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You may remember reading about the giant zucchini I had growing in my garden when I came home from my recent trip to California. Here is a reminder:
Generally, zucchini that large aren't as good to eat as their smaller versions are. So, I decided to dehydrate this one and try my hand at making zucchini flour!
My friend Rhonda, who is my go to fountain of knowledge, told me about having read about zucchini flour and when I looked it up, I was intrigued, so I had to give it a try. Then, I found out that Anita, my other go to fountain of knowledge, had been making different types of vegetable flours for quite some time! Have you guys heard of it or tried it? Tell me about your experience in the comments!
It took me two dehydrator loads to get this giant thing totally dehydrated.
I also included a little yellow squash in my dehydrator loads.
After I had completed 2 loads, I decided to blend the squash into flour using my food processor. The idea of using zucchini squash flour is not to completely eliminate the regular all purpose flour, but to use less of the all purpose flour and add the zucchini flour as a replacement. So, when my blending of the squash yielded 1/2 cup of flour, I decided to go with that for my first try. Click on the pictures below to get more information.
I probably could have put the larger bits into the bread because it should rehydrate in liquid, but for this first time, I wanted the flour to be as fine as possible.
Now that I had this 1/2 cup of zucchini flour, I decided to adapt a zucchini recipe that I have to use the zucchini flour to make zucchini bread! This recipe makes two loaves and I have to say that this is the BEST zucchini bread that I have ever eaten! The texture is perfect, moist but not too moist. The flavor is amazing! I may have eaten half of the first loaf by myself. I don't know if it would have been this fantastic without the zucchini flour added to the recipe, but I'm going to start dehydrating more of my over abundance of zucchini to make it again! I also think that since the zucchini was fresh from my garden, the flavor of it was better to begin with. Finally, I believe the addition of the almond flavoring, though the almond flavor isn't that noticeable, really enhanced the flavor as well. All in all, this bread is terrific!
*Side Note: I made this recipe again, without the zucchini flour because I hadn't gotten any ready yet. The bread is still delicious. So, if you don't have zucchini flour, you can still make it!
If you have an over abundance of zucchini in your garden, this is a great way to use it and store it for future use! Just use a vacuum sealer or O2 packets to keep the moisture out. You can also make flour out of other vegetables in the same way. What a great way to sneak in veggies into your family's diet!
Other Zucchini Recipe Posts
Creators of Hot Cocoa Bombs! (copyrighted)
Helen Reynolds: Mother of six children , grandmother to eleven! I love to cook, craft and create things and I especially love doing that with my family, So, when my lawyer daughter, Lindsey, my artist daughter, Madalynn, and I came up with the idea of Hot Cocoa Bombs, this blog was born. Then, one more daughter, with her technical and science skills, plus creativity has joined in to round us out! Read more about us here!