Zucchini Flour
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.Â
- Prep Time: 30 minutes
- Drying time: 8 hours
- Total Time: 8 hours 30 minutes
Ingredients
Scale
1 very large zucchini
Instructions
- Wash zucchini, peel (if desired), and remove seeds.
- Shred zucchini with a food processer or cheese grater. Place in colander to drain for 15-20 minutes.
- Spread shredded zucchini on dehydrator trays and dry at 135℉ (57℃) for 8-12 hours, until zucchini is completely dry.
- 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.
- 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.
Find it online: https://commonsensehome.com/zucchini-flour/