I’m currently trying to eat Paleo, to help with weight loss and fertility issues. I have PCOS and am insulin resistant, and following a low carb/whole foods diet is really helping with my hormonal and weight problems. So, of course, that means no flour. I’ve tried just not using it (impossible with some recipes), I’ve tried almond flour (expensive, and gives some recipes a strange flavor). And of course, I have zucchini coming out the wahzoo, so I might as well experiment.
Turns out, zucchini flour is easy peasy. Takes a while (the drying part), but isn’t difficult.
First, grab a zucchini bat. You know the one. The one hiding under the leaf that you haven’t check for a week or two. The footer. Grab that one. Cut off both ends.
I then stand it up on one flat surface and carefully cut it in half. Carefully. If you have crappy knife skills, don’t do this. In fact, if you have crappy knife skills and/or bad hand eye coordination, why don’t you just go ahead and skip this post…
Now, scoop out the seeds. I use a large heavy spoon and just scoop scoop scoop. It doesn’t have to be perfect…this isn’t fine furniture. I discard the seeds into the scrap bucket to go to the chickens.
I don’t have a mandolin slicer, so I tried a few different things. I tried just slicing with a knife, but they were uneven. I tried the food processor, but that gave me little chips, not long slices. Not efficient. So, I came up with this way…again, if you have clumsy hands, just look away now, please.
Use the stem of your food processor and put the slicing disk on it. Hold the stem like a handle.
Now, carefully use the slicing portion of the disk to slice the zucchini lengthwise. The zucchini is a semi-circle at first, and I slice the bottom portion off, and keep slicing that plane until the two sides fall apart. You can see in this picture that I am pushing the zucchini to the left with my right hand over the slicing disc, and the slice of zucchini is coming out underneath. You have to really pay attention to where your fingers are and how close you are to that sharp knife edge, but if you are careful, this really saves some time.
Once the zucchini falls apart, and the two sides are left, repeat for each of those sides. The slices come out perfectly the same width. I then cut in half lengthwise so more will fit on the dehydrator.
Ready to put on the dehydrator. I dehydrate this until super dry on 140 degrees. I usually wait about 24 hours, but that is because it takes me that long to get back to it. It could be done earlier…just be sure that it is crisp.
When the zucchini is completely dry, put it in your blender and blend into a fine powder.
I store mine in a quart mason jar. You could oven can this if you get enough, since it is dry. (Oven canning isn’t safe for anything other than dry ingredients, though.)
I have the following Food Processor and Dehydrator:
Cuisinart DLC-2007N Prep 7 7-Cup Food Processor, White