Ingredients

• 2 cups grated zucchini, squeezed with paper towels
• 2 carrots, peeled and grated
• 3 cups all-purpose flour
• 4 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon grated nutmeg
• 1/2 teaspoon kosher salt
• 2 1/2 cups buttermilk, at room temperature
• 4 tablespoons butter, melted
• 1/4 cup granulated sugar
• 1 tablespoon vanilla extract
• 3 large eggs, at room temperature
• Nonstick cooking spray, for spraying the waffle iron
• 8 ounces cream cheese, softened
• 1 cup powdered sugar
• 1 tablespoon maple syrup
• 1 tablespoon vanilla extract
• About 1/2 cup milk, at room temperature

Instructions

1. Special equipment: a waffle iron
2. Preheat the waffle iron to the regular setting.
3. For the waffles: Toss together the zucchini and carrots in a bowl. Mix the flour, baking powder, cinnamon, nutmeg and salt in a separate bowl, then toss with the zucchini and carrots to coat them.
4. In a separate pitcher, mix the buttermilk, melted butter, granulated sugar, vanilla and eggs. Pour the buttermilk mixture over the zucchini mixture, stirring gently.
5. For the syrup: Mix together the cream cheese, powdered sugar, maple syrup and vanilla in a bowl. Add enough milk to thin it to a syrup texture. Set aside. (If your syrup is lumpy, you can strain it for a smoother finish.)
6. Spray the waffle iron with nonstick cooking spray and scoop in the batter. Cook until golden, about 5 minutes depending on your waffle iron. Repeat with the remaining batter.
7. Serve the waffles drizzled with the cream cheese syrup.