Healthy Zucchini Tortilla

Today’s recipe is an innovative tortilla substitution for those with Sucrose (table sugar) Intolerance, clinically known as Genetic Sucrase-Isomaltase Deficiency (GSID). Sucrose and starch tolerance vary. Individuals may need to modify the recipe to meet personal diet goals.

*This recipe is also gluten-free and dairy-free.


  • 1 cup grated zucchini, packed, dried – about 4 medium size zucchini
  • 1 egg
  • 6 tablespoons arrowroot flour, packed – arrowroot flour is very fine and volatile; to exactly measure 6 tablespoons
  • 2 tablespoons coconut flour
  • 1 teaspoon oregano
  • salt, pepper


  1. Preheat the oven to 350 degrees.
  2. Prepare a baking tray covered with baking paper. Set aside.
  3. Wash the zucchini and leave the skin on.
  4. Using a grater, finely grate the zucchini. Squeeze the extra water with your hands. Discard the zucchini juice. Press the grated zuchini into a measuring cup until it reaches 1 cup.
  5. Set aside into a mixing bowl. Add eggs and combine with the dry ingredients: arrowroot flour, coconut flour, oregano, salt and pepper. It will form a batter not too moist. If too moist (this could happen if you did not squeeze out the zucchini water very well), add an extra tablespoon of coconut flour to absorb.
  6. Using a mechanical ice cream scoop, scoop zucchini tortilla batter and place onto the baking paper.
  7. Using your finger press the batter until thin and shape a round tortilla. It should not be too thick.
  8. Repeat until you use all of the batter. The recipe makes about 6 tortillas.
  9. Bake for 20-30 minutes or until the tortilla gets brown on the sides.
  10. Cool down on a rack to keep them moist.
  11. Eat hot or cold.
  12. Fill with tortilla fillings of your choice: grilled chicken, salad, grated carrots, etc.

Recipe by Sweetashoney

We understand at My Gut Health Today how challenging it can be to live with a food intolerance, a food allergy or a food sensitivity. One of the biggest obstacles is finding tasty recipes and/or substitutions that will not make us or our loved ones sick. Our new My Gut Health Today recipe series is where we feature safe recipes for a variety of food intolerances and food allergies. Please carefully review all of the ingredients to ensure the recipe you are interested in is safe for you and your family to consume. Only you understand the unique nuisances of your situation; we are simply offering helpful suggestions to hopefully make your cooking lives easier and your stomachs happier.

The hyperlinks to other webpages that are provided in this article were checked for accuracy and appropriateness at the time this article was written. does not continue to check these links to third-party webpages after an article is published, nor is responsible for the content of these third-party sites.

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