Frugal Friday: Zucchini Freezer Waffles

Zucchini is still going strong in our CSA boxes lately. I feel like I've tried every preparation of zucchini that I can think of:

• Zucchini Chips
• Zucchini Corn Cakes
• Zucchini in a Salad
• Broiled Zucchini as a Side
• Zucchini Chocolate Muffins
• Oven Roasted Zucchini
• Zucchini Muffins with Struedel Topping
• Zucchini Boats

I've done sweet, savory, side, main, and everything in between, it seems!  But I'm not done yet!

I had an unexpected block of time to myself this weekend,  and a giant zucchini from 2 CSA boxes ago staring me in the face.  I knew I wanted to make freezer waffles -- these are a great  healthy afternoon snack for the kids, especially spread with a little homemade strawberry jam -- yum!

So I pulled out my Better Homes and Gardens New Cook Book, Bridal Edition  - one of my absolute favorites -- and went to work doctoring up their recipe for waffles to include some healthier ingredients.  And yes -- it included a TON of zucchini!

Healthy Freezer Waffles

(inspired by Better Homes & Gardens)

• 1 cup Whole Wheat Flour
• 3/4 cup white flour
• 1/4 tsp salt
• 1 tbsp baking soda
• 2 tbs raw honey (only for children over age 1)
• 1 egg
• 1 3/4 cup milk
• 1 cup finely shredded zucchini (I used the finest setting of a box shredder)
• 1 tsp cinnamon

1. In a medium bowl, mix together the flour, baking powder, and salt. 

2. In another medium bowl, beat eggs, then add milk, honey, zucchini, and cinnamon.  Add this mixture to the flour mixture, stir until moistened.

3. Pour 3/4-1 cup batter at a time into a heated, greased waffle maker. Bake 3-5 minutes, until waffle is golden brown and slides easily with a fork out of waffle maker. Repeat with remaining batter.

This recipe is easily doubled, and can be frozen for up to 3 months. The waffles are easily defrosted in a toaster or toaster oven, and taste great spread with a little organic jam.