• Preheat the oven to 400 degrees.
• Grate the carrots and zucchini and squeeze out the water.
• Add the vegetables to a bowl and then combine the eggs, coconut flour, tapioca flour, nutritional yeast, garlic powder, cumin, salt and green onion. Combine well.
• Line a large baking sheet. Using your hands, create nugget shapes with the mixture. Approximately two tablespoons each. Place them on the lined baking sheet.
• Place the sheet in the oven and bake for 30 minutes flipping half way through.

Avocado Dip

• Remove the skin and pit of the avocados and mash them well in a bowl.
• Add in the mayo and mix together.