Make sure zucchini is well-drained, squeezing in large handfuls. Add egg and coconut oil. Stir in flours, baking powder, and breadcrumbs. Fold in herbs, seasonings, and zest. You should have a very thick pancake-like batter, loaded with shredded zucchini. Heat griddle to medium-high and grease with your preferred fat. Scoop about a ΒΌ cup of mix onto the grill and spread gently. Cook until golden brown on the first side for about 3 minutes flip and cook about 2-3 minutes more. Cakes can be made in batches, lined up on a sheet tray, and reheated gently in the oven. Eat as the main course with a big salad or serve as a great vegetable side. Goes great with our Green Goddess dressing or some hazelnut romesco. Recipe by Chef Brian Arnoff