Wash, trim the zucchini, keep their skin on. Use a hand grater with the medium slicing holes (this adds more texture to your fritters!) to finely grate the zucchini.
Place the grated zucchinis in a large bowl and sprinkle 1 teaspoon salt all over. Toss with your hands to bring the salt in contact with all the grated zucchinis. Set aside for 10 minutes. This step will 'sweat' out the zucchini water and prevents soft fritters.
Prepare a clean kitchen towel next to the mixing bowl. Squeeze the grated zucchini with your hands to extract the zucchini juice (discard it). Then, place the squeezed zucchini in the center of the clean kitchen towel. Wrap the grated zucchini in the towel and squeeze as hard as you can to release all the liquid. Look at my picture above in this post for the technique.
Discard the zucchini juice. Press the drained, shredded zucchini into a measuring cup. You should now have 1 cup of shredded, drained zucchini. If more, set aside for another recipe.
In a large mixing bowl, stir the flour, baking powder, nutritional yeast, salt, pepper, garlic powder, Italian seasoning, and fresh chives.
Stir in almond milk until it forms a batter similar to pancake batter.
Fold in the squeezed, shredded zucchinis until evenly combined.
Over medium-high heat, warm 0.5 cm (0.2 inches) of olive oil or coconut oil in a large frying pan. Place 1/4 cup of batter into the pan. Press the batter with a fork to slightly flatten it and expand the fritter.
Cook for 3-4 minutes until golden brown and crispy on the sides. Slide a spatula under the fritter and flip over. Cook for an extra 2 minutes until crispy.
Cool down on a plate covered with an absorbent paper towel to absorb the extra oil. Cover the plate with a piece of foil to keep the cooked fritters warm while cooking the remaining batter.
Serve hot with a dollop of coconut yogurt and fresh chives on the top.