• In a blender or food processor, place the chopped zucchini and blend until as smooth as possible. The zucchini may be pureed and stored in a sealed container in the refrigerator for at least 2 days before proceeding with the rest of the recipe.
• In a large bowl, place the all-purpose flour, xanthan gum, tapioca starch/flour, baking powder, and salt, and whisk to combine. Add the vegetable shortening and toss it in the dry ingredients.
• With the tines of a large fork, break up the shortening into small pieces about the size of small peas. Create a well in the center of the mixture, and add 3/4 cup (6 fluid ounces) of the pureed zucchini. Mix to combine.
• The dough will come together and be thick. Press together into a ball, cover with a moist tea towel, and allow to sit for about 20 minutes. The dough will stiffen a bit as it absorbs more of the moisture.
• Heat a 10- or 12-inch cast-iron skillet over medium-high heat.
• Divide the dough into five pieces. Begin with one piece of dough, and cover the rest with a moist tea towel to prevent them from drying out. On a lightly floured surface, with a rolling pin, roll out the first piece of dough until it is a bit more than 1/8 inch thick (as compared to the regular recipe for gluten free flour tortillas, these can be a bit harder to roll very thin and still be stable enough to transfer to the skillet).
• Cut out as many rounds as you can (should be three or four) with a 6- or 8-inch metal cake cutter.
• Stack the raw tortillas on top of one another, dusting lightly with flour between them, if necessary, to prevent them from sticking.
• Gather the scraps and set them aside. Repeat with the remaining pieces of dough, including gathering and rerolling all of the scraps together.
• Once all the tortillas have been rolled out and cut, place them one at a time in the center of the hot skillet and cook on one side until bubbles begin to appear on the top surface and the tortilla darkens in color a bit on the underside (about 45 seconds).
• Flip the tortilla over with a wide spatula, and cook on the other side until more bubbles form and the tortilla darkens in spots on the underside (about another 45 seconds).
• Remove the tortilla from the pan, place on a moist tea towel, and cover gently. Repeat with the remaining tortillas.

Using the tortillas.

• They can be used right away
• They can be placed, still wrapped in the towel, in a plastic bag to seal in the moisture and used within a few hours; or
• They can be cooled completely, wrapped very tightly in a freezer-safe wrap and stored in the freezer for at least 2 months. When you are ready to use frozen tortillas, defrost at room temperature and then refresh in a hot, dry skillet to restore pliability.