Grate 2 zucchini, then squeeze water out with cheesecloth. Discard water.
Combine zucchini, onion, flour, eggs, parsley, and garlic. Mix thoroughly.
Heat coconut oil in skillet on medium high.
Using a 1/4 cup scoop and drop about 6 to 8 portions of mixture into skillet. Cook until golden brown on both sides, approximately 3 minutes per side.
Drain onto paper towels.