Late summer/early fall usually means a glut of zucchini and it's one of M's favorites. Don't get me wrong: If I put a piece of zucchini in front of him (steamed, roasted, covered in chocolate), he would NOT eat it. But in a waffle with sweet blueberries and toasty whole wheat and flax, he doesn't even notice that he's eating vegetables for breakfast. I don't use syrup because the blueberries and tiny amount of sugar in the batter make them sweet enough, but a spread of almond butter on top is perfect.
Zucchini blueberry waffles
1 cup shredded zucchini (1/2 large zucchini)
2/3 cup fresh blueberries
1 cup AP flour
1 cup whole wheat flour
1 heaping Tbsp flax seed meal
4 tsp baking powder
1 tsp cinnamon
¼ tsp nutmeg
1/8 tsp cloves
¼ tsp salt
2 Tbsp sugar
1 Tbsp butter, melted and cooled to room temp
1 tsp vanilla extract
1 ½ cups buttermilk
Melt 1 Tbsp of butter in the microwave. Set aside.
Shred the zucchini with a box grater and gently press the excess water out, but don’t go crazy. Set aside.
In a large bowl, whisk the eggs and sugar until frothy. Your arm should hurt a little. Do it a little more. Add the melted and cooled butter, vanilla extract, and buttermilk. Whisk until combined and give a few extra turns to recreate some froth.
Add the flours, flax seed meal, baking powder, spices, and salt and fold to combine. Fold in the zucchini and blueberries.
Depending on the size of your waffle maker, spoon about ¼ cup of batter onto the hot surface and follow your appliance’s instructions.
Alternatively, zucchini and blueberry makes a tasty puree with some apples and spinach thrown in for good measure. This one is particularly good when combined with some plain yogurt. I would also use this as a sweet dip for a steak, onion, and goat cheese quesadilla.
Zucchini and blueberry puree
½ large zucchini or whole medium zucchini (about 2 cups), chopped into 1-inch pieces
2 large apples or 3 small apples, peeled and chopped
6 oz blueberries (about 1 cup)
2 cups spinach
olive oil or coconut oil
Bring 1-2 inches of water to a boil in a steamer. Add zucchini and cook for 10 minutes. Add the apples and continue cooking until fork tender, about 5 minutes. Add blueberries and spinach and cook for 3 minutes. Put everything in a blender with a glug of olive oil or coconut oil and whizz until desired texture.