Place grated zucchini in a colander and toss with salt; allow to rest for 10 minutes to draw out moisture.

Transfer zucchini to a clean kitchen towel and squeeze forcefully to remove all excess liquid.

In a large mixing bowl, combine the squeezed zucchini, egg, whole wheat flour, green onions, garlic, baking powder, and black pepper.

Stir the mixture until a thick batter forms.

Heat olive oil in a large non-stick skillet over medium heat.

Drop 2-tablespoon portions of the batter into the skillet, flattening each slightly with a spatula.

Cook for 3 to 4 minutes per side until the fritters are golden brown and firm to the touch.

Serve immediately while warm.