Grate the zucchini using a coarse grater. Place it in a clean kitchen towel and squeeze out as much excess moisture as possible. This helps ensure crispier pancakes.

In a large mixing bowl, combine the grated zucchini, grated cheese, eggs, flour, salt, pepper, garlic powder (if using), and milk. Mix until well incorporated.

Heat a skillet or non-stick frying pan over medium heat and add a bit of oil or butter.

Scoop about 2 tablespoons of the batter per pancake into the hot pan. Flatten slightly with the back of the spoon.

Cook for 2–3 minutes on each side or until golden brown and cooked through.

Transfer to a paper towel-lined plate. Repeat with the remaining batter, adding more oil or butter as needed.

Serve hot with your favorite dipping sauce, sour cream, or a sprinkle of fresh herbs.