Place shredded zucchini in a sieve in the sink and sprinkle with salt. Let drain 1 hour, then press to release as much moisture as possible.

Preheat waffle iron to medium or medium high and grease if necessary.

In a large bowl, whisk together the almond flour, flax seed meal, sweetener, baking powder, cinnamon, and ginger.

Add the drained zucchini, eggs, egg whites, avocado oil, water, and vanilla extract. Stir until well combined.

Scoop about 1/4 cup of the batter into each section of your waffle iron (depending on how large or how deep your iron is, you may need more or less). Close the lid and cook until well browned. Remove waffles to a cooling rack and repeat with remaining batter.