PLACE corn husks in a large stockpot. Add enough water to cover completely. Bring to a boil over high heat. Remove from heat; let stand with a heavy bowl or plate on top of the husks to keep them covered in water.
COMBINE flour, bouillon mixture, vegetable shortening and baking powder in a large bowl. Knead with hands until fully mixed. Gently stir in zucchini and corn until incorporated.
DRAIN corn husks. Spread out one of the corn husks with the pointed end towards you. Spoon 3 to 4 tablespoons of masa mixture in a rectangle on the corn husk, leaving a 1-inch border on the sides. Pick up one side of the corn husk and fold it over the other side; repeat with the other side. Fold up the ends and turn over to keep from unfolding. Repeat with remaining husks and masa mixture.
FILL tamale steamer with 2 to 3 inches of water. Cover the steamer basket with a layer of corn husks. Stand tamales in the steamer. Use extra corn husks to fill around the tamales to keep them in place and to cover the top of the tamales. Bring to a boil over high heat; cover with a tight-fitting lid. Reduce heat to medium; cook for 60 to 70 minutes. Refill steamer periodically with water so tamales don’t burn. Tamales are ready when the masa does not stick to the corn husk when unrolled. Let stand for 10 minutes before serving.
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