Chocolate zucchini waffles

The secret to good waffles is always using pure vanilla and to beat the egg whites. I’ve been making waffles my whole life. My first waffle maker was an antique! I was the queen of waffle making, a connoisseur. Another secret is adding a little oil to the batter at the very end will help it from sticking.
Mix the first group of dry ingredients in a small bowl. Add 1 tsp vinegar to milk. Separate your egg whites and beat (set aside), mix egg yolk with sugar in a separate bowl, adding the rest of the liquid ingredients. Mix dry ingredients with the liquid and then add chocolate chips, zucchini and fold in your egg whites and a little oil. Once your waffle iron is heated and ready to use, grease and pour in some batter, careful not too much, it does expand! Soon as it stops steaming, it’s probably ready, about 5 mins.
To top it off, instead of pouring too much maple syrup over the waffles (as I have done), I layer on the almond butter for a low glycemic alternative. Throw on some fresh strawberries and bananas, and Enjoy.
1/2 cup almond flour
1 cup ground oatmeal
2 Tbsp arrowroot (or use tapioca or corn starch)
2 Tbsp coconut flour
1/4 cup cacao powder (or use cocoa powder)
1/4 cup cocoa powder
1 tsp baking soda
2 tsp baking powder
1/4 salt
2 eggs (or flax eggs)
2 Tbsp coconut sugar
2 Tbsp maple syrup
3/4 cup coconut milk mixed with 1 tsp apple cider vinegar (or lemon)
1/4 cup oil (I usually use grapeseed oil)
2 tsp Vanilla
1/2 cup mini chocolate chips
1 cup shredded zucchini
These waffles are good in the fridge and freezer, just toast them and there amazing! Breakfast or Dessert?

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