Vegan Zucchini Crackers
Crispy, flavorful, and entirely plant-based, these Vegan Zucchini Crackers are the perfect healthy snack or appetizer! Made with nutrient-rich grated zucchini, almond flour, and a flaxseed "egg," these crackers are gluten-free, dairy-free, and packed with wholesome goodness. A sprinkle of nutritional yeast adds a cheesy, savory kick, while garlic and onion powder lend depth to every bite. Ideal for dipping, or enjoying solo, these easy-to-make crackers require just 15 minutes of prep time and bake to golden perfection in under an hour. Whether you're gluten-free, vegan, or simply craving a nutritious homemade treat, these zucchini crackers are sure to become your new go-to snack.
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Recipe Information
Ingredients
- 1.5 cups (grated and squeezed dry) Zucchini
- 3 tablespoons Ground flaxseed
- 6 tablespoons Water
- 1 cup Almond flour
- 