Blueberry- Zucchini Waffles
Prep time
Cook time
Total time
Copyright Toby Amidor, The Easy 5-Ingredient Healthy: Simple Recipes to Make Healthy Eating Delicious, Rockridge Press, 2018. Photo courtesy of Gail Watson Photography.
Cuisine: Breakfast
Serves: 8 servings
  • Nonstick cooking spray
  • 1 cup unbleached all-purpose flour
  • 1 cup whole-wheat pastry flour
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • 2 large eggs, beaten
  • ¾ cup low-fat (1%) milk
  • ¼ cup 100% pure maple syrup
  • ½ cup unsweetened applesauce
  • 2 tablespoons canola oil
  • 1 medium zucchini, shredded
  • 1 cup fresh or thawed frozen blueberries
  1. Preheat a standard waffle iron and coat with cooking spray. 2. In a medium bowl, sift together the all-purpose flour, whole-wheat pastry flour, baking powder, cinnamon, and salt.
  2. In a separate medium bowl, whisk together the eggs, milk, maple syrup, applesauce, and oil.
  3. Gently fold the dry ingredients into the wet ingredients until just combined, being careful to not overmix. Gently fold in the zucchini and blueberries until incorporated.
  4. Cook the waffles for about 6 minutes, or according to your waffle iron’s instructions, using 1 cup of batter per waffle. Trans- fer the cooked waffle to a plate, and repeat with the remaining batter to make a total of 4 waffles.
  5. Slice each waffle in half, and place one half in each of 8 resealable containers.
  6. Storage: Place airtight containers in the refrigerator for up to 1 week. To freeze, place freezer-safe containers in the freezer for up to 2 months. To defrost, refrigerate overnight. To reheat, microwave uncovered on high for 45 seconds, or reheat in a toaster oven.
Nutrition Information
Serving size: ½ waffle Calories: 281 Fat: 7 g Saturated fat: 1 g Carbohydrates: 47 g Sugar: 16 g Sodium: 359 mg Fiber: 3 g Protein: 8 g
Recipe by Toby Amidor Nutrition at