Beat the eggs with the coconut flour, sea salt and black pepper. Mix in the shredded zucchini until well combined. Add about 1/8 inch of coconut oil to a large skillet over medium-low heat.
Spoon the mixture into the skillet in "cakes" that are approximately 4-6 inches in diameter. Cook until they hold together, flipping once as you would a standard pancake. Serve warm or at room temperature or eat them cold the next day.