Preheat oven to 350
Line a baking sheet with parchment paper
Grate zucchini and squeeze in paper towel to remove excess water. Measure 1 cup of zucchini and add to bowl.
Add egg, arrowroot, Pluck, and other spices. Mix to combine. If the mixture is too wet, add an additional tablespoon of coconut flour.
Using an ice cream scoop (or measuring cup), scoop batter and place on prepared baking sheet.
Using your fingers, press the batter into a thin circle (about 4-5 inches in diameter, depending on the amount of batter you use).
Bake for 20-25 minutes until the tortilla is slightly brown on the edges.
Remove from oven and cool on a rack.
Can be eaten warm or cold with your favorite fillings.
Leftover tortillas freeze well for up to 2 months if placed in a glass container separated by parchment squares.
Makes 3-4 tortillas depending on the amount of batter used.