While scrolling through my social media feed the other day, sandwiched between the typical combination of cat videos and updates from friends, I found a little nugget in the Homemaking Tips Facebook group that made my eyes bulge. It was one of those posts that makes you lean in a little closer to your screen. The topic? A really really simple solution but one that makes flour out of something that I suspect many of us have in abundance at the moment – zucchinis.
I have long considered myself among those who love to read about the ingenious ways people survived tough times. Consider World War II, when food was rationed and each bite was counted. Folks had to be clever just to survive. It wasn’t just that sort of ingenuity that was a boon — it was a necessity. We’re not in a world war these days, but we have our problems, like trying to live more sustainably and having issues with sourcing.
On the rise in price and cost of wheat, it’s more crucial than ever to make the most of what we’ve got. So when I hit upon zucchini flour — also referred to as Amish flour or troops flour — it felt like a total game changer. It even keeps in the fridge for a few days after you make it, making it a smart way to use up those zucchini plants that seem to want to spill out of the garden. And, if you do end up in some post-apocalyptic scenario, a cool reminder of how resourceful people can be.
Here’s how it works — and really, it couldn’t be easier. If you’ve ever been swamped by zucchini (and let’s get real, who hasn’t?), this is something to give a try. First, let your zucchinis grow big — as in, gigantic. Think the kind you would say are way too big to eat. Those are perfect for this. Then reach for a carrot peeler or a mandolin slicer if you want to speed the process. And cut them into thin, even slices. The thinner the better, so they dry out faster, a key stage in flour making.
Next, you’ll be wanting to dry your zucchini strips very well. If you have a dehydrator, you can use that, but otherwise string them up and hang them to dry. What matters most is getting it completely moisture-free. Because any trace of dampness can cause the flour to spoil before you even make use of it. Once they’re totally dry, you can toss the strips in a food processor or hand grinder. And you’ll have a light green-flecked flour more useful than you’d expect.
I was shocked to learn you can actually replace a third of regular flour in recipes with this zucchini flour. And it won’t alter the taste or texture. It’s ideal for those who like to get creative in the kitchen. I’ve used it to thicken gravies, dredge fish for frying, and even in tortillas and bannock. It really does the trick. And, it’s shelf stable — simply pour it into a jar, or even vacuum seal it if you prefer it to keep even longer.
But why stop at zucchini? The post I read noted that you can do the same with sweet potatoes, other squashes, pumpkins — heck, even acorns. Yet zucchini tends to hog the spotlight. It’s got an ultra mellow flavor profile and grows like a weed, so it makes the perfect candidate for this kind of thing. It’s a win-win-win — you waste less, spend less on groceries and steal a little nutrition in the process.
Experimenting with it in our cooking has been really fun. It almost feels like we’re getting to channel the type of smart, practical things that our grandparents most likely did to stretch things out. Sometimes the simplest solutions aren’t complicated at all — they’re right there in front of you … or, in this case, hidden in plain sight, right there in the wilds of the backyard.
Coping with today’s peaks and troughs — whether it’s making better use of what we have or simply attempting to be a little more self-reliant — feels a whole lot lighter when you have a community like the Homemaking Tips group on Facebook. They’re always quick to offer a tip or a smart idea. Who would have thought a scroll through social media would prompt me to make zucchini flour? I’m totally hooked. If the kind of smart ways that people used to do things in the 1940s are your kind of thing, you’ve gotta try this. You may find it more interesting than you think!
