Place the leaves in a large saucepan.
Add enough water to cover completely.
Heat over high heat until it boils.
Remove from heat, place a heavy bowl or plate on top of the leaves to cover them with water.
Combine the flour, broth mixture, shortening and baking powder in a large bowl.
Knead with your hands until completely mixed.
Gently beat the zucchini and corn until they are incorporated.
Drain the leaves. Separate one of the leaves with the pointed edge towards you.
Add 3 to 4 tablespoons of the dough (forming a rectangle) on the leaf, leaving 1 inch of space around.
Pick up one side of the sheet and bend it to the other side, repeat with the other side.
Fold the corners and turn them around so they do not open.
Repeat with the remaining leaves and the dough.
Fill the steamer for tamales with 2 to 3 inches of water.
Cover the steamer basket with a layer of dry leaves.
Place the tamales in the steamer stand.
Use the remaining leaves to fill around the tamales to keep them in place and cover them above.
Heat over high heat until it boils; Cover with a tight lid.
Reduce to medium heat and cook 60 to 70 minutes.
Frequently fill the steamer with water so that the tamales do not burn.
The tamales are ready when the dough does not stick to the leaves when opened.
Let stand 10 minutes before serving.
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