Preheat oven to 350°F.
Wash and grate zucchini.
Squeeze the water out of the zucchini and place in a medium bowl, discarding the zucchini juice.
Add in the arrowroot flour, coconut flour, eggs and spices.
Mix until well combined.
Line a 9 x 11 baking sheet with parchment paper.
Using a 6cm ice cream scoop, scoop the tortilla batter on to the baking sheet, using your fingers to press the batter until thin round-shaped tortillas.
Bake for 40 minutes or until tortilla is golden brown.
Serve with your favourite taco toppings!