Chocolate Zucchini Dessert Paleo Waffles {Gluten-Free, Clean Eating, Dairy-Free}

Dessert Paleo Waffles

I love how the main ingredient on these dessert Paleo waffles are zucchini. Well, and chocolate. Gotta love chocolate. . .


Dry ingredient list

Suggested toppings


  1. Grate the zucchini and place in a large bowl. Don’t bother peeling it first or squeezing out excess water when you’re done.
  2. Stir the chia and flax seeds into the zucchini. Cover loosely and set aside.
  3. Put everything from the dry ingredient list in a bowl and mix together very well. Stir with a whisk instead of a spoon, and use a sifter for best results.
  4. Stir the vinegar, oil, vanilla and honey or syrup into the zucchini mixture.
  5. For waffles with crispy outsides, separate the eggs. Add the yolks to the zucchini mixture and set the whites aside in the refrigerator.
  6. For shortcut waffles with soft outsides, add the eggs to the zucchini mixture without separating.
  7. Add the dry ingredients to the zucchini mixture gradually. For best results, use a sifter.
  8. The batter should be thick but pourable from a ladle. If it’s too thick, add milk a little at a time to thin it.
  9. If you separated the eggs, beat the whites with the cream of tartar until stiff peaks form. Gently fold the beaten whites into the batter.
  10. For both versions, preheat the waffle iron on the highest heat setting. Consult your model’s instructions for using the iron safely.
  11. Fold in the chocolate chips and set batter aside until the iron’s ready.
  12. Grease the iron if it’s not nonstick. Standard-size irons will use about 3/4 cup batter for each waffle. Spread the batter to about 1/2″ from the iron’s edge before closing lid.
  13. Cook for two and a half to three minutes, or until the waffle stops steaming. Serve fresh from the iron, or keep warm in a low oven (200 F-250 F). Rest waffles on wire racks placed on cookie sheets to keep them crisp.

Keywords: zucchini, almond flour, cocoa, waffles

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