I love the taste of these chocolate chip zucchini waffles! Made with sourdough discard, shredded zucchini, and bits of chocolate, they’re such a fun and tasty breakfast!
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I’m a big fan of waffles (my preference over pancakes), and this time of the year (late summer when I’m swimming in garden produce), I’m especially a fan of ways to put our garden harvest to use.
Our zucchini plants have produced prolifically this summer, so besides eating the veggies immediately, putting them up for later, and giving them away, I’m also trying to come up with new uses so nothing is wasted.
These sourdough chocolate chip zucchini waffles are one of the new ways I’m using up zucchini. (I’ll share the other ways I’m using zucchini at the end of this post, just before the recipe).
Sourdough Chocolate Chip Zucchini Waffles
These waffles are made with sourdough “discard”. I like to feed my sourdough starter regularly during the week so I have enough discard to use on the weekends for special breakfasts. Besides waffles, sourdough pancakes are also a big hit. You could also simply feed a larger amount a day or two before you wanted sourdough waffles, reserving the extra, the “discard”, in the fridge until you need it.
Besides sourdough discard, the waffles have 2 cups of shredded zucchini. You can shred the zucchini with a box grater or a food processor. I absolutely LOVE my food processor for shredding vegetables because it turns a ten minute job into a 30 second job.
The chocolate isn’t absolutely necessary, but it’s definitely a nice touch. I’ve used both dark chocolate and semisweet chocolate in these waffles with good results.
Finally, I never liked making waffles until I got my Krups waffle maker because I felt like it took forever to make all the waffles. This waffle maker makes 4 big waffles at a time. Highly recommend!
I’ve shared about putting up our garden produce on Instagram a lot. If you enjoy seeing recipes and food ideas, be sure to check me out there! I have a highlight dedicated to our garden this year with easy clips of what I’ve shared and links to relevant posts.
Here is a breakdown of what I’ve been doing with our zucchini. I’m always looking for more ways to put up zucchini for later, so let me know in the comments if you have a favorite way I haven’t listed!
Enjoying zucchini…
NOW ::
- sautéed zucchini and squash
- roasted zucchini spears
- fried zucchini
- zucchini waffles
- zucchini muffins
- zucchini “zoodle” lo mein
- Garden Pasta Primavera
LATER ::
- dehydrated zucchini chips
- canned pineapple zucchini
- freezing shredded zucchini
More ideas on how to process your garden harvest here!
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I love the taste of these chocolate chip zucchini waffles! Made with sourdough discard, shredded zucchini, and bits of chocolate, they’re such a fun and tasty breakfast!
Ingredients
- 2 cups flour
- 1 tbsp baking powder
- 1 tsp sea salt
- 2 cups sourdough discard
- 3 eggs
- 1/4 cup unsalted butter, melted and cooled
- 1 cup milk or whey
- 2 cups shredded zucchini
- 1 cup choc chips (semisweet or dark)
Instructions
- In a medium mixing bowl, combine the dry ingredients (flour through the sea salt). Whisk together until incorporated. In a large glass measuring cup, combine the wet ingredients (sourdough discard, eggs, butter, and milk). Whisk together until smooth.
- Pour the wet mixture into the bowl of dry ingredients. Stir well until no dry streaks remain. Stir in the zucchini and chocolate chips. Let stand ten minutes.
- Heat your waffle iron, then grease with melted butter or cooking spray.
- Pour the waffle batter into the hot, grease waffle iron once the plates are hot. Cook until your waffles are done, according to your preference. Transfer the finished waffles to a plate and keep warm. Repeat making waffles until you run out of batter.
- Serve with maple syrup, butter, and/or your favorite waffle toppings.
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