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.