How to Make Zucchini Flour (also known as Amish Flour)

Zucchini flour is a great way to use up those overgrown zucchini, plus it’s low carb and gluten free. We’ll share how to make it and how to use it.

Most low carb flours are expensive, so it’s great to have an option that you can grow right in the garden. You can also use other summer squash and spaghetti squash to make squash flour. If you use a sweeter winter squash, it’ll bake a little differently.

Back in the 1940s during rationing, this flour was used to stretch wheat flour rations. It’s also more commonly used in some Amish and Mennonite communities (thus the name “Amish flour”).

For those dealing with gluten, nut, or coconut allergies, this provides an allergy friendly baking option.

How to Make Zucchini Flour

To make your zucchini flour, start with fresh zucchini. I like to use the giant, clublike zucchini, because they have a milder flavor. (These are also great for zapple pie, zapple crisp, and gummy candy.)

The big zucchini tend to have tougher skins and bigger seeds, so I normally peel and remove seeds before drying. If you use small to medium fruit, you don’t need to peel or remove seeds. The finished flour tastes more like zucchini if you use small fruit.

For fast, even drying, I shred my zucchini and squash. I run it through the shredder on the food processor, but you can also use a cheese grater. Shredded zucchini crumbles very easily when dry.

If you don’t want to shred (or don’t have a grater), thinly slice the fruit instead. Our nine tray Excalibur dehydrator holds several large zucchini once they are shredded.

Let the shredded squash drain in a colander for 15-20 minutes, then spread on mesh drying trays or fruit leather trays. Dry at 135℉ (57℃) for 8-12 hours, until zucchini is completely dry.

For oven dehydrating, set temp as low as possible and prop door open 2-6 inches. Place a fan near the oven door to improve air circulation. Spread your zucchini on a baking sheet near the center of the oven, and dry for 2 – 5 hours.

If the humidity is high or the squash is very wet, drying takes a little longer.

Once your zucchini is crispy dry, it’s time to finish the zucchini flour. Load your dried zucchini into a blender or food processor, and run on high speed until it becomes a fine powder. Let the dust settle a bit before you open the blender.

Use your flour right away, or store in an air tight container (such as a mason jar). Add a silica packet to absorb moisture. (These are the ones we use, and they can be recharged.)

Do not store the flour in the refrigerator (too much moisture) and use within 6 months for best quality.

Sometimes I shred and dry my zucchini and vacuum seal it in mason jars without powdering it. I make it into flour when I’m ready to use it.

It takes up a little more room, but the shredded zucchini doesn’t clog the vacuum sealer. (If you try to vacuum seal powder, it may clog the sealer.) It also allows me to skip the moisture absorber, and the shredded zucchini lasts a year or more.

How to Use Zucchini Flour

Zucchini flour makes a good replacement for coconut flour, and can be substituted 1:1 in recipes. It doesn’t work the same as almond flour, because it soaks up more moisture and is not as dense.

For baking, you can use up to 1/3 cup of zucchini flour per every cup of regular flour. If a recipe calls for 1 cup of all purpose flour, substitute:

• 1/3 cup of zucchini flour
• 2/3 cup all purpose flour

Your squash flour doesn’t contain gluten, so using too much may cause a recipe to fail. Try using the flour for thickening in soups and sauces (and to get in some extra veggies). It also works for breading fish or meat.

I like to use the flour for baking recipes with cocoa, or heartier recipes like these chocolate raspberry granola cookies. Chocolate and other spices help camouflage the slight veggie flavor for fussy eaters.

Try it in your favorite brownie recipe, or a quick bread recipe. (What goes better with zucchini bread than more zucchini?)

How Much Flour Can You Make?

Zucchini is about 90% water, so dehydrating shrinks it up by a LOT. After drying, 2 cups of shredded zucchini dries down to less than 1/2 cup of flour.

That said, a little flour goes a long way. Most coconut flour recipes use less than a cup of flour per recipe.

Zucchini is high in vitamin C and vitamin B6. It also contains manganese, potassium, and small amounts of magnesium and phosphorus.

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Zucchini Flour

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Zucchini flour makes a good replacement for coconut flour, and can be substituted 1:1 in recipes. For baking, you can use up to 1/3 cup of zucchini flour per every cup of all purpose flour. 

• Prep Time: 30 minutes
• Drying time: 8 hours
• Total Time: 8 hours 30 minutes

Ingredients

Scale 1x2x3x

1 very large zucchini

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Instructions

1. Wash zucchini, peel (if desired), and remove seeds.
2. Shred zucchini with a food processer or cheese grater. Place in colander to drain for 15-20 minutes.
3. Spread shredded zucchini on dehydrator trays and dry at 135℉ (57℃) for 8-12 hours, until zucchini is completely dry.
4. Grind the dried zucchini in a blender or food processer until it becomes a fine powder. Let the dust settle a bit before you open the blender.
5. Use your flour right away, or store in an air tight container (such as a mason jar). Add a silica packet to absorb moisture. Do not store it in the refrigerator (too much moisture) and use within 6 months for best quality.

Notes

For oven dehydrating, set temp as low as possible and prop door open 2-6 inches. Place a fan near the oven door to improve air circulation. Spread your zucchini on a baking sheet near the center of the oven, and dry for 2 – 5 hours.

Other Vegetable Flours

You can make other vegetable flours, too. Zucchini flour has the most neutral flavor, and you don’t need to cook the zucchini.

If you’d like to experiment, try:

• potatoes
• sweet potatoes
• winter squash

Cook the vegetables, mash and spread thin to dry, and then powder.