Grate the zucchini on a coarse grater.
Squeeze the juice well.
In a bowl, mix the zucchini, grated cheese, eggs, chopped dill, you can add garlic and salt to taste. Mix it.
Add sour cream, mix.
Add flour with baking powder.
The dough should be thick, it should not be liquid.
The thicker the dough, the better the pancakes will retain their shape, will not spread on the baking sheet and will be more lush.
Spoon the dough onto a baking sheet lined with parchment.
Bake in a preheated 200 degree oven for about 20 minutes until golden brown.