Grate zucchini into a large mixing bowl. Sprinkle with salt. Let sit for 5 minutes.
Using your hands, squeeze the zucchini and gently pour the excess liquid out of the bowl. Repeat until very little liquid remanins and the zucchini is starting to feel a bit dry.
Add remaining ingredients to bowl.
Stir vigorously until all is well combined.
Optionally, check the saltiness level and (being a vegan batter) salt to taste as needed.
Heat a non-stick skillet over medium heat, lightly grease with olive oil.
Using wet hands or an ice cream scoop take about golf ball sized portions of batter and place in the pan. Flatten slightly with a spatula. (I can usually cook 4-5 at a time.)
Cook until all is turning golden, usually about 3-5 minutes. Flip, and cook until golden. Set aside.