1½ cups white whole wheat flour or whole wheat pastry flour
1½ cups all-purpose flour
2 Tbsp baking powder
2 tsp salt
2 tsp cinnamon
⅔ cup sugar
⅓ cup coconut oil, melted and cooled
2½ cups unsweetened almond milk
4 large eggs
2 tsp pure vanilla extract
Instructions
Preheat waffle maker.
After grating the zucchini, use a strainer, dishtowel, or paper towel to gently squeeze moisture out of the zucchini; set aside.
In a large mixing bowl, combine flours, baking powder, salt, cinnamon, and sugar; whisk well.
In another large bowl, whisk together the coconut oil, almond milk, eggs, and vanilla extract. Add the dry ingredients to the wet and mix until just combined; fold in the zucchini until well-incorporated.
If indicated, spray the waffle maker with cooking spray and scoop batter over about half of the bottom grate surface; close and cook according to manufacturers directions, or about 4-5 minutes. Repeat with remaining batter and serve hot.