· 2 cups grated zucchini, squeezed with paper towels· 2 carrots, peeled and grated· 3 cups all-purpose flour· 4 teaspoons baking powder· 1 teaspoon ground cinnamon· 1/2 teaspoon grated nutmeg· 1/2 teaspoon kosher salt· 2 1/2 cups buttermilk, at room temperature· 4 tablespoons butter, melted· 1/4 cup granulated sugar· 1 tablespoon vanilla extract· 3 large eggs, at room temperature· Nonstick cooking spray, for spraying the waffle iron· 8 ounces cream cheese, softened· 1 cup powdered sugar· 1 tablespoon maple syrup· 1 tablespoon vanilla extract· About 1/2 cup milk, at room temperature
Step 1Preheat the waffle iron to the regular setting.Step 2For the waffles: Toss together the zucchini and carrots in a bowl. Mix the flour, baking powder, cinnamon, nutmeg and salt in a separate bowl, then toss with the zucchini and carrots to coat them.Step 3In a separate pitcher, mix the buttermilk, melted butter, granulated sugar, vanilla and eggs. Pour the buttermilk mixture over the zucchini mixture, stirring gently.Step 4For the syrup: Mix together the cream cheese, powdered sugar, maple syrup and vanilla in a bowl. Add enough milk to thin it to a syrup texture. Set aside. (If your syrup is lumpy, you can strain it for a smoother finish.)Step 5Spray the waffle iron with nonstick cooking spray and scoop in the batter. Cook until golden, about 5 minutes depending on your waffle iron. Repeat with the remaining batter.Step 6Serve the waffles drizzled with the cream cheese syrup.