Authors John & Jessica Moody
Over the past few months we have seen a sourdough frenzy...with mixed results. The new book, DIY Sourdough: The Beginner's Guide to Crafting Starters, Bread, Snacks, and More by John and Jessica Moody, is your personal guide to succeeding with sourdough using a simple-time saving approach.
Today's blog kills two birds with one stone, use up your zucchini and sourdough with this recipe for Zucchini Waffles...
Prep Time: 5-10 minutes
Cook Time: 15 minutes
- 2½ cups starter
- 3 eggs
- ¼ cup melted butter
- 2½ tablespoons maple syrup
- ½ tablespoon vanilla
- ¾ teaspoon cinnamon
- ¾ teaspoon salt
- 1 medium zucchini, shredded
- 1½ teaspoons of baking soda
Breakfast is a meal that doesn’t generally include many veggies. But during zucchini and summer squash season, this is one way to turn extra zucchini (which you’re likely to have on hand!) into something amazing and add some veggies into your meal plan. We’ll often preserve some at the height of season by freezing shredded zucchini spread on a parchment-lined tray. Once frozen, we store it in a container or bag. Then it’s on hand to add into recipes as needed.
- The afternoon or evening before, add enough flour and water to your starter to make 2¾ cups. Go for a slightly thicker consistency.
- In the morning, measure out 2½ cups of starter into a large bowl or pourable measuring cup. Preheat your waffle iron (or griddle if making pancakes).
- Add eggs, melted butter, maple syrup, vanilla, cinnamon, and salt. Mix well. Fold in shredded zucchini. A food processor makes shredding much easier. Once everything is nicely mixed, add baking soda.
- Now you are ready to make waffles or pancakes! The amount of batter and cooking time depend on your waffle iron or griddle.