Directions
Place the shredded zucchini in a sieve, sprinkle with a pinch of salt, and let it sit for 1 hour to draw out excess moisture.
After an hour, use your hands or a cheesecloth to squeeze as much liquid as possible from the zucchini. This is the key to a crispy chaffle!
Set the dry zucchini aside.
Preheat a non-stick waffle iron to a medium or medium-high setting.
In a large bowl, whisk together the almond flour, flaxseed meal, Swerve, baking powder, cinnamon, ginger, and salt.
Add the squeezed zucchini, egg, egg white, avocado oil, water, and vanilla extract to the dry .
Beat with an electric mixer on low speed until the batter is just combined.
Pour one-fourth of the batter onto the hot waffle iron. Close the lid and cook for 5-7 minutes, or until the chaffle is golden brown, firm, and releases easily.
Carefully transfer the cooked chaffle to a wire rack to cool and crisp up.
Repeat with the remaining batter to make 4 mini chaffles.
Serve immediately while warm and enjoy!
Don't skip the squeeze! The most critical step for a non-soggy chaffle is to remove as much water as possible from the zucchini. A nut milk bag or cheesecloth works best for this.
Let them rest on a wire rack for a few minutes after cooking. This allows steam to escape and helps the chaffles firm up and get perfectly crispy. Avoid stacking them while hot.
