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    • Hi Michelle, I am not sure but it may work if you add more arrowroot flour something like 2-3 tablespoon instead of 1 egg. I might be crispier though. If you try something could you please let me know ? 🙂 I am curious to know if this recipe could be easily made vegan ! Carine.

        • Hi Earlene, I am not sure chia seeds will wok well here. However I would recommend to use more arrowroot flour and may be add some psyllium husk to hold the mix together ?! Let me know if you try the recipe vegan. I am always keen to know how my recipes could be adapted to different diet 🙂 Thanks for reading the blog and see you soon! Carine.

      • Hi, I only have coconut flour at home so would it be possible to use more of this instead of both flours? Thanks x

        • Hi Kirsty, unfortunately I think that too much coconut flour will dry out the mixture because coconut flour contains lots of fibre. The mix of both flour is really essential in this recipe to get soft tortillas that hold together perfectly without breaking too. I hope this helps even if this means you have to go shopping before enjoying those yummy healthy tortillas 🙂 See you soon on the blog, Carine.

          • Hi, you can use tapioca flour or rice flour they both are gluten free as well and same consistency. However use regular white wheat flour if you tolerate gluten. Enjoy! xoxo Carine.

          • Hi Amy ! Yes sure, then it depends of your diet restriction, are you eating low carb or gluten free ? if yes to both or just one of those, I would use flax meal or psyllium husk. If not wholewheat flour is ok too. Enjoy the lovely tortillas ! XOXO Carine.

      • I read somewhere the liquid from canned garbanzo beans makes an excellent egg substitute. Maybe it’d work for this?

        • Hi Shannon, yes it does but only if you use it as fluffy egg. It is not s sticky as eggs to replace them in this tortilla recipe. It will make the batter too liquid and won’t hold together I think. I di some meringue with bean brine if you want to try recipe is here. It works like magic! See you son on the blog. xoxo. Carine.

          • Hi Rhea, I am not using flaxseed in the recipe if you are looking at the recipe ingredient list I am using a combo of eggs, coconut flour and arrowroot flour. You may have read this in the comment section where some of my readers suggested to switch the egg by a flax egg. I never tried myself so I am not sure this would work in this zucchini tortilla recipe. Let me know if you give it a try! I am always curious to hear about recipe adaptation – specially when it makes my recipe vegan ! Enjoy the recipe and thanks for reading my blog! Talk to you soon, xoxo, Carine.

        • I am not sure applesauce is a great option in this recipe as it will add a high sweet taste to the tortillas. Chia seeds would work better or simply add a little more arrowrrot powder until the dough is thick enough to be spread on the baking paper. Enjoy the tortillas! Happy New Year. Carine.

      • Have you tried ground flax? I use that for most egg subs. When there’s enough liquid, use it dry.when it’s an egg sub I mix a bit of water or melted coconut oil to get it like a paste.

        • Hi Angie, Yes I did try ! I recommend to use 1 tbsp. flax seed meal (ground flax seed) with 2 tbsp water. Add the flax seed meal and water into a small mixing bowl. Stir to combine and let rest for 5 minutes to thicken. Add to the tortilla recipe in place of the egg. Enjoy the recipe and thanks for reading my blog! See you around 🙂 xoxo Carine.

      • I use the Vegan Egg relacement ..its very healthy & you only need 1 tbsp of the Rep. Powder with 3 tbsp of water ..mix & ready .powder can be stored in the frig for a long time !✌??

        • Amazing! I love both option – my husband is vegan and I am always making the egg free recipe for him. So tasty ! Thanks for taking sometime to add your lovely feedback. XOXO Carine

        • Hi, I recommend chia egg, I know this option works very well. I never try flax egg in this tortilla recipe so I won’t recommend it. Let me know if you try this 🙂 XOXO Carine.

