Grate the zucchini using your food processor's grating attachment, or the largest holes in a box grater, as shown in the video.
Place the grated zucchini in a strainer set atop a bowl. Mix ½ teaspoon kosher salt in. Allow to drain for 30 minutes, then press on the zucchini with a spoon to extract even more liquid.*
Preheat your oven to 400°F. Line a rimmed baking sheet with high-heat-resistant parchment paper and spray it with olive oil.
Transfer the grated zucchini to a medium bowl. Mix in the scallions, garlic, remaining ½ teaspoon kosher salt, black pepper, eggs, almond flour, and coconut flour.
Use a 4-tablespoon scoop to scoop out mounds of the mixture onto the prepared baking sheet. Use the back of a spoon to gently flatten and shape the mounds into rounds, as shown in the video. Spray their tops with olive oil.
Bake the fritters until golden brown and wonderfully fragrant, about 15 minutes on each side, spraying again with olive oil after flipping them. Serve immediately.
Video
Notes
*The more liquid you get rid of, the crispier the zucchini fritters will turn out. And please don't skip this step, as tedious as it might seem - it is crucial to the success of this recipe.You can keep the leftovers in the fridge, in an airtight container, for 3-4 days. Reheat them in the microwave at 50% power or in a 350°F oven for 10 minutes. They keep well in the fridge - they are just as tasty on the fourth day as on the first. You can also freeze the leftovers for up to three months.