Grate the zucchini into a large sieve and sprinkle over the salt. Leave to drain, pressing down with your hands occasionally, for 10 minutes (you can leave it for up to 30 minutes)
Meanwhile, sift the flour and baking powder together. Make a well in the centre and add the eggs, mixing well. Add the spring onions, lemon zest and cracked black pepper.
Squeeze as much moisture out of the zucchini as you can, and fold into the egg mixture.
Heat roughly 2 tbsp. of oil in a frying pan. When hot, add heaped spoonful's into the pan and cook in batches until golden and cooked through, about 3 minutes each side.
Serve warm with Damson Plum Relish.