1 c. unbleached white flour
1/2 c. whole wheat flour
3 tsp. baking powder
3/4 tsp. salt
1 3/4 c. grated zucchini
2 eggs, beaten
3/4 c. light cream
3/4 c. yogurt
1 tbsp. honey
2 tbsp. peanut oil

Sift dry ingredients together. Combine zucchini with eggs, cream, yogurt, and honey and mix well. Stir dry ingredients into wet, stirring until well blended into a thick batter. Fry at once.

Heat peanut oil in large skillet or griddle. Drop batter by ladleful to make cakes about 3 inches in diameter. Brown on 1 side, turn and brown until crispy on the other.

Serve breakfast cakes with fresh strawberry or blackberry jam or mashed fresh fruit with honey. Serves 4.