Begin by using a large-scale grater to grate your zucchini. You want to avoid creating small, thin strands, as the zucchini could get mushy upon frying.
Once grated, place in a bowl and toss in the salt. Allow the zucchini to sit in the salt for at least 10 minutes. Then, extract any excess water from the zucchini (if you have never done this before, I am sure you will be surprised at how much water there actually is!). The easiest way to do this is to place the grated vegetable in a large piece of cheesecloth and wring it out. I was not so prepared and did not have this available, so I used a colander and pressed the zucchini against the sides with force, making the water drip out. It ended up working out just fine.
Return the zucchini to a large bowl and combine with the green onions, garlic, egg and baking powder. You could use almond flour, as it really helps in keeping the cakes from crumbling apart, but you can also do without.
Once everything has been mixed, form cakes of about 2 to 2.5″ in diameter out of the mixture. Place a large skillet over a medium-high heat. You want to allow the skillet to really warm up prior to adding any cooking fat to the pan.
Add some coconut or olive oil to the pan, just enough to coat the surface of the skillet and then place the zucchini cakes in the pan. Allow them to cook for about 3 to 4 minutes on each side, just enough so that they are crispy and golden brown. Enjoy these patties with salad and a topping of sauerkraut, or as a side to a delicious soup.