In a medium-sized bowl, sift together flour, baking soda, salt, and sugar. Set aside.
Shred zucchini and blot well with paper towels to remove as much excess moisture as possible.
Beat egg into the buttermilk and add this mixture, the oil, zucchini, scallions, and lemon zest to the dry ingredients. Whisk together until just incorporated. Allow to rest while bringing your skillet or griddle up to medium heat.
When hot, grease lightly with a little butter. Drop batter by the roughly 1/3 cup onto griddle.
When dry around the edges and ready to flip, place a slice of the cheese on top of the uncooked side and turn in over in the pan. Continue in this manner until all pancakes are made. I got eight 6-inch cakes.
Serve hot topped with a pat of butter and a drizzle of honey.