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Zucchini Flour in Glass Bowl

Amish Flour Made With Zucchini

Amish flour, or Mennonite flour, is homemade flour that is made from zucchini. It has a slight zucchini flavor and is a great substitution for some of the flour used in your baked goods. It’s also a fun and valuable way to use up all those extra zucchini from your summer garden!
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Equipment

  • Food Dehydrator or Air Fryer
  • Food Processor or Nutribullet
  • Chef's Knife
  • Canning jars

Ingredients
  

  • 8 Medium size Zucchini 5 lbs. of zucchini makes about 1 cup of Amish flour

Instructions
 

  • Cut zucchini into ¼ inch slices. You can use a mandolin if you choose. If you slice your zucchinis by hand, just make sure you keep the thickness as even as possible, so they dry evenly.
  • Alternatively, you can shred your zucchini with a cheese grater or food processor, which ever is easiest for you.
  • Spread the zucchini slices evenly over the dehydrator trays. Shredded zucchini will dry faster than slices.
  • Set the dehydrator to 125 degrees Fahrenheit. It took about 12 hours to dry it all out. Check it from time to time after about 6 hours.
  • To dehydrate your squash in the oven, set the temperature as low as possible and keep the door propped open about three or four inches. You may want to aim a fan at the oven door for air circulation to help the squash dry evenly. Spread your zucchini out on a cooking sheet in the center of the oven and let it dry. It may take around two to five hours.
  • If you have an air fryer, you can dehydrate your zucchini slices in it. Then, just lay the zucchini in a single layer and watch it carefully.
  • After you’ve fully dehydrated your zucchinis, then you can grind them. I used a KitchenAid food processor, but you could also use a Nutribullet or blender.
  • Add a handful of chips at a time – or as many as your food processor can handle. I used the high speed and let the chips grind up. If this is too hard on your food processor, you can use the pulse setting, too.
  • You can store your Amish flour in a mason jar with a tight lid. You may want to add a silica packet (don’t open or eat it!) to your jar or vacuum seal it. Moisture will ruin the quality of your flour.
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