In a large mixing bowl, combine the flours, sugar, baking powder, salt, and cinnamon. Whisk to blend.
In another large mixing bowl, combine the buttermilk, oil, eggs, and zucchini.
Add the wet ingredients to the dry ingredients and fold to combine.
Allow the batter to rest for five minutes before baking in your waffle maker, according to the manufacturer’s instructions. Serve immediately with butter and syrup.
To make ahead: Cool baked waffles on a rack. Place the cooked waffles in a labeled freezer bag, removing as much air as possible and store the bag in the freezer. To thaw and serve: Simply reheat frozen waffles in the toaster or toaster oven for quick morning meals. Alternatively, you can combine the dry ingredients in a ziptop freezer bag and have a homemade baking mix ready to go when you are.Nutritional values are approximate and based on 1/16 the recipe.