Buttermilk Zucchini Bread Belgian Waffles

• 1 cup grated zucchini
• 1/2 cup grated carrot
• 2 cups unbleached all purpose flour or a mix of white whole wheat and AP
• 1 tablespoon wheat germ
• 1 teaspoon malt powder - optional
• 3 heaping tablespoons finely chopped walnuts
• 4 teaspoons baking powder
• 1/4 teaspoon fresh ground nutmeg
• 3/4 teaspoon cinnamon
• 1/8 teaspoon ground cloves
• 1/4 teaspoons salt
• 2 large eggs
• 2 tablespoons sugar
• 1 teaspoon vanilla extract
• 1 1/2 c. buttermilk
• 4 tablespoons salted butter - melted and cooled to room temperature
• 1 teaspoon walnut oil (optional)

1. Grate the zucchini and carrots using the large holes of a box grater, set aside until needed.
2. In a large sized bowl, whisk the eggs and sugar until light and foamy.rnAdd the cooled butter, vanilla, buttermilk, and if using - walnut oil. Whisk until combined.
3. In a medium bowl, whisk together flour, finely chopped walnuts, wheat germ, malt powder, baking powder, nutmeg, cinnamon, cloves and salt.
4. Slowly mix the dry ingredients into the wet ingredients; whisk until just incorporated.
5. Fold in the zucchini/carrot mixture until smooth.
6. Spray the waffle iron with non-stick cooking spray.rnPlace some batter onto the hot waffle iron and cook according to manufacturer's instructions.

zucchini, grated carrot, flour, germ, malt, walnuts, baking powder, fresh ground nutmeg, cinnamon, ground cloves, salt, eggs, sugar, vanilla, buttermilk, butter, walnut oil

Taken from food52.com/recipes/36327-buttermilk-zucchini-bread-belgian-waffles (may not work)