Prep the Zucchini: Grate the zucchini using a box grater or food processor. Place the shreds in a clean kitchen towel and squeeze vigorously to remove as much excess moisture as possible.

Create the Dough: In a large mixing bowl, combine the cold mashed sweet potatoes, the squeezed zucchini, and the coconut flour.

Incorporate Flavors: Stir the mixture thoroughly until it forms a cohesive, firm dough. (Add any optional spices or nutritional yeast at this stage).

Shape the Tots: Roll small portions of the dough into uniform cylindrical shapes (about 1–2 inches long).

Arrange for Baking: Place the tots on a baking sheet lined with parchment paper, leaving space between each one to ensure even air circulation.

High-Heat Bake: Preheat your oven to 400°F (200°C). Bake for 25–30 minutes.

The Critical Flip: Halfway through the baking time, gently flip each tot to ensure both sides achieve a uniform golden-brown crunch.

Rest & Set: Remove from the oven and allow the tots to cool for 5 minutes on the pan; this helps them firm up so they don't break when dipped.

Serve: Enjoy warm with your favorite dipping sauces like ketchup, mustard, or a zesty avocado dip.