4 large zucchini, grated 1 tsp salt 1 egg, beaten 1/2 tsp pepper 1/2 tsp baking soda 1/4 tsp chili powder 1/4 cup coconut flour Coconut oil, for cooking
1. Place the shredded zucchini in a colander and sprinkle with salt. Toss well and let the zucchini drain for 10 minutes.
2. Squeeze any excess moisture out of the zucchini either with a dish towel or using your hands. Place in a large bowl. Mix in the egg, pepper, cayenne, baking soda, and coconut flour.
3. Melt the coconut oil in a large skillet over low heat. Form about 1/4 cup of the zucchini mixture into a patty and place in the pan. Cook on each side for 4-5 minutes until lightly browned. Repeat with remaining zucchini mixture, adding more coconut oil to the pan for each patty. Place on a wire rack to allow to cool.