Start by grating the zucchini using a box grater or food processor. Squeeze out excess moisture using a kitchen towel.

In a large mixing bowl, combine the drained grated zucchini, cold mashed sweet potato, coconut flour, garlic powder, salt, and pepper. Stir until well-blended.

Shape small portions of the mixture into oval or round shapes and place them on a baking tray lined with parchment paper.

Preheat the oven to 350°F (160°C) and bake the tots for 25–30 minutes or until golden brown and crispy.

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