I was researching survival methods during World War II and came across this ancient technique that I thought was brilliant. (Page 2 ) | November 24, 2025

1. Let the zucchini grow – large or very large ones are best, even the size of a large zucchini.
2. Peel the zucchini into thin strips using a carrot peeler to shorten drying time, or a mandoline to prepare them faster.
3. Run the strips through an electric dryer or hang them to dry. Avoid large seeds for a more delicate texture. Make sure the strips are completely dry; moisture can damage them during storage.
4. Blend the dried zucchini strips in a food processor or hand grinder until powdery. The result will be a marbled green powder, similar in consistency to good quality whole wheat flour. Three large zucchinis yield about four or five cups of finished flour.

Use zucchini flour to replace 1/3 of the flour in most recipes without changing the final product. It acts as a thickening agent for sauces, is excellent for breading fish, and works well in omelets and bannocks. It’s also great for making meatballs and brownies. 6. Store zucchini flour in airtight jars or vacuum-sealed bags.
We always buy our grain from a local family mill. It’s free, sustainable, easy to make locally, and has a mild flavor. Most people wouldn’t even notice. It reduces our flour consumption by a third. You can do the same with regular sweet potatoes, other squash varieties, acorns, and pumpkins. I simply find zucchini to be the least flavorful. Besides, we’re overwhelmed by this kind of stuff!