    • You can use ground flax seed 1 Tbsp. ground flax seed to 3 Tbsp. of water. Mix it and let it sit a few minutes until it becomes gooey. Also, Ener-G is an egg replacement that can be bought in many grocery stores or on Amazon. 2 Tbsp. cornstarch plus 2 Tbsp. water equals one egg as well. Arrow root or Tapioca powder can also be used. My bet is on the flaxseed or Ener-G.

    • Oh Sorry .. P.S. I’ve used the flax seed with zucchini to make tortillas before in a dehydrator, so it should work as well in the oven.

      • Hi Judy, thank you so much for always taking some time to come back on the blog and tell us how you customized my recipes! I love the idea of making those egg free so I will definitely try the flaxseed option. I just bought some ground linseed this week end and zucchini are still in season so a nice time to try your recipe! Thanks again Judy!!! Carine.

        • Hi Allie, I never tried the recipe with a egg substitute. I believe it would work with a chia egg. Let me know if you give it a try ! Thanks for reading my blog! Carine.

      • Hi Allie! I just read your comment now ! You are awesome! It is great to know that we can make those tortillas egg free using olive oil and ground flaxseed! I will give it a try and update my recipe with your lovely recipe alternative. Huge thank you for sharing your positive experience! I hope you enjoy those tortillas. Carine.

  1. I really wanna try this recipe, but is there anything I can sub the coconut flour for??? Maybe cornstarch or oat flour?

    • Hi Angie, I really like coconut flour because it is an healthy flour, full of fibre and in this recipe the fibre absorbs really well the extra moisture from zucchini. However, oat flour may work too but you will probably have to add a bit more to form a batter that hold together. Oat flour has slightly less fibre than coconut flour. I would recommend to switch coconut flour by oat flour using the same amount then, if it is too moist and does not hold together gradually add more oat flour (or even arrowroot flour) 1 tbsp at a time. I hope it works 🙂 Merry Christmas ! Carine.

    • Hi Annie, That is a good question. Technically, arrowroot flour is not the same as tapioca flour. Arrowroot flour is produced by a plant called maranta but the tapioca flour is extracted from the root vegetable cassava. However, in my recipes I always noticed that both works pretty much the same way. I did the zucchini tortillas with both kind of flour and they react the same way with the same amount. I tend to prefer arrowroot flour because it support low temperature better and it is convenient if I plan to freeze the food. Anyway both are very volatile/fine flour difficult to measure precisely, and even if the recipe call for a specific number of tablespoon you may have to play a bit adding a little bit more until the batter gets well together. It is a pretty easy, tasty and healthy tortilla recipe and I hope you will try them!

      Enjoy Annie.
      Carine.

    • Hi Natalie, YES! those zucchini tortilla are loaded with vegetables and all good for you. You will need 1 cup of zucchini. Carine.

  2. Hi! Thanks so much for posting this recipe. I’m hoping to make this today! I have no issues with gluten. Do you have any thoughts on me subbing regular flour for the arrowroot and coconut flour?

  3. I’d like to make this low carb, what can I substitute for the arrowroot flour? Can I just use more coconut flour?

    • Hi Sandy, Unfortunately it will not work if you substitute arrowroot flour by coconut flour – the dough will be crumbly and you will not get the right consistency to form tortilla. I would rather use one more egg and a handful of grated cheese. However, if you like low carb tortillas you can try my spinach soft tacos recipe made of eggs, cheese and ground almonds, recipe is here.. I hope it helps ! Carine.

    • Hi Clarissa, I am not a nutritionist and I prefer to not provide nutritional information on my blog. I believe that cooking from scratch using wholesome ingredients is what keep my body healthy and I never watch my calories or carbs for each food I make. All my recipes use flour rich in fiber with less net carbs than regular white flour but I do not follow a strict low carb diet where I have to watch the carb closely. I hope you will try this recipe anyway as it is really good and trust me way healthier than store bought tortillas ! Enjoy, carine

  4. Hi Carine!

    Where have these been all my life? I made them just as directed and they turned out amazing. I did overcook a bit and a few of the sides were crunch and made great chips!

    I’m going to use this recipe for both soft shells and chips.

