Heat a waffle iron and spray with nonstick spray. In a large bowl, combine dry brownie mix and shredded zucchini. Blend until zucchini is evenly distributed throughout the dry mix. In a separate bowl, mix together the eggs and buttermilk.
Add the wet ingredients to the dry ingredients and blend until smooth. Ladle 1/3 cup of batter into each section and cook 1-2 minutes or until done. Repeat with remaining batter. Garnish with fresh raspberries and powdered sugar.