Chocolate Zucchini Waffles

I never set out to make zucchini waffles.  I'm such a fan of shredded zucchini pancakes/latkes, with butter and parmesan, that I think of zucchini nearly always as a savory, not a sweet. [Heed the words!  Pay no attention to this cake or these muffins!]

When I get overwhelmed with zucchini in the summer I reflexively grab the Food Processor, slap on the 'fine shred' disc, and shred those puppies up before freezing cups of shredded squash in bags.  I've noticed I get about 1/2 cup of squash back, when it's thawed and I've squeezed all the water out, so this summer I will be packing 2 cup bags, though right now all the garden volunteers are pie pumpkins, not zucchini, so I'm not overwhelmed.  Yet.  

Just another week in Squashzilla-land.

In the dead of winter (see photo below), when even my never-say-die Swiss chard has given up, these bags of green goodness cheer me and make me want to celebrate. With chocolate.  It's good to celebrate with chocolate, right?

Try these now, or shred and freeze some zucchini to have a mini summer celebration this winter.  Either way, you're in for a treat.

 

Chocolate Zucchini Waffles (adapted from Alton Brown's Good Eats Waffle recipe)            makes 16 square waffles, especially if you overfill the last one

3/4 stick (3 ounces) melted butter
24 ounces buttermilk (how I learned to make mine, here)
4 eggs
1 1/2 teaspoons vanilla
1 1/2 cups unbleached all purpose flour
1 cup white whole wheat flour
1/2 cup cocoa powder
4 1/2 Tablespoons sugar
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1 1/2 teaspoons kosher salt
1 1/2 cups shredded zucchini, squeezed as dry as you can get it


In a large bowl, combine melted butter, buttermilk, eggs, and vanilla.  Dump the dry ingredients on top, and stir until nearly combined.  Add the zucchini, and stir until just incorporated. Then, to quote Alton Brown--walk away!  Just walk away! [Yes, we still say that to each other at this point in the waffle-making process.]  After a nice dog walk, or a shower, or some time noodling around on my FB page, or Pinterest, preheat your waffle iron and give it a swipe with oil or spray.  I use about 1/2 to 2/3 cup of batter per waffle, and cook these on the middle setting with good results.

This post is shared at the Wednesday Fresh Foods Link Up, What's Cookin' Wednesday, What's In The Box, the From The Farm Blog Hop, Clever Chicks Blog Hop, Tasty Tuesdays.

And, if you're feeling the heat these days, here's what it was like out the first time I made these waffles:

Simon is stalking the squirrel at the base of the feeder.