Modified from Taste of Home
2 cups zucchini, shredded
1 cup flour
1/2 cup Parmesan cheese
1/3 cup cornmeal
1/4 cup sugar
1 1/2 tsp baking powder
1 tsp salt
1/4 tsp pepper
2 large eggs
1/3 cup milk
1/4 cup finely chopped onion
This recommended you patted down the zucchini to rid the excess moisture. I used frozen (I freeze some of mine shredded each year), so mine was very watery, but zucchini is just water. So what I did was take away the extra water after it thawed (which I often put some of into my baked goods) and then just used the wet stuff as I figured that was about right and it worked)
Whisk together flour, cheese, cornmeal, sugar, baking powder, salt and pepper. In another bowl, whisk the eggs, milk and onions. Add to dry ingredients, stir until moistened. Fold in zucchini.
Cook on a preheated pan or griddle (they said to lightly grease...I did spray some Pam on before the first round). It will take a bit to cook on medium.
I got about 8 pancakes.