Use a cheese grater or food processor to shred your zucchini into a large bowl.
Sprinkle salt over the grated zucchini and mix well, then let it sit for around 10 minutes.
Next, place the zucchini in a nut milk bag or some cheesecloth and squeeze the extra water from the zucchini so it doesn’t make your fritters soggy.
In a separate bowl, combine the squeezed zucchini with the coconut flour, eggs and black pepper. Don’t add additional salt as there is usually enough salt left from step 1.
Melt a large spoonful of coconut oil in a large skillet over medium heat. Press ¼ cup of the zucchini fritter mixture into the hot pan and flatten to form a patty.
Cook each side of the zucchini patties for 3-5 minutes or until they're golden brown. Repeat until the zucchini mixture is gone, adding extra oil to the pan as needed.
Cool your cooked fritters on a cooling rack to prevent them from getting soggy.
Serve your delicious gluten free zucchini fritters warm.