ZUCCHINI BREAD WAFFLES

Zucchini Bread Waffles image

Provided by Ree Drummond : Food Network

Time 30m

Yield 12 waffles

Number Of Ingredients 18

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2 cups grated zucchini, squeezed with paper towels
2 carrots, peeled and grated
3 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon grated nutmeg
1/2 teaspoon kosher salt
2 1/2 cups buttermilk, at room temperature
4 tablespoons butter, melted
1/4 cup granulated sugar
1 tablespoon vanilla extract
3 large eggs, at room temperature
Nonstick cooking spray, for spraying the waffle iron
8 ounces cream cheese, softened
1 cup powdered sugar
1 tablespoon maple syrup
1 tablespoon vanilla extract
About 1/2 cup milk, at room temperature

Steps:

Preheat the waffle iron to the regular setting.
For the waffles: Toss together the zucchini and carrots in a bowl. Mix the flour, baking powder, cinnamon, nutmeg and salt in a separate bowl, then toss with the zucchini and carrots to coat them.
In a separate pitcher, mix the buttermilk, melted butter, granulated sugar, vanilla and eggs. Pour the buttermilk mixture over the zucchini mixture, stirring gently.
For the syrup: Mix together the cream cheese, powdered sugar, maple syrup and vanilla in a bowl. Add enough milk to thin it to a syrup texture. Set aside. (If your syrup is lumpy, you can strain it for a smoother finish.)
Spray the waffle iron with nonstick cooking spray and scoop in the batter. Cook until golden, about 5 minutes depending on your waffle iron. Repeat with the remaining batter.
Serve the waffles drizzled with the cream cheese syrup.