    Thanks much!
    Shelly

    • Hi Shelly, thank you so much for your lovely comment. I am glad you love this recipe and found alternatives to eat those tortillas. I will definitely try the chips soon ? see you soon. Carine

    • Hi Stephanie, Great t hear that ! I hope you enjoy those lovely tortillas. So healthy and simple ! Carine.

  5. I used baking paper and my shells still stuck to the paper and were very difficult to get off. A layer stuck to the paper when I finally did pry them off. Any suggestions? Should I use baking spray?

    • Hi Mary, this is really weird! It never happened to me. Did you change any ingredients in the recipe that may have change the texture of the tortillas? what oven temperature did you use? Usually if you lay a thin layer of batter and bake until the borders are just crispy it is still soft in the centre and super easy to unstick from the baking paper. You could try to add baking spray it could help! Let me know! Carine.

    • It must be “wax paper” which ALWAYS sticks to everything :). Parchment paper never sticks to anything at all. People usually do confused these two and don’t pay attention when they grab them from the shelf.

      • Hi Sarah, I always use parchment paper also known as baking paper in New Zealand. As you said it never sticks to anything. I love it ! Thanks for adding this lovely comment. I am sure it will help LOTS of readers to make this recipe with no problem ! Carine.

  6. These look super delicious and healthy. Have you ever made these ahead and frozen for easy weeknight use? Any advice? Thank you so much for sharing these on your blog.

    • Hi Erin, those zucchini tortilla are absolutely delicious, you will definitely love them! I never tried to frost the batter but however I did prepare the batter the night before a party and it keep well in the fridge. I store my batter in a large mixing bowl covered with cling wrap to avoid moisture to goes in. If it gets a bit too moist the next day I simply sprinkle a bit more of arrowroot flour until it gets the right consistency – the one you had the day before when you place the bowl in the fridge. It works well too but take a little lone to bake as the batter is very cold. I usually like to make the recipe only few hour before and to double up the ingredients to make more 🙂 those little tortillas are very popular! Thanks for coming back on the blog! Always a pleasure to share my recipes with passionate healthy foodies like you ! Carine

    • Hi Laura, Unfortunately as I said in this post the coconut flour is very important BUT I have got another taco recipe you can try! It is using carrots (but you can swap by same amount of zucchini if you are more into zucchini) Recipe is a carrot taco shell here. I hope you find something you like on this little blog 🙂 See you soon, xoxo Carine.

  7. Hi!

    I was wondering if you could freeze the cooked tortillas? I definitely grated too many zucchinis and would like to save them for another meal later on.

    Thanks in advance!

    • Hi Sasha, Sorry for the late reply it was the week end here in NZ. Yes, you could freeze the cooked tortillas. I did this last time and it works very well. i recommend to freeze them in a zip plastic bag and to add a piece of parchment paper between each cooked tortillas to prevent from sticking together. It is also easier if you want to defrost only few tortillas from the batch. I defrost them for 2 hours at room temperature on a cookie rack. Then, rewarm in the microwave for 15s-30s max and add my filling. Enjoy Sasha! I hope you will find more yummy recipes around the blog. xoxo Carine.

  8. I Just barely saw this today (7/22/16)!!! Looks amazing, can’t wait to try it. So the taco shells bake flat – I’m guessing they are a sort of “soft taco” feel?

    • Hello! Yes it is more like a soft taco shell but really, this taste delicious and it is so easy to make that I recommend you to try one day! Thanks for browsing the blog, Hope to see you around soon again. Have a great day, Carine.

    • Hi Renee, Absolutely! I do this all the time and it works like magic. Simply froze the tortillas as you do for regular tortillas – I put mine in a zip plastic bag. Then, defrost an hour before eating. I love to rewarm the defrost tortillas 20 seconds in the microwave too but it is up to you. Enjoy the recipe! See you soon on the blog. xoxo. Carine.

