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Place grated zucchini in the middle of a paper towel or a clean tea towel. Wrap it up and press down to draw out the water. Set aside.
In a blender, combine dry ingredients and blend until oatmeal has become a flour consistency.
Add wet ingredients to the blender and blend into a smooth batter. Do not over mix.NOTE: If you don't have a high-speed blender, dump dry ingredients into a bowl before blending wet ingredients. Then pour wet ingredients into the bowl with the dry before mixing. This will prevent over mixing, which can result in dense waffles.
Fold in blueberries and drained zucchini.
Heat up your waffle iron (see above for which iron I use). Once hot, pour ½ cup of batter onto your hot iron.
Depending on your waffle iron, cook for 4-6 minutes or until golden and crispy.
Remove the cooked waffle from the iron. To keep it warm while you cook, place cooked waffles on baking sheet in a 200℉ oven. The recipes yields about 2 large or 4 small waffles depending on the size of your waffle iron.
Enjoy warm or let cool and store in fridge or freezer until needed.