Mini’s Zucchini Tortillas

Prep Notes

Zucchini is an amazing vegetable to transform and incorporate in many recipes as you may have seen with the Chocolate Zucchini Loaf/Muffins Recipe. This recipe will totally revamp your standard tacos, by replacing flour and/or corn tortillas, with Zucchini Tortillas   

(Recipe adapted from


  • 3 cups shredded zucchini - (it takes about 4 zucchinis to make 3 cups) 
  • 1 cup + 3 TBSP tapioca flour 
  • ½ cup coconut flour 
  • 1 TSP of each: Garlic powder, Salt, Pepper, Thyme
  • 3 eggs


  1. Preheat oven to 350° F. 
  2. Shred the zucchini with a handheld grater or in food processor.  
  3. Squeeze the water out of the shredded zucchini with a kitchen towel and place in a medium sized bowl. Discard all the zucchini juice OR save it for something else! (For example, I saved my excess for when I need some liquid when re-heating leftovers.) 
  4. Add in the tapioca flour, coconut flour, eggs, garlic powder, salt, pepper, and thyme.  
  5. Mix until well combined.  
  6. Line a 9 x 11 baking sheet with parchment paper.  
  7. Using an ice cream scoop, scoop the tortilla mixture onto the parchment paper to fit approximately 6 per sheet. They should look like pancakes.  
  8. Place in oven, and bake for 40 minutes until golden brown.  
  9. Top tortillas with your favorite taco ingredients or use as bread for BLT sandwich. Enjoy! 
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