Wash zucchini and trim off ends. Grate on the large holes of a box grater or use the grater attachment for the food processor. Place zucchini in a large mixing bowl, stir in 1 teaspoon salt, and set aside for 10 minutes.

After 10 minutes, squeeze handfuls of zucchini tightly over the sink to remove extra water. It helps to wring it out in a cheesecloth if you have one. Transfer to a large mixing bowl.

Add chopped green onions and lightly beaten eggs.

In a small bowl, stir together flour with baking powder, remaining salt, and black pepper. Add flour mixture into zucchini mixture and stir until well combined.

Place a skillet over medium heat and add olive oil. Once the oil is hot, add the zucchini mixture a heaping tablespoon at a time and flatten out the tops slightly. Sauté for 3-5 minutes per side or until golden brown. Serve warm with sour cream.