In a 10-12 inch frying pan (preferably with a non-stick finish) heat 1 tablespoon each of the butter and oil over medium high heat until butter melts. Drop zucchini mixture, 1 heaping tablespoon at a time, into the pan and spread out to make pancakes about 3 inches in diameter. Cook until golden brown on the other side, 3-4 minutes total. Offer sour cream and chives to spoon onto individual servings. Makes 30 cakes.