Innerlife Consulate for Wholeness

Restoring Life to its Original Design

Zucchini Tortillas


Zucchini Tortillas is a healthier alternative to traditional taco shells made from white flour. Zucchini tortillas are made with arrowroot and spelt or coconut flour. Add a little mexican zest to your meals with Zucchini tortilla tacos.

Zucchini Tortillas
Nutrition Information
  • Serves: 10-12
  • Calories: 144
  • Fat: 3g
  • Saturated fat: 1g
  • Trans fat: 0g
  • Carbohydrates: 27g
  • Sugar: 0g
  • Sodium: 53mg
  • Fiber: 2g
  • Protein: 4g
  • Cholesterol: 93mg
Recipe type: Main Dish
Cuisine: Mexican
Prep time: 
Total time: 
  • 3 cups grated zucchini (takes 4 medium zucchini to make 3 cups)
  • 1 cup + 3 tablespoons arrowroot flour
  • ½ cup coconut flour
  • 3 eggs
  • 1 teaspoon of each: smoked paprika, cumin, chili powder, salt, pepper
  1. Preheat oven to 350 F.
  2. Wash and grate zucchini.
  3. Squeeze the water out of the zucchini and place in a medium bowl, discarding the zucchini juice.
  4. Add in the arrowroot flour, coconut flour, eggs and spices.
  5. Mix until well combined.
  6. Line a 9 x 11 baking sheet with parchment paper.
  7. Using a 6cm ice cream scoop, scoop the tortilla batter on to the baking sheet, using your fingers to press the batter until thin round-shaped tortillas.
  8. Bake for 40 minutes or until tortilla is golden brown.
  9. Serve with your favorite taco toppings!



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