Say hi to Day 2 of zucchini week. I’ve got a little something savory for you today in breakfast form. MY GOODNESS THESE WAFFLES.
They taste like cornbread and a waffle had a baby. A sweet lovely food baby with a little heat from jalapeno cause you know how we do on AK. WE GET SPICY.
And apparently sassy too. I’ve been using a lot of caps lately. Apologies. My only excuse is the fact that I’m legitimately so excited when I get to talk about a new recipe with you. Forgive me?
K good.
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So let’s get to it: zucchini cornbread waffles. With a hint of jalapeno, sweet honey and sharp cheddah. (That’s not a typo by the way, I like saying cheddah.)
But can we talk real quick about cornbread. I’m a firm believer that cornbread just isn’t the same without a little sweetness from honey. And a little touch of butter. Anyone disagree?!
MAKE THESE WAFFLES NUMEROUS WAYS!
These waffles are my new favorite because you could make them multiple ways, so don’t worry if you’re not into jalapeno in your waffles. Just leave it out, and/or replace with blueberries. I’ve also included the cheddar and sweet corn as optional, so please know that you have the option to make these babies a sweeter kind of waffle if you’d like.
My favorite way to have them is with a little side of turkey bacon, a fried egg and a side of avocado. And if I wanna get a little fancier, I throw it all together and make a waffle sandwich.
DAYUM.
More zucchini recipes you’ll love
- Fluffy Whole Wheat Zucchini Bread Pancakes
- Spiced Apple Zucchini Bread with Cream Cheese Glaze
- Heart Healthy Olive Oil Salted Chocolate Chip Zucchini Muffins
- Summer Garden Crustless Zucchini Pie
- Spiced Zucchini Sweet Potato Cake with Cream Cheese Frosting
Get all of my zucchini recipes here!
Okay, I’ll be back tomorrow with chocolate cake. Get excited! If you make this recipe, please leave a comment below letting me know how you liked it, or post a photo to Instagram and tag #ambitiouskitchen!
Sweet Corn Honey Jalapeno Zucchini Cornbread Waffles with Turkey Bacon & Eggs
Ingredients
- For the dry:
- 1 cup whole wheat pastry flour
- 1 cup yellow cornmeal
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- For the wet:
- 1 cup shredded zucchini, squeezed of excess moisture with a paper towel (from 1 medium zucchini)
- 1 egg
- 3 tablespoons melted and cooled butter (can also use coconut oil)
- 3 tablespoons honey
- ½ cup nonfat plain greek yogurt
- 1/2 cup almond milk (or regular milk)
- 1 jalapeno, seeded diced
- Optional: ½ cup shredded cheddar cheese
- Optional: 1/2 cup sweet corn
- To serve:
- 12 slices cooked turkey bacon
- 6 fried eggs (can also use scrambled eggs!)
- honey, for drizzling
- avocado slices
Instructions
-
Preheat waffle iron and generously spray with nonstick cooking spray.
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In a medium bowl whisk together the dry ingredients: whole wheat pastry flour, cornmeal, baking powder and salt.
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In a separate large bowl, mix together the shredded zucchini, egg, butter, honey, greek yogurt and almond milk until well combined. Add wet ingredients to dry ingredients and mix until just combined. Fold in sweet corn, jalapeno and cheese (if using).
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Pour about 1/3 of the batter into a belgian waffle iron and cook until steam stops and waffles are golden brown and slightly crispy on the outside.
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If they need more crispiness or if you want to warm them up again, you can always allow them to cool for a few minutes, then pop them in the toaster. Recipe makes 3 belgian waffles. Serves 6. Serving size: 1/2 belgian waffle.
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Top each waffle half with a drizzle of honey and a fried egg. Serve with 2 slices of turkey bacon.
Recipe Notes
To freeze waffles: Cool them on wire racks when they are done cooking. Then line a baking sheet with parchment paper, add waffles and place in freezer. This helps them stay straight and perfect for toasting. Freeze for 2-3 hours like this (or up to 6). Then remove from freezer and place the waffles in ziploc bags. Seal bags tight. Waffles will stay good for up to 3 months.
