What do you do when your garden suddenly surprises you with a horde of extra large zucchini? Many people discard them, but there’s a great use for those ginormous summer squash (aside from zucchini bread): zucchini flour.
My dad introduced me to zucchini flour a couple years ago. I was so intrigued when he talked about it, but didn’t really get a chance to try it back then. Then last summer, while Dad was going through chemo, he and mom gave me all their gigantic zucchini. There wasn’t time to do much other than dry them, so I dried them. And then later, when things had calmed down and I had a quiet morning to myself, I made zucchini flour. I’ve been throwing it into my baked goods ever since.
The kind of zucchini I’m talking about here are like the one on the right. The big honkers. The baseball bat size buggers. The ones with lots of seeds that you really don’t want to use in your dinner recipes.
Why zucchini flour?
Zucchini flour is low in carbs, gluten free, packed with nutrition, and has a gently sweet flavor that adds a little extra yum to whatever you’re baking. Dad says zucchini is 95% water and 5% sugar, so it makes sense that it’s sweet.
What equipment do you need to make it?
You will need a dehydrator, a food processor and, unless your food processor is really good at grinding things to a fine powder, you’ll need a spice grinder (or flour mill). In a pinch, you can use your oven to dry the zucchini (at the lowest setting).
How do you use zucchini flour?
You can use this gluten free flour right alongside your regular flour. Simply substitute zucchini flour for 1/4 to 1/3 of the flour in any recipe: cakes, cookies, bread. I absolutely adore it. Since it’s gluten free, you can pair it with other gluten free flours to make just about anything, but you can also use it with all purpose, whole wheat or any other flour that you love.
The only downside of zucchini flour is you need a LOT of zucchini to make it. But is that really a downside if you have zucchini coming out your ears?
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Zucchini Flour
Description
It only takes one ingredient to make zucchini flour: lots of zucchini. Lightly sweet, zucchini flour adds nutrition and a little extra yum to everything you bake.
Ingredients
Several large zucchini
Instructions
- Slice the zucchini into thin slices and put on dehydrator trays. Set the dehydrator on 120 – 140 degrees F. and let dry for 6 – 10 hours until the zucchini slices are completely dry and a little crispy. (Timing will depend on the thickness of your slices, humidity, and moisture content in the zucchini.)
- Put the zucchini slices into a food processor and process until the zucchini is very fine.
- If the zucchini flour is still not to a flour texture, put the zucchini into a spice grinder or flour mill and process until it looks like flour. Store in a sealed container.
- Substitute for 1/4 to 1/3 of the regular flour in recipes.
Notes
As long as the zucchini was completely dry the zucchini flour will keep for several months at room temperature.
RECIPE SOURCE: Sumptuous Spoonfuls – https://www.sumptuousspoonfuls.com/ … © Copyright 2025, Sumptuous Spoonfuls. This recipe was made by a REAL person with REAL ingredients. The photos are real photos taken by me personally. There is nothing AI here. This is real food made by real people for real people. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.
