Sourdough Zucchini Waffles

5 from 3 votes

A delicious recipe for Sourdough Zucchini Waffles. They're light and fluffy on the inside with a crispy exterior, and packed with zucchini - a breakfast everyone will love!

Prep Time15

Cook Time15

Total Time30

Course: Breakfast, Brunch

Cuisine: American

Servings: waffles

Calories: 241kcal

Author: Jessica Vogl

Equipment

Ingredients

1 cup zucchini shredded and drained
2 eggs lightly beaten
¾ cup milk non-dairy or regular dairy
¼ cup vegetable or canola oil
2 Tablespoons granulated sugar
2 Tablespoons brown sugar packed
200 grams (about ¾ cup) sourdough discard unfed, at room temperature
6 Tablespoons unsalted butter melted
1 ½ cups all-purpose flour
2 teaspoons baking powder
1 teaspoon kosher salt
2 teaspoons ground cinnamon
¼ teaspoon ground nutmeg

US Customary - Metric

Instructions

Shred the zucchini on the large holes of a box grater, then press between layers of paper towels* to remove excess moisture. Set the zucchini aside.
In a large bowl, whisk eggs until beaten. Add milk, vegetable oil, sugars, and sourdough discard and whisk to combine. Pour in the melted butter and stir until combined. Stir in the shredded zucchini.
In a medium bowl, whisk together flour, baking powder, salt, cinnamon, and nutmeg. Pour the dry ingredients into the wet ingredients. Stir until just combined (the batter will be slightly lumpy from the zucchini).
Heat your waffle iron and brush with butter or spray with cooking spray. Pour batter (about ⅓ cup per waffle) on the iron and cook the waffles until golden brown. Serve immediately with your favorite toppings.

Video

Notes

*Press between layers of paper towels, or gather the shredded zucchini into a ball, wrap with paper towels, and wring out excess moisture over the sink.

To make these with active sourdough starter, replace the sourdough discard with active starter (200g). You will not need to make any other changes to the recipe.

Nutrition