  9. Hi. I made these and the outside cooked (but did not get the golden color in your photos), but the inside did not really cook. What did I do wrong? I want to try again! Thank you.

    • Hi Mylene, my first question will be did you substitute any ingredient in the recipe? If the outside is cooking faster it probably means that the center of the tortillas was thicker in the center. Also another thing could be that you did not squeeze out all the water from the zucchini leaving some moisture in the batter that make it harder to cook. Finally if it is not golden and the outside crisp too fast it could be a too warm oven. Always cook on fan bake mode to ensure that the tortillas cook well evenly. I hope this help! It is a delicious recipe and I make it all the time without any issue so it should work for you too 🙂 See you soon on the blog Mylene.

  10. I e made this recipe twice now and my husband and I really love it. I will need to double and even triple the recipe and freeze now that I read that it can be done. Thanks for this.

    • Sure you can freeze those very well! It is a great idea to always have some healthy tacos on hands for taco night right? 🙂 I hope you find even more healthy recipe on the blog, you should try my carrot taco shell recipe here too delicious! xoxo Carine.

        • Hi Tatiana, As for the carrot taco shells I bake them and freeze them on a zip plastic bag. I add a piece of baking paper between each tortilla to avoid them to stick together when frozen. I defrost the tortilla at room temperature on a rack in less than 1 hour and rewarm then by 30 seconds burst in the microwave. xoxo. Carine.

    • I don’t speack Portugese but I think I understand that you love this recipe ! 🙂 Thanks my friend!

  11. These look amazing! I can’t wait to try them. I love your picture of the shells with your filling. Can you tell me what you filled them with? I know you mentioned putting grilled chicken, salad, carrots, etc., but I want to make them exactly like the picture. Thank you!

    • Hi Jessica, Thank you for this lovely comment! The filling on the picture is a combo of grated carrots, grilled chicken, thin tomatoes slices, fresh lemon , chilli pepper and I sprinkle poppy seed on top. Drizzle aoili and you have got the most delicious chicken zucchini taco 🙂 Enjoy ! Thanks for following the blog! xoxo. Carine.

  12. Hi my granddaughter has severe excema and cannot have dairy gluten or nuts so she cannot have coconut flour do you have a recipe for tortillas she could have?

    • Hi Linda, It sounds very difficult for your little one ! I would suggest to swap the 2 tablespoons of coconut flour by buckwheat flour – a gluten free flour rich in fibre with a and that gives a great texture to those tortillas too. Let me know if she like it! Happy cooking 🙂 Carine.

    • Hi Nicole, sure ! both works perfectly. The most important is to squeeze out the water from the grated zucchini to have soft tortillas.

  13. These were delicious! I made them exactly as specified. My husband liked them too and he is not generally one to readily try a new healthy recipe but these smelled so good coming out of the oven he grabbed one and ate it. I made turkey and avocado wraps for dinner- so yummy. Thank you?

    • Hi Julie! I love turkey and avocado wrap too 🙂 I am so glad your family enjoy those tortilas. As you said they are delicious even for picky healthy eaters and so easy to make. I am also having a great success with my carrot taco shell and spinach taco shell with my family. I recommend you to try them for your next taco night ! We are huge taco fans and those healthier version are always great to sneak some extra veggies into our diet. Thank you again for your lovely message and see you soon on the blog! Carine.

  14. Great recipe!! Only once you warm up in the microwave it is not healthy anymore because all vitamins are lost. It’s just filling after that…

    • You don’t have to use a microwave. It is really up to you to steam the grated zucchini in a steamer or choose the fastest microwave option. A steamer will work like magic too simply required a little more patience. Have a try ! Carine.

