These waffles are a delicious way to enjoy a gluten-free breakfast with a fun twist. Packed with chocolate and shredded zucchini, they’re moist, flavorful, and perfect for a cozy morning treat.
Start by heating up your waffle iron according to the directions that came with it. In a big bowl, mix together the brown rice flour, sorghum flour, cocoa powder, baking powder, and cinnamon until everything is well combined. In another bowl, whisk the zucchini, soy milk, eggs, water, oil, and honey until smooth. Pour the dry ingredients into the wet and stir until the batter comes together evenly.
Spray the waffle iron with some cooking spray to keep the waffles from sticking. Pour about a cup of batter onto the iron, close the lid, and cook for around 5 minutes, or until the waffle is crispy and nicely browned. Keep spraying the iron between batches and repeat until you’ve used up all the batter. Enjoy!
- Grate the zucchini finely and squeeze out excess moisture to keep the batter from becoming too wet.
- Preheat the waffle iron well to ensure crispy edges and even cooking.
- Use dairy-free milk or yogurt if you want to make the recipe vegan or dairy-free.
These waffles are a delicious way to enjoy a sweet treat without gluten. The zucchini adds moisture and a subtle veggie boost, while the chocolate creates a rich, comforting flavor. They are perfect for a healthy breakfast or a special snack.
Serve warm with a drizzle of maple syrup or honey for added sweetness. Fresh berries or a dollop of whipped cream also pair nicely. For a fun twist, add a scoop of vanilla ice cream on top for a dessert option.
Allow the waffles to cool completely before storing. Keep them in an airtight container in the refrigerator for up to three days. To reheat, toast or warm in an oven to restore crispness. You can also freeze cooked waffles and toast them straight from the freezer.
