Another way to use the zucchini from the garden.
3/4 cup almond milk
1/2 cup grated zucchini
1/4 cup grated onion
2 tablespoons corn oil
1 cup flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup chopped pecans
oil
Combine all the ingredients except oil in the order given and mix well heat a large skillet with 1 tablespoon of oil over medium high heat. Spoon about 1/4 cup batter onto the skillet and cook until bubbly and the underside is golden brown. Turn and cook on the second side until golden brown. Remove and keep warm. Repeat with the remaining batter, using more oil as necessary.