Zucchini Flour
Have you heard of using zucchini flour in your baking? It’s a versatile, gluten-free option that can make your favorite recipes healthier and more flavorful. You can use it to make everything from bread and muffins to chocolate desserts and fried treats. But what is zucchini flour, and how can you use it? Keep reading to learn more about this flour alternative.
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Equipment
- knife
- Cheese Grater Or food processor w/ shredder attachment
- Dehydrator or Freeze Dryer
- Food Processor Or high-powered blender
- Mason Jar & Lid
- Vacuum Sealer
- Oxygen Absorber
Ingredients
- zucchini amounts vary
Instructions
Zucchini Prep:
- Start by washing and drying your fresh zucchini.
- Using a knife, cut open the zucchini and remove the seeds. Homesteading Hack: Seeds can take a lot of extra drying time. To avoid seeds that haven’t completely dried, we like to remove them first.
- Shred the zucchini with a cheese grater or shredder attachment on your food processor, and squeeze out excess liquid.
Dehydrator Method:
- Spread the shredded zucchini on dehydrator trays in a thin layer. This helps moisture evaporate well during drying.
- Dehydrate the zucchini at 135°F for 8-12 hours until it’s completely dry and crisp. This step is key to removing moisture and making fine zucchini flour.
- Once the zucchini is dry, put it in a high-powered blender or food processor. Blend until you get a fine, consistent powder. You now have zucchini flour.
Freeze Dryer Method:
- Place the shredded zucchini on the freeze-dryer trays in a thin layer.
- Pre-freeze zucchini on trays for 24 hours.
- Once zucchini is completely frozen, place the freeze-dryer trays into the freeze-dryer and shut the door.
- Follow the manufacturer’s instructions for your freeze-dryer. If using a Harvest Right model, select Start > Liquid > Frozen> Continue.
- Depending on the moisture level and humidity, this process can take an average of 24 hours. Feel free to add an hour or two of drying time as needed.
- Once the zucchini is dry and feels brittle to the touch (it should not feel cold at all), remove it from the freezer and put it in a high-powered blender or food processor. Blend until you get a fine, consistent flour.
Notes
Homesteading Hack: Storing your food in as close to its whole form as possible helps retain more nutrients. We like to freeze-dry our grated zucchini and store it in Mason jars until we’re ready to use it. Then, we blitz it in the food processor and have instant zucchini flour.
Tried this recipe?We want to see! Tag @homesteadingfamily on Instagram.