Begin by grating the zucchini using a box grater and transfer it to a clean kitchen towel. Gather the edges of the towel and twist to squeeze out as much excess moisture as possible.

While the zucchini is draining, prepare your sweet potato. Combine the mashed sweet potato with the drained zucchini in a large mixing bowl.

Add the coconut flour to the sweet potato and zucchini mixture, mixing thoroughly until well combined.

Take small amounts of the mixture and form them into bite-sized tot shapes, placing them on a parchment-lined baking sheet.

Preheat your oven to 400°F (200°C) and bake the tots for 25-30 minutes until golden brown and crispy.

Remove from the oven and let cool for a few minutes before serving with your favorite dipping sauces.