Preheat your oven to 350°F. Line a large baking sheet with parchment paper.
After coarsley grating your zucchini, place half the shreds in a cheese cloth (or thin kitchen towel) and squeeze out as much of the liquids as you can. Repeat with the other half.
To a large bowl, add the zucchini, mozzarella, eggs, flour, oregano, garlic powder and salt. Mix until completely incorporated. I used my hands at the end. If there is excess liquid after mixing, sprinkle in 1 more tablespoon of flour to absorb - mine didn't need it. Form large balls and then flatten them out with your fingertips on the baking sheet, keeping the round tortilla shap. Make them as flat as possible without creating any holes in the tortilla. Spray the tops with olive oil and bake for about 25 minutes or until golden on top.
Notes
You can substitute the coconut flour with oat flour or regular all purpose flour too, however, with regular flour they will not be grain free. I prepared mine with some TexMex Ground Pork I also added a Lime Crema Sauce