Gluten-Free Zucchini Crackers
Crunchy, flavorful, and guilt-free, Gluten-Free Zucchini Crackers are a perfect snack for health-conscious eaters and those following a gluten-free diet. Made with fresh zucchini, almond flour, and ground flaxseed, these savory crackers are packed with wholesome ingredients and seasoned with garlic, oregano, and a hint of black pepper for irresistible flavor. This easy-to-make recipe combines simple techniques like squeezing moisture out of grated zucchini and scoring the dough for perfectly portioned crackers. Ready in under an hour, they bake to golden perfection and stay crisp for days, making them ideal for snacking, charcuterie boards, or dipping into your favorite spreads. Give this gluten-free cracker recipe a try to enjoy a nourishing, homemade alternative to store-bought snacks!
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Recipe Information
Ingredients
- 1 large (about 1 1/2 cups grated) Zucchini
- 1 cup Almond flour
- 2 tablespoons Ground flaxseed
- 2 tablespoons Olive oil
- 0.5 teaspoons Salt
- 0.5 teaspoons Garlic powder
- 0.5 teaspoons Dried oregano
- 0.25 teaspoons Black pepper
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Grate the zucchini using a box grater or food processor. Place the grated zucchini in a clean kitchen towel and squeeze out as much liquid as possible to prevent the crackers from becoming soggy.
In a mixing bowl, combine the squeezed zucchini, almond flour, ground flaxseed, olive oil, salt, garlic powder, oregano, and black pepper.
Mix thoroughly until a dough forms. The mixture should hold together when pressed. If it seems too dry, add a teaspoon of olive oil. If it is too wet, add a small amount of almond flour.
Transfer the dough to the prepared baking sheet. Place a second sheet of parchment paper on top of the dough and use a rolling pin to roll it out evenly, about 1/8-inch thick.
Remove the top sheet of parchment paper and use a sharp knife or pizza cutter to score the dough into cracker-sized shapes. This will make it easier to break them apart after baking.
Bake in the preheated oven for 25 to 30 minutes, or until the crackers are golden and crisp around the edges.
Remove from the oven and allow the crackers to cool completely on the baking sheet. They will continue to crisp up as they cool.
Once cooled, gently break the crackers along the scored lines and store them in an airtight container for up to a week.
Nutrition Facts
Calories |
987 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.9 g | 106% | |
| Saturated Fat | 8.6 g | 43% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4039 mg | 176% | |
| Total Carbohydrate | 48.6 g | 18% | |
| Dietary Fiber | 16.9 g | 60% | |
| Total Sugars | 24.3 g | ||
| Protein | 26.5 g | 53% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 298 mg | 23% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 788 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
