In a bowl, whisk together flour, salt, baking soda, cinnamon and nutmeg.
In a large bowl, combine eggs, oil, sugar, milk, yogurt and vanilla until smooth. Shred zucchini and stir in zucchini shreds. Stir dry ingredients into zucchini batter, mixing until just combined.
Heat a large skillet or griddle to medium heat. Spray with cooking spray or coat with a little oil.
Scoop 1/4-cup dollops of batter onto your skillet or griddle. Cook until bubbles appear on the surface, about 2 to 3 minutes. Flip pancakes and cook another minute or two, until golden underneath.
Serve with yogurt and berries or you favorite pancake toppings.