Begin by grating fresh zucchini using a box grater or food processor. Once grated, transfer it to a clean kitchen towel and squeeze out excess moisture.

In a large mixing bowl, combine the squeezed zucchini with the cold, cooked sweet potato and coconut flour. Mix until all ingredients are well blended.

Preheat your oven to 350°F (160°C) and line a baking sheet with parchment paper. Shape the mixture into small tots and place them on the baking sheet.

Bake the tots for 25-30 minutes, flipping halfway through for even browning until golden outside and crispy.

Remove from the oven and let cool for a few minutes before serving.