What do you do with an overabundance of zucchini and kids who won't touch it with a 10 foot pole? Why, douse it in chocolate of course! I had fun coming up with a recipe that sneaks in veggies, uses up my produce, and is kid-friendly. Nathan and I tasted these tonight while I was making them for my freezer club and decided they could be served with ice cream on top. We'll see what the kids think in the morning. My guess is someone will complain that they saw a small green speck in theirs but will be persuaded to "press on" after one taste of the chocolaty goodness. I'll update this if they were a true failure, but I'm fairly confident this recipe will become part of our usual rotation.
Next morning update: Success with the kids! I even told them about the zucchini in them and no one cared. So two thumbs up for this recipe.
Double Chocolate Zucchini Waffles
Makes: 15 four inch waffles
1 cup whole wheat flour
1/2 cup cake flour (or white flour)
1 tablespoon baking powder
1/2 teaspoon baking soda
1 1/2 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup cocoa powder, sifted
1/4 cup brown sugar
1/4 cup coconut oil, melted (butter will work)
2 eggs
1 3/4 cup milk (I used almond milk)
1 tsp vanilla
1 cup zucchini, pureed in food processor (pureed pumpkin would work here)
1 cup chocolate chips
Mix dry ingredients (first seven ingredients, through cocoa powder) in large bowl. In a separate bowl, whisk together brown sugar and melted coconut oil. Whisk in beaten egg, milk, and pureed zucchini. Add wet ingredients to the dry ingredients and whisk until just combined (do not over mix). Stir in chocolate chips. Pour about 1/4 cup mix per waffle and cook according to waffle iron instructions (mine takes about 3 1/2 minutes for each batch).
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