Place shredded zucchini and potato in a large colander with 1/2 tsp salt, stir and let sit at least 10 minutes.

While the zucchini and potato are draining, heat 1 Tbsp olive oil on medium low in a pan and cook onions until soft and fairly translucent.

Add garlic to pan with onions and cook on medium low about 1 more minute, stirring constantly to make sure the garlic does not burn.

Start heating up your griddle on medium high (about 375 degrees) or the pan you're cooking the pancakes in. If you're using the same pan you used to cook the onions and garlic you're good to go already.

In a large mixing bowl whisk the eggs, then add flour, baking powder and remaining salt. Stir until well combined.

At this point squeeze out the excess water from the veggies in the colander with paper towels or a clean designated kitchen towel. It might take 3-4 squeezing rounds to complete all of it. After you squeeze out the excess water add the veggies to your large mixing bowl with the wet ingredients.

Add the onion and garlic to the same large mixing bowl.

Once all the veggies are added to the mixing bowl combine the wet ingredients with all the veggies.

Heat the cooking oil on the griddle or pan. Once oil heated, add 1/4 cup scoops of the pancake mixture to your cooking surface and use a fork to flatten the pancakes

Cook the pancakes about 5-6 minutes or until edges brown, then flip and cook other side till brown and crispy on edges.

Serve immediately or keep warm in a 170-200 degree oven till ready to serve.