In a large bowl, whisk together the dry ingredients and set aside.
Separate the eggs into two additional mixing bowls. To the bowl with the yolks, add the almond milk, oil and apple cider vinegar, and beat together until smooth. For the whites, beat on high with an electric mixer until they can hold stiff peaks.
Add the yolk mixture to the dry ingredients and mix until just combined. Add the whites and gently fold until the batter is just combined again. Careful not to over mix as you don't want to deflate the egg whites.
Place the zucchini in a clean dish towel and squeeze out all the excess moisture. Add that to the bowl and gently fold together.
Grease the waffle iron and drop 1/4 cup of batter into the center. Cook according to your waffle maker's instructions until golden brown and lightly crispy; typically about 2 - 3 minutes.
Transfer waffle to a wire rack and repeat with remaining batter.
When ready to serve, top with a layer of hummus, greens, sliced avocado and your poached egg!