Preheat oven to 200°F and place a tray — foil-lined if you’re into doing fewer dishes later — on a middle rack.

In a large bowl, combine eggs, olive oil, brown sugar, buttermilk and vanilla until smooth. Shred the zucchini (be careful it doesn't liquify) and stir them into the egg/sugar mixture. In a smaller bowl, whisk together flour, salt, baking soda, cinnamon and nutmeg. Stir dry ingredients into zucchini batter, mixing until just combined.

Heat a large, frying pan over medium heat. Once hot, melt a pat of butter in pan and swirl it around until it sizzles. Scoop scant 1/4-cup dollops of batter (mine were about 3 tablespoons each) in pan so the puddles do not touch. Cook until bubbles appear on the surface, about 2 to 3 minutes. Flip pancakes and cook another minute or two, until golden underneath. Transfer pancakes to prepared pan to keep warm as well as ensure that they’re all cooked through when they’re served. Repeat with remaining batter. Serve warm. Repeat next weekend.