Zucchini Flour

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Preserve your summer squash by turning it into a naturally gluten-free flour you can use in baking, cooking, and more. This recipe makes about 1 pint (2 cups) of fine zucchini flour from about 3 to 4 extra large zucchini.

Prep Time30

Cook Time8

Total Time8 30

Course: Dehydrator

Cuisine: American

Keyword: Preserving Zucchini, Zucchini Recipes

Servings: Servings, about 2 cups

Author: Ashley Adamant

Equipment

Dehydrator

Ingredients

10 cups zucchini shredded or sliced, roughly 4 large zucchini

Instructions

Wash and trim the ends from your zucchini. Peeling and seeding are optional—if you plan to sift the flour after grinding, there's no need to remove them.
Shred the zucchini using a food processor or box grater. Alternately, you can just simply slice the zucchini into ¼ inch slices. Let it drain in a colander for 15–20 minutes or squeeze gently in a clean towel to remove excess moisture.
Dry the zucchini using one of the following methods:
Dehydrator: Spread on mesh trays and dry at 125–135°F for 8–12 hours until brittle.
Oven: Spread on lined baking sheets, set oven to its lowest temp, prop the door open, and dry for 2–5 hours, flipping or stirring occasionally.
Freeze Dryer: Use according to manufacturer’s instructions for best texture and longest shelf life. Expect a 24 to 26 hour dry time.
Grind the dried zucchini in a high-speed blender, food processor, or mortar and pestle until it forms a fine powder.
Sift (optional) to remove unground bits of peel or seed for a smooth, even flour.
Store in a clean, dry pint jar with a tight lid. If fully dried and kept well sealed, it’ll keep many months. Add a silica gel packet for best long-term storage.

Notes

Yield: 8–10 cups of shredded zucchini will dehydrate down to about 2 cups of zucchini flour (1 pint).

Flour Substitution Tips:

Use up to 1/3 cup of zucchini flour per cup of all-purpose flour in baking recipes.
Can be used 1:1 in place of coconut flour.
Best in cocoa-based or spiced baked goods, or for savory uses like thickening soups or breading meat.

Storage: Keep in a cool, dry pantry in an airtight container. For longest shelf life (up to 12 months), consider vacuum sealing or freezing.

Nutrition