Place zucchini in a large bowl and toss with 1 teaspoon salt. Let sit for 10-15 minutes. Then using your clean hands, a clean dish towel or cheesecloth, squeeze handfuls of zucchini over the sink to remove as much liquid as possible. You should end up with about 4 cups of shredded zucchini.
Transfer shredded zucchini to a large mixing bowl and stir in eggs, chives, lemon zest and parmesan cheese.
In a small bowl, whisk together flour, baking powder, garlic powder, 1/2 teaspoon salt and black pepper. Stir into the zucchini mixture until completely combined.
Heat 2 tablespoons of oil over medium-high heat in a large, heavy bottomed cast iron or nonstick skillet. Scoop tablespoons of batter into the skillet, flattening into a pancake shape with a spatula. Cook until the bottom is nicely golden brown, about 2-3 minutes, then flip and cook the other side for 1-2 minutes more. If they seem to brown too quickly, turn down the heat. Transfer to a plate and repeat until all of the batter is cooked. Repeat, adding more oil if needed.
Serve immediately with sour cream and lemon wedges for garnish.
This recipe is easily halved or doubled.
Store leftovers in the refrigerator for up to 4-5 days. Reheat in a 375 degree oven for 10-15 minutes.
Freeze for up to 4 months; reheat from frozen in a 400 degree oven for 10-15 minutes.