How to Make Zucchini Flour
Zucchini flour is a great way to use extra zucchini from your garden. Use the flour in baking recipes to reduce carbs and get extra vitamins and minerals into your food.
I used my Nesco dehydrator to dry my zucchini to turn it into a powder. I was able to use all 5 trays to dry about 4 pounds of zucchini in a few hours.
I left the skins on because the skins are high in antioxidants and have vitamins and minerals. It does make the flour darker green, which can make your food green. It doesn't bother me, but you can peel the zucchini or use yellow squash instead.
Zucchini flour behaves like coconut flour in that it absorbs moisture from the recipe. You can use it 1 to 1 in place of coconut flour or replace up to 1/3 of the all purpose flour in a recipe with zucchini flour to lighten it up. Zucchini flour will absorb moisture from the air. I recommend using a silica packet to keep it dry in storage.
How to Make Zucchini Flour
Recipe details
- 1 cup
- Prep time: 15 Minutes Cook time: 8 Hours Total time: 8 hr 15 min
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