Nutrition info for 1/2 belgian waffle + 1 egg + 2 slices of turkey bacon: 454 calories | 16.6g fat | 47.6g carbs | 5.5g fiber | 10.3g sugar | 27.9g protein
Nutrition
35 comments
Right now I have a waffle iron on my theoretical Christmas list, but because of people (read: amazing inspirational cooking angels) like you, I’m clearly not going to make it to December without a waffle iron. So…thank you? 🙂
Also…waffle iron brand recommendations?
Try this one: http://amzn.to/2uum78r
Hi there! I was wondering, instead of waffles, can I make bread with this receipe? Like same measurements? Thx 🙂
You could probably bake them as muffins and get a similar result! <3
Thank you 🙂
I don’t have a waffle iron and really don’t have the space for one.. I assume these would work as pancakes?
Yes for sure!
Yum! I will for sure be making these this weekend.
The perfect brunch!
Totally digging zuch week, and I really like your cornmeal flour combo for these bad boys.
We’re having so much fun with it over here. Yes it adds such a great texture in these!
Do you know what the calories might be per serving?
Hi Amanda! 1/2 of the Belgian waffle has 304.
I’ve just discovered the magic of putting shredded zucchini into things, and I can’t wait to try this recipe! Does the flour HAVE to be pastry flour, or do you think regular whole wheat flour would work just as well?
Hey Anna–I use regular whole wheat and I sift it through a strainer a few times and that gives it more of a pastry like consistency. I also find I have to add a little more milk to the flour to thin out the body a bit :-).
I just made this and HOLY GOD DAMN. They’re really delicious and so unique. They made for a pretty easy clean up, too.I can’t wait to make them again!
So happy you loved them!! Perfect for brunch (or even a side at dinner!)
Pair these cornbread waffles with bacon and eggs for a delicious, wholesome breakfast.
I love your recipes and am so excited to make these!! Can you substitute finely ground oat flour for the whole wheat pastry flour?
I think that would work, let me know how they turn out for you.
Really delicious recipe! My waffles came out very thick and perfectly golden. I will be sharing this on my food page, @myfeelgoodmeals! I loved it.
Amazing! Glad you loved them!
These were scrumptious! I’m putting this on my list of favorites.
So happy to hear that!
These waffles were delicious! Super fluffy and flavorful. I used hot honey in place of regular and it added an extra kick!
LOVE hot honey! Such a great idea. Glad you loved these!
I made these this morning for a lovely Sunday breakfast – they were absolutely amazing perfect in every way! I used regular flour, butter and diced jalapeño from a jar. I packed my zucchini…firmly but not as much as I could have. I did not add corn or cheese ( but sounds good). They came out of my waffle maker easily and looked exactly like the picture—beautiful! Thanks!
Woohooo! So glad they turned out well and that you loved them 🙂
I have a question on the waffles can I substitute vegan cheese for the cheddar cheese thank you
Hi, Molly! Yes, you can definitely use vegan cheese 🙂
This recipe was a great “different” way to use up some of the abundance of zucchini. The flavour was delicious in the waffles with the hint of sweet and little punch from the Jalapeno, I added the optional cheese, but not the corn. I didn’t have a beligin waffle iron and so I made these in the waffle maker I had (smaller indents). These are substantial waffles (heavy) and are filling to eat. We enjoyed them for dinner with bacon and eggs and smoothie on the side, but spent dinner wondering what else might be good with these waffles… a piece of chicken or a bowl of chili would also make fine companions. To us they seemed like they could be an outstanding side dish.
These are THE MOST INCREDIBLE WAFFLES. They’re such a unique combination of cornbread and waffles and a perfect sweet / savory option (we topped with honey butter, a dollop of Greek yogurt for creaminess, and an extra drizzle of honey). Plus, they’re the perfect way to use zucchini, corn, and jalapeños from the farmers market this summer!
I took out all the seeds the first time I made these but I think I’ll leave some next time for a little heat. They were the perfect combination of savory and sweet and very dense so they could truly be a meal.
Love these so much – Glad they turned out great, they are totally the best combo of savory and sweet 😍