    • Hi Cynthia, I am so sorry for the late reply. I had a baby 2 weeks ago and I am currently on maternity leave. I did the calculation for you and those lovely zucchini tortillas only contains 8.4g of net carbs per tortillas. You will create 6 beautiful tortillas with this recipe. This is the full nutritional breakdown for you ! Enjoy the recipe. And if you love very low carb tortillas you should also check my spinach taco shells – video provided too- recipe is here.
      Nutrition panel per zucchini tortillas
      Calories: 78 kcal
      Fat: 2.5 g
      Net carbs: 8.4 g
      Carbs: 10.7 g
      Sugar: 0.8 g
      Protein: 3.3 g
      Fiber: 2.3 g

    • Hello! Sorry if it was not clear ! As I explain in the instruction you must squeeze the fresh grated zucchini with your hands to remove all the zucchini juice. Then you measure your grated zucchini in a cup measurement tool. I meant by dried the grated zucchini after you remove all their juice. It is a very important step or the tortilla will be too wet and it won’t form a tortilla. I hope it makes more sense now. I am French and I do my best to write the blog in English from New Zealand. I apologize if sometimes my english looks a bit funny! But trust me, this recipe is super easy and SO delicious that you will never buy any tortillas from the store 🙂 Enjoy the recipes on the blog! Talk to you soon, Carine.

    • Hello! You can easily keep those for 4 days in the fridge. I like to store them in a airtight plastic box at the bottom of my fridge. Simply rewarm few seconds in the microwave before eating or eat them cold – tasty as well! Enjoy the recipe ! I hope you find even more tasty recipes on my blog to try. xoxo Carine.

  15. Hello, I wanted to ask if I could use almond flour as a substitute for arrowroot? If not, is arrowroot the same as cornstarch? Thank you.

    • Hi Zoila, I never tried the recipe with almond flour and I think it may not work as a substitute to arrowroot powder in this recipe. Arrowroot powder looks like cornstarch in texture so yes it will be a great alternative to arrowroot powder in this recipe. However cornstarch and arrowroot powder are two distinct/different flour – one is extracted from corn and the other one from the rhizomes of tropical plants. If you can find tapioca flour it will be even better – and healthier – as a arrowroot powder replacement. I hope it helps ! Carine.

  16. You are so very talented, thanks for the recipe, I can’t wait to try it!! Do you think I could fry the tortillas instead of baking them??

    • Hi Tamara, I never fried them and I think they will be too crispy to use as a tortilla. It may looks like a thin fritter. Also I prefer to bake food to avoid excess oil and you can bake all the batter at once – much easier to serve the whole family at the same time. Let me know if you try to fry them but I would not recommend this option. XOXO. Carine

  17. I’ve made these a few times and like them better than other tortilla/flat breads that I’ve tried. Since I am trying the AIP diet, I made a big batch yesterday with the flax egg. They came out good again. A little chewier and a bit drier, but still good. I may have baked them a bit long also, as I made larger ones than previously, and I like to toast them to warm them up, so…..

    • Hi Cathy! your comment is so useful! Thanks for taking some time to share all your tips to make those homemade tortillas egg free! I never used flax eggs in this recipe but I am really thinking about giving it a try. Thanks for testing my recipe and good luck with the AIP diet! Have a great day. Carine.

  18. I just mad these per the instructions. They are wonderful plain, warm. I am serving them tonight with black beans, avocado, tomato , onion and some salsa.I am so glad my husband wants to eat healthier and is not picky 🙂 Now just to stay out of them until dinner.

    • Hi Jody, that is wonderful! I love to read positive comments like that and I love your tortillas fillings! Makes me hungry right now ! I hope to see you soon on the blog ! xoxo Carine.

    • I am sure it will works perfectly for enchiladas Christine ! Let me know how it goes and if you love them 🙂 Those are definitely my family favorite tortilla recipe for taco night. Enjoy! xoxo Carine.

  19. I have a small freezer full of zucchini from my garden last year! Have you tried making them with frozen zucchini instead of fresh?

    • Hi Heather, I wish I could grow zucchini as well as you do and freeze some ! I never tried the recipe with frozen zucchini but I am sure it will work. Simply make sure that you squeeze the grated zucchini really well in your hands to remove the water before adding them to the batter. Enjoy the lovely tortillas. xoxo. Carine.

