Sprinkle grated zucchini with salt and let sit to "sweat" for 5 minutes.
Using your hands, squeeze out any excess liquid from the zucchini and pour out of the bowl. Keep doing so until there is very little water left and the zucchini starts to feel dry.
Add chickpea or almond flour, nutritional yeast, coconut or avocado oil, baking powder, black pepper, onion powder, garlic powder, and oregano.
Stir well until everything is combined.
Heat a non-stick skillet over medium heat and lightly grease with coconut or avocado oil.
Scoop about 1/4 cups worth of batter and place in pan. Flatten slightly. You should be able to fit about 4-5 in a pan.
Cook until they start to brown along the edges, about 3-4 minutes. Flip, and cook until golden. Set aside.
Repeat with the remaining batter.
While the patties cook, you can prepare the avocado dill dip by mashing the avocado with the dill and onion powder.
Enjoy!