Adapted from this recipe on Mixingbowl.com. Makes 8 waffles.
2 medium zucchini, ends trimmed
1-1/2 cups all-purpose unbleached flour
1 Tbsp baking powder
1 tsp kosher salt
1 tsp cinnamon
1/3 cup sugar
1-1/2 cups skim (nonfat) milk
2 large eggs
1 tsp pure vanilla extract
Grate the zucchini on the large holes of a box grater. Place in a strainer, and sprinkle with a teaspoon or so of kosher salt. Place the strainer over a bowl, and let the zucchini drain for 30 minutes. Rinse under cold water, shake off excess liquid, and transfer the zucchini to a clean dish towel. Squeeze out as much moisture as you can from the zucchini, and set aside.
Preheat waffle maker to 400°F.
In a large mixing bowl, combine flour, baking powder, salt, cinnamon and sugar. Stir together.
In another large bowl, whisk together the milk, eggs, and vanilla extract. Add the dry ingredients (the bowl with the flour mixture), and beat until smooth. Stir in the zucchini and mix well.
Spray the waffle maker with cooking spray (top and bottom plates). Spread half of the batter evenly over the bottom of the waffle maker, and close the top. Cook for 5 minutes, or until the waffles are as crisp as you like them. (Different waffle making equipment will cook at different rates, so please follow the instructions that come with your machine.) Repeat with remaining batter.
Serve hot, topped with sweet butter and maple syrup.