    • Hi Rosy, I did not create this recipe regarding a specific diet. It is a healthy tortilla recipe to add veggie in your diet using wholesome nourishing ingredients only. I am not familiar with the diet you mentioned above so I would not say yes or no about eating those lovely zucchini tortillas. I would recommend you to cross check the ingredient list of my recipe with the ingredients allowed in your diet to ensure it fit! Enjoy the blog, Carine.

  20. Have you ever tried this with fresh frozen zucchini? We have a ton still frozen in our freezer from our garden and I’m wondering if they would work here?

    • Hi, I wouldn’t say yes as I did no try myself. Look at the recipe video the trick is to squeeze out the zucchini water to make soft taco shells. So if you freeze grated zucchini make sure you pat dry the zucchini very well with absorbent paper before using in this recipe. Enjoy the recipe on the blog! Carine.

  21. I made this for dinner… awesome!! I substituted
    Bobs red mill gluten free flour( red bag) for the arrowroot because I didn’t have any. I made a wrap
    My filling was chicken salad with avocado
    and cole slaw. In the chart you should change
    The cooking time to 20-30 mins from 15 minutes. I can’t wait to make again!

    • Thanks for this lovely comment. I am so glad you love the recipe. I usually don’t have any problem with the cooking time using the original recipe. It may have take longer as you choose to use a different flour. Thanks for reading the blog! xoxo Carine.

    • Hi, You must use coconut flour in this recipe it helps absorbing the extra water from the zucchini. Enjoy the tortillas. xoxo Carine.

  22. I really really wanted this recipe to work for me but it just didn’t. I squeezed as much moisture as I could from the zucchini but I just don’t think it was enough. By the time I realized it only option was to add more coconut flour. They patted out nicely, just like the picture, but once in the oven, they never set. They just didn’t cook. My plan is to try again once my feelings aren’t hurt anymore…haha…but that may take a while.

    • Hi, I never had any problem with this recipe, that is so weird. Did you use a egg or chia egg? If your batter is too wet it is better to add more arrowroot flour because coconut flour tend to make food crumbly. I wish you give it a second try, I never had an issue with this recipe or read any negative comment about it. I am sure it will work next time! xoxo Carine.

    • I added a little salt to the zucchini after grating to get them to give up more water and then drained them in a fine strainer and then squeezed out the rest of the water. Worked like a charm.

  23. Hello, I’ve been struggling to find a recipe for a sandwich wrap that is approved for an AIP diet (with eggs reintroduced). All of them left much to be desired until this recipe! It’ll be so nice to have a food that tastes so good that I don’t feel deprived!

    • I am so glad in works for your diet! I am not dieting but LOVE to make recipes that help everyone in a stage of their life. Enjoy the blog my friend. xoxo Carine.

  24. These are so good that I’ve made them twice in the past 7 days! Next time, I will definitely double the recipe. I sprinkled the grated zucchini with a little salt so they would give up more moisture and let them drain in a strainer for about 30 min and then squeezed out the remaining water. I love carbs, but actually preferred these to the flour tortillas my boys were eating.

    • Thanks for your lovely feedback! I am so glad you love them and I adore your little note on zucchini !So clever 🙂 Thanks for taking a minute to share with us. Have a great day, XOXO Carine.

  25. I’m going to try this with the coconut flour and oat flour since that’s what I have hopefully it works ??

    • I am sure it will ! Enjoy the recipe and report back ! I love to hear you story on my recipes. XOXO Carine.

    • I wouldn’t say yes as I did not try myself. But, I wouldn’t suggest to sub for almond meal anyway because it contains less fiber than coconut flour and it won’t hold together as a tortilla. The combo of coconut flour and arrowroot flour is the best to achieve that texture. XOXO Carine.

    • There is absolutely no problem to make this recipe salt free! Salt is use to flavor the tortillas but the recipe will perfectly work without it. Maybe use garlic powder to add a little flavor without adding sodium. Enjoy the recipe. XOXO Carine.

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