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Shred the zucchini using a food processor or a hand grater. To drain the access water, squeeze the zucchini in paper towels or a hand towel.
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Chop bacon and cook per package instructions. Set aside to drain on a paper towel.
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Combine flour, breadcrumbs, baking powder, bacon, salt, and pepper. Scramble the eggs and add to dry ingredients. Mix well.
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Add in zucchini and mix until thoroughly coated.
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Heat a nonstick frying pan over medium heat. Add olive to coat the bottom of the pan.
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Add a spoonful of batter to the pan, pressing it down to spread out and flatten.
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Cook until golden brown, then flip and cook the other side.
