Grate the zucchini. Once grated, using a clean towel squeeze the zucchini to remove the extra water.
Transfer the grated and squeezed zucchini to a bowl, then add the egg, olive oil, salt and pepper to taste. Stir well, until all ingredients are combined.
Gradually sift in the oat flour and baking powder, mixing to incorporate with the batter. Depending on the size of the zucchini, you may need to adjust with a drop of milk if the batter is too dry or with more flour if it is too liquid.
Heat a nonstick skillet, slightly greased or oiled. When hot, pour one scoop of pancake batter into the pan. Cook your healthy zucchini fritters over medium heat until the underside is golden and bubbles begin to appear on the surface, then flip with a spatula and cook until golden.