Shred the zucchini using a cheese grater, then squeeze out as much moisture as possible using a cloth or paper towel.
In a large bowl, combine all the dry ingredients. Then, add the wet ingredients, excluding the coconut oil.
Melt the coconut oil, measure out 2 tablespoons, and add it to the batter. Mix well.
Spray both sides of the waffle iron with coconut oil cooking spray. Pour in about 2/3 cup of batter, close the waffle iron, flip, and cook for 1.5 to 2.5 minutes, depending on the heat of your iron.
Serve with sliced bananas and maple syrup.
Notes
The batter should be slightly thicker than pancake batter. If it's too thick, start with 1 cup of almond milk and add more if needed.
To make pancakes, add an additional 1/4 to 1/3 cup of almond milk to slightly thin out the batter. Cook over medium heat for about 1.5 minutes per side.