Description
Homemade zucchini flour is a simple and nutritious alternative to traditional flour. It’s gluten-free, rich in fiber, and a great way to use up oversized zucchinis. Perfect for baking, thickening soups, or adding to pasta dough, this versatile flour is easy to make and store for long-term use
Ingredients
- Large to extra-large zucchinis
Instructions
- Wash and Peel – Rinse the zucchinis under running water and peel them using a vegetable peeler to remove the skin.
- Slice Evenly – Use a vegetable peeler or mandolin to cut the zucchini into thin, even strips.
- Arrange on Trays – Lay the zucchini slices in a single layer on dehydrator trays or a parchment-lined baking sheet.
- Dehydrate – Set the dehydrator to 125°F (52°C) and dry for 8-12 hours, or until the slices are completely crisp. If using an oven, set it to the lowest temperature and keep the door slightly open for airflow.
- Grind into Flour – Once fully dried, transfer the zucchini slices to a blender or food processor. Pulse until a fine powder forms. Sift if needed for a smoother texture.
- Store Properly – Pour the flour into an airtight container and store it in a cool, dry place for up to 6 months. For longer storage, keep it in the freezer for up to 12 months
Notes
- To test if zucchini slices are fully dried, break one in half. If it snaps cleanly, it’s ready for grinding.
- Use zucchini flour to replace ¼ to ½ cup of wheat flour in baking recipes for added fiber and moisture.
- To extend shelf life, store the flour in vacuum-sealed bags or the freezer
- Prep Time: 10 minutes
- Cook Time: 8-12 hours