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Once your batter is prepared, it’s time to cook those delicious zucchini cornbread waffles. This step is crucial for achieving that perfect texture and flavor. Remember, gently folding the mixtures together is vital to avoid overmixing, which can lead to tough waffles. Treat the batter with care!

Zucchini Cornbread Waffles

Elevate your breakfast game with these delightful Zucchini Cornbread Waffles! This scrumptious and nutritious recipe combines the comforting flavors of cornbread with the fresh goodness of zucchini and sweet corn. Perfect for busy mornings, brunch gatherings, or as a tasty snack, these waffles are both versatile and satisfying. Plus, they cater to various dietary preferences. Enjoy a bite that's crispy on the outside and fluffy on the inside, while sneaking in some veggies!
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Ingredients
  

1 medium zucchini, grated (about 1 cup)

1 cup cornmeal

1 cup all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 cup buttermilk (or milk with 1 tablespoon vinegar added)

2 large eggs

1/4 cup honey or maple syrup

1/4 cup melted butter (or vegetable oil)

1 cup sweet corn kernels (fresh, frozen, or canned)

1/2 cup shredded cheese (optional, such as cheddar or pepper jack)

Chopped chives or green onions for garnish (optional)

Instructions
 

Prep the Zucchini: Grate the zucchini using a box grater. Place it in a clean kitchen towel or cheesecloth and squeeze out excess moisture. Set aside.

    Mix the Dry Ingredients: In a large mixing bowl, whisk together the cornmeal, all-purpose flour, baking powder, baking soda, and salt until well combined.

      Combine the Wet Ingredients: In another bowl, whisk together the buttermilk, eggs, honey (or maple syrup), and melted butter.

        Incorporate the Zucchini and Corn: Add the grated zucchini and sweet corn to the wet ingredients. If using cheese, stir it in at this stage as well.

          Combine Mixtures: Pour the wet mixture into the bowl of dry ingredients. Gently mix until just combined. It’s okay if the batter is slightly lumpy; avoid overmixing.

            Preheat Waffle Iron: Preheat your waffle iron according to the manufacturer's instructions. Lightly grease it with cooking spray or a brush of oil for easy release.

              Cook the Waffles: Pour the batter onto the preheated waffle iron, using a ladle or measuring cup (about 1/2 to 3/4 cup per waffle, depending on your iron). Close the lid and cook until golden brown and crispy, typically 4-6 minutes, but check the instructions for your specific waffle maker.

                Serve: Once cooked, carefully remove the waffles from the iron. Serve immediately, garnished with chopped chives or green onions if desired. They pair beautifully with butter, honey, or a dollop of fresh yogurt.

                  Storage: If you have leftovers, cool the waffles completely and store them in an airtight container in the refrigerator for up to 3 days. They also freeze well; wrap them individually in foil and store in a freezer bag for up to 2 months.

                    Prep Time, Total Time, Servings: 15 minutes | 30 minutes | Serves 4 (approx. 8 waffles)