½ cup sorghum flour (or try any other whole grain flour)
½ teaspoon salt
pepper to taste
½ teaspoon dried dill weed (or other herb)
⅛ teaspoon garlic powder
½ teaspoon baking powder
2 – 4 Tablespoons coconut oil (or oil of choice)
Place the shredded zucchini, flour, seasonings, and baking powder in a mixing bowl.
In a smaller bowl, lightly beat the eggs. Add the eggs to the larger bowl and stir to mix everything.
Heat the oil in a large skillet using enough to just cover the bottom. Spoon the zucchini mixture into the skillet to form six large cakes (or you could make smaller ones).
Cook for several minutes on each side, rotating partway through the time to ensure even heating. Check the center of a cake to make sure the egg is cooked. The zucchini should be soft and slightly wet, but not mushy.
Recipe by The Gluten-Free Homemaker at http://glutenfreehomemaker.com/zucchini-cakes/