- 2 cups grated zucchini, lightly packed
- 1 ½ cups flour
- 1 tbsp baking powder
- ½ tsp salt
- 1 tsp cinnamon
- 1/3 cup sugar
- 1 ½ cups milk
- 2 large eggs, separated
- 1 tsp vanilla
Toss zucchini with salt and let sit in a colander for 30 minutes. Squeeze as much moisture out as possible. In a mixing bowl beat egg whites with a pinch of sugar until stiff.
In a separate bowl whisk yolks, then add milk, vanilla, cinnamon, sugar, and zucchini. Add dry ingredients, then mix in one quarter of egg white mixture to lighten batter. Gently fold in remaining egg whites.
Grease iron before pouring in waffle mixture.
Heavily adapted from the Perfect Pantry