I saw a post about Zucchini flour and thought, “What!!?”
Naturally, I had to dig deeper. Sure enough, there is such a thing. Not only that, it’s easy to make. Since I plan to have an abundance of zucchini from my Three Sisters Garden (I know, don’t count your zucchini before the harvest … ), this was a real boon to find.
So, when I comment that my garden is overflowing with the dreaded zucchini, remind me to try this.
Wash and peel zucchini or yellow squash. Remove the core and seeds.
Use a potato peeler to cut it in thin strips or use a mandolin slicer to make thin slices (with a protective glove, of course!).
Dehydrate the strips/slices at 135 degrees. Based on previous attempts to dehydrate zucchini, I recommend you line the trays so the pieces don’t stick.
When completely dried, put in a blender or food processor and grind it into flour (about 5-8 minutes). Let the dust settle before opening the lid.
Store in an air-tight container with a silica packet.
Five pounds of squash makes 1 cup of flour
TO USE: substitute 1 cup of zucchini flour for regular flour in bread recipes or 1/2 cup in cakes and cookies.