Can I freeze Zucchini Cheddar Waffles?

Absolutely! They freeze beautifully. Just cool them completely, then freeze in a single layer before transferring to freezer bags. They'll keep for 2 months - perfect for quick breakfasts!

How do I prevent soggy waffles?

Squeeze that zucchini like it owes you money! Seriously, thorough draining is key. Also, don't stack them while hot - single layer on a wire rack keeps them crisp.

Can I use other cheeses?

Oh yes! Pepper jack makes them spicy, gouda adds richness, even parmesan gives a nice salty kick. Just keep it to 1 cup total so the batter holds together.

Why did my first waffle stick to the iron?

That first one's always tricky! Make sure your iron's properly preheated and greased. If it happens, just scrape off what you can - the next ones will be perfect.

Can I make these gluten-free?

You bet! I've had great results with cup-for-cup GF flour blends. The texture comes out just slightly more delicate but still delicious.

Zucchini Cheddar Waffles in 20 Minutes

Description

Crispy zucchini cheddar waffles make a delicious savory breakfast or snack. They’re easy to prepare and packed with flavor.

Ingredients

2 cups grated zucchini
1 cup shredded cheddar cheese
1 cup all-purpose flour
2 eggs
1/4 cup milk
2 tbsp melted butter
1 tsp baking powder
1/2 tsp salt
1/4 tsp black pepper

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Instructions

Preheat your waffle iron.
Squeeze excess moisture from grated zucchini using a clean towel.
Mix all ingredients in a large bowl until well combined.
Scoop batter onto hot waffle iron.
Cook for 4-5 minutes until golden brown.
Serve warm.

Notes

Drain zucchini well to prevent soggy waffles.
Add chopped herbs for extra flavor.
Store leftovers in airtight container for up to 2 days.

Prep Time: 10 mins
Cook Time: 15 mins
Category: Breakfast
Method: Waffle Iron
Cuisine: American