Shred zucchini. Spread out on a plate lined with a paper towel and allow to air dry while preparing waffle mix. If zucchini still appears to be quite moist, you may wish to blot with additional paper towels or squeeze out excess moisture by pressing against a mesh strainer.
Combine flour, cornmeal, sugar and baking powder. In a separate bowl, combine eggs, milk and vegetable oil. Add wet ingredients to dry ingredients and mix until just combined. Fold in the zucchini and cheddar cheese.
Spray waffle iron with spray oil. Spoon onto pre-heated waffle iron (we did one full soup ladle per serving), and cook according to waffle iron instructions. For us, this was around 4 minutes.
These waffles freeze well. Just pop in the toaster to regain the original crispy texture.