Dairy-Free Zucchini Crackers
Crisp, savory, and completely dairy-free, these Zucchini Crackers are a wholesome snack that pairs nutritious ingredients with irresistible crunch. Made with freshly grated zucchini, almond flour, and a flaxseed-based binder, this recipe is perfect for those seeking gluten-free, plant-based alternatives. A touch of nutritional yeast adds a cheesy depth of flavor without the dairy, while garlic and onion powder provide a subtle, aromatic kick. Rolled thin and baked to golden perfection, these crackers are ideal for dipping, spreading, or enjoying on their own. Ready in under an hour, they’re a delicious way to use up zucchini and satisfy your craving for a healthy, homemade snack. Perfect for packed lunches, party platters, or casual snacking, these crackers are proof that simple ingredients can yield extraordinary results.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 1 medium-sized (about 200 grams) Zucchini
- 2 tablespoons Ground flaxseed
- 5 tablespoons Water
- 1 cup Almond flour
- 2 tablespoons Tapioca flour
- 2 tablespoons Nutritional yeast
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 0.5 teaspoon Sea salt
- 0.25 teaspoon Black pepper
- 1 tablespoon Olive oil
Directions
Step 1
Preheat your oven to 325°F (160°C) and line a large baking sheet with parchment paper.
Step 2
Grate the zucchini using a box grater or food processor. Place the grated zucchini in a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible. You should end up with about 1 cup of drained zucchini.
Step 3
In a small bowl, mix the ground flaxseed with water. Let it sit for 5 minutes to form a gel-like consistency (this acts as a binder).
Step 4
In a large mixing bowl, combine the almond flour, tapioca flour, nutritional yeast, garlic powder, onion powder, sea salt, and black pepper.
Step 5
Add the drained zucchini, flaxseed mixture, and olive oil to the dry ingredients. Mix well until a dough forms. If the dough is too sticky, you can add a little more almond flour (1 tablespoon at a time).
Step 6
Place the dough between two sheets of parchment paper and roll it out to about 1/8-inch thickness. The thinner the dough, the crispier the crackers will be.
Step 7
Carefully transfer the rolled-out dough (with the bottom parchment sheet) onto the baking sheet. Use a sharp knife or pizza cutter to score the dough into cracker-sized rectangles or squares. You can leave them scored (cut apart after baking) or separate them slightly before baking.
Step 8
Bake the crackers in the preheated oven for 30-35 minutes, rotating the baking sheet halfway through. The crackers should turn golden and feel crisp to the touch.
Step 9
Remove the baking sheet from the oven and allow the crackers to cool completely on the tray. They will continue to crisp up as they cool.
Step 10
Break the crackers apart along the scored lines (if not separated before baking) and store them in an airtight container at room temperature for up to 5 days.
Nutrition Facts
| Serving size | (431.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 931.9 |
| Total Fat 68.7g | 0% |
| Saturated Fat 6.4g | 0% |
| Polyunsaturated Fat 1.5g | |
| Cholesterol 0mg | 0% |
| Sodium 3085.0mg | 0% |
| Total Carbohydrate 61.2g | 0% |
| Dietary Fiber 18.6g | 0% |
| Total Sugars 17.9g | |
| Protein 32.0g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 295.9mg | 0% |
| Iron 6.3mg | 0% |
| Potassium 803.5mg | 0% |
Source of Calories