Shred zucchini using a box grater and pat lightly with paper towels to remove excess moisture.
In a large bowl, whisk together flour, sugar, baking powder, cinnamon, and salt.
In another bowl, whisk egg, milk, melted butter, and vanilla extract until smooth.
Pour wet ingredients into dry ingredients and mix gently until just combined.
Fold in shredded zucchini and blueberries carefully.
Heat a nonstick skillet or griddle over medium heat and lightly grease with butter or oil.
Pour about ¼ cup batter onto skillet for each pancake.
Cook until bubbles form on the surface and edges begin to set.
Flip and cook until golden brown on the other side.
Repeat with remaining batter.
Serve warm with maple syrup, yogurt, or desired toppings.
