Zucchini Flour
A New Use for ThisProlific Plant
by Dawn Emery Ballantine
Zucchini is a prolific plant, so much so that there are running jokes about keeping one’s car doors locked during harvest season to prevent the “gift” of the green gourd. It is a versatile vegetable, delectable on the grill, in a sauté, and in baking. It is high in nutrition and antioxidants, particularly Vitamin C, potassium, and magnesium, as well as both soluble and insoluble fiber. We don’t have a garden (thanks to the long-legged rodents some folks call “deer”), but if you have too much zucchini in yours, and no one to gift the excess to, you might try making zucchini flour.
Sometimes known as Amish Flour, zucchini flour has long been used in Amish and Mennonite communities, and became used more widely in the U.S. during the 1940s with the rationing of wheat flour. Theoretically, one could use any summer squash, and even some winter squash, to make this flour, which is typically used in a 1:2 ratio (that is, 1/3 cup zucchini flour and 2/3 cup wheat flour for recipes that call for 1 cup of flour). It acts like coconut flour in terms of absorption, but offers a much smoother texture. It can be used in baking, to thicken soups and sauces, and to bread meat and veggies. If used in baking, chocolate is a nice pairing to help cover any residual zucchini flavor. My then-12-year-old son’s blue-ribbon-winning Chocolate Zucchini Poundcake comes to mind!
Larger zucchinis impart a milder flavor to the flour, so what better way to use those giant clubs of zucchini, which are not especially flavorful when stir-fried or grilled. Keep in mind that larger zucchini have a tougher skin and bigger seeds, so it will yield a better end product to peel and scoop them away. If using smaller zucchini, leave both the peel (where much of the nutrition is) and the seeds intact. Zucchini is 90% water, and typically 5 pounds of squash yields 1 cup of flour. Yellow squash has a mellower flavor and is drier than zucchini, so it will take even less time to desiccate.
Alternatively, to preserve the squash for later use as either fresh flour or re-hydrated veg, simply shred/slice, dehydrate, and store as is, without grinding into flour. When needed, either grind the veg into flour, or soak the shreds/slices in water for 5 minutes before adding to your recipe, saving the soaking water for use as needed.
Zucchini Flour
Gather your zucchini, wash and dry, trim the ends, and peel and de-seed if necessary.
Thinly slice (1/4” thickness or less) or shred zucchini (for faster drying). Drying times will vary depending upon how the zucchini is prepared. Drain in a colander for 15-20 minutes. (Some folks squeeze the shredded zucchini in cheesecloth to remove more moisture.) Thinly spread the zucchini onto dehydrator screens, or on parchment paperlined baking sheets.
To dry in the oven, preheat to 150°F. Place the baking sheet in the center of the oven, with the door propped open 2-6”. (Note: Placing a fan at the open mouth of the oven aids in air circulation.) Dry zucchini for 2-5 hours, until brittle. Let cool for 10 minutes before grinding.
If using a dehydrator, set it at 135°F. Rotate the trays half way through the process, which will take from 8-10 hours. The squash must be completely dry and crispy.
Once the squash is completely dehydrated, put it in the blender or food processor and blend on high for 5-8 minutes, until it is a fine powder. PRO TIP: Leave the lid on for a few minutes after grinding to let the dust settle, or you will have a fine dusting of zucchini flour everywhere.
Store the flour in an airtight container such as a mason jar—a silica packet is a must—for 6 months to 1 year. Do not store in the refrigerator, as the moisture will damage the flour. The flour can also be vacuum sealed.
Dawn Emery Ballantine lives in Anderson Valley where she curates and sells books at Hedgehog Books, edits this magazine, and dreams of having a fenced-in garden.