it’s distributed.
Slowly add the dry ingredients to wet ingredients, stirring until just combined.
Pour batter into the waffle maker and cook until golden, about 5-6 minutes depending on your waffle iron.