These delicious low carb waffles are a great way to use up some of that summer zucchini. Grain-free, dairy-free and they freeze well too! My kids loved them.
I have zucchini growing out the wazoo right now. I am sorry for that unfortunate term as it brings up some rather unattractive imagery, but it really is the best way to describe my current zucchini situation. We purchased two little zucchini starts back in May and that seemed like a moderate amount. We had a cool spring so they seemed to be growing rather slowly. And then one of them took off and became an absolute monster, taking over most of the space in the 4×4 raised bed. But the other is no slouch either in terms of production and usually has 3 or 4 zucchini growing. The monster typically has 6 or 7, and they seem to appear overnight. One day they are little finger-long zukes with a blossom and the next day they are huge cylinders ready to be picked.
I was away this past weekend and it was hot, hot, hot. I was careful to pick anything of decent size before I left and my lovely next door neighbours agreed to pick any zucchini that ripened while I was gone. But they didn’t pick any…or so I thought. I came home to 5 new huge zucchini and when I asked if they needed any, they laughed and said “Nope, we’ve got 8 in our fridge”. EIGHT! They picked 8 while I was gone and I already had 3 in my fridge, so I left another 3 big ones in a paper bag on my porch and begged friends to come get them. They were picked up later that day, but the whole scenario is going to repeat itself over and over until October.
Which means my little brain is feverishly thinking of ways to use up zucchini right now. It’s almost all I think about. As I pick another green summer squash from my monster plant, my mind starts turning over ideas. This was one such idea that appealed to me, but I was rather trepidatious about the kids. I was even more trepidatious about my sister’s kids who were visiting and tend to be rather picky eaters. I proceeded anyway and I even made them dairy-free, for my lactose intolerant sister. I figured worst case scenario, just the adults would like them and I could freeze any leftovers.
Boy was I wrong. I came home from a run and almost all of the waffles had disappeared. Apparently everyone liked them and some kids even asked for seconds. I managed to get a few quick photos, but I decided to make them again this week because they were such a hit. This time I made a double batch…you know, just to help use up a little of that zucchini!
These delicious low carb waffles are a great way to use up some of that summer zucchini. Grain-free, dairy-free, and freezable. Kids love them!
- 1 1/2 cups shredded zucchini (about 7 ounces, undrained)
- 1/2 tsp salt
- 1 1/2 cups almond flour
- 1/2 cup golden flax seed meal (can sub another 1/2 cup almond flour)
- 1/4 cup Swerve Sweetener
- 1 tbsp baking powder
- 1 1/2 tsp cinnamon
- 1/2 tsp ginger
- 2 large eggs
- 2 large egg whites
- 1/4 cup avocado oil
- 1/4 cup water
- 1/2 tsp vanilla extract
- Place shredded zucchini in a sieve in the sink and sprinkle with salt. Let drain 1 hour, then press to release as much moisture as possible.
- Preheat waffle iron to medium or medium high and grease if necessary.
- In a large bowl, whisk together the almond flour, flax seed meal, sweetener, baking powder, cinnamon, and ginger.
- Add the drained zucchini, eggs, egg whites, avocado oil, water, and vanilla extract. Stir until well combined.
- Scoop about 1/4 cup of the batter into each section of your waffle iron (depending on how large or how deep your iron is, you may need more or less). Close the lid and cook until well browned. Remove waffles to a cooling rack and repeat with remaining batter.
Serves 8 to 10. For 8 servings, each serving has 3.75g NET CARBS.
Food energy: 239kcal
Total fat: 22.82g
Calories from fat: 205
Total dietary fiber: 5.63g
Erythritol: 7.5 g