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 minutesmins
Cook Time8 hourshrs
Total Time8 hourshrs30 minutesmins
Course: Dehydrator
Cuisine: American
Keyword: Preserving Zucchini, Zucchini Recipes
Servings: 8Servings, about 2 cups
Author: Ashley Adamant
Equipment
Dehydrator
Ingredients
10cupszucchinishredded 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.