Preheat your oven to 350°F (160°C) and prepare a baking sheet lined with parchment paper.

Peel and chop the sweet potato into small chunks, boil until soft (about 15 minutes), then mash until smooth.

Grate the zucchini and squeeze out excess moisture using a clean kitchen towel.

In a large mixing bowl, combine the mashed sweet potato, squeezed zucchini, coconut flour, garlic powder, and salt.

Shape the mixture into small cylindrical tots and place them on the baking sheet.

Bake for 25-35 minutes, flipping halfway through, until golden brown and crispy.

Let the tots cool for a few minutes before serving with your favorite dipping sauce.