Grate the zucchini on a coarse grater.
Well squeeze juice.
In a bowl combine zucchini, grated cheese, eggs, chopped dill, you can add garlic and salt to taste. Stir.
Add sour cream, stir.
Add flour with baking powder.
The dough should be thick, it should not be fluid.
The thicker the dough, the better the pancakes will keep their shape and will not spread on a baking sheet and will be more lush.
Spoon the dough onto a baking sheet covered with parchment.
Bake in a preheated 200 degree oven for about 20 minutes until Golden brown.