• 2 medium or 1 large zucchini, grated
  • 1 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 2 extra-large eggs, lightly beaten
  • 6 tablespoons all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • bacon grease, butter or vegetable oil

I love my Cuisinart food processor. I’ve owned it for twelve years and it still works like new! The grater attachment makes grating vegetables and hard cheeses super quick.

With the leftover grated zucchini in my refrigerator from the double chocolate zucchini breads I delivered to my neighbors on Christmas Eve, I decided to make a nice brunch for my family today. I cooked some bacon on my griddle and then made these zucchini pancakes with a little of the bacon grease. They were d-e-l-i-c-i-o-u-s!


1. Grate the zucchini into a bowl using the large grating side of a box grater or your food processor with the grater attachment. Immediately stir in the onion and garlic powders and eggs. Stir in the flour, the baking powder, salt, and pepper.

2. Heat a large (10 to 12-inch) saute pan over medium heat and melt 1/2 tablespoon butter or bacon grease in the pan. When the butter is hot but not smoking, lower the heat to medium-low and drop heaping soup spoons of batter into the pan. Cook the pancakes about 2 minutes on each side, until browned.

TIP: These can be made ahead of time. Place the pancakes on a sheet pan and keep warm in the oven (about 250 degrees). Wipe out the pan with a dry paper towel, add more butter and oil to the pan, and continue to fry the pancakes until all the batter is used. The pancakes can stay warm in the oven for up to 30 minutes. Serve hot.