1 medium zucchini, shredded (about 3 cups)
1 teaspoon sea salt, plus more for salting zucchini
1/2 cup coconut flour or almond flour
1 egg, beaten
¼ teaspoon baking powder (optional but will make it extra fluffy)
Grate the zucchini into a colander, toss with the sea salt and allow to sit for 10 minutes to loosen up moisture.
Put zucchini into a clean kitchen towel. Wrap towel around zucchini and gently squeeze over sink to remove excess water. Do this until most water is out.
In a large mixing bowl, combine zucchini, egg, baking soda and flour. Set batter aside.
Heat oven to 400 degrees and get a baking sheet ready lined with parchment paper.
Grease pan with coconut or avocado oil or spray.
Scoop up enough batter in your hands to form a small patty. The dough will feel a bit wet.
Do this with all of the batter, should make about 6.
Spread them out on your baking sheet. If they are a little messy you can tidy them up by wetting your hands and patting them into shape.
Bake for 20-22 minutes, flipping once halfway through. They are ready when both sides are nicely browned and they are cooked through.
After you shred and salt the zuchhini you need to make sure you get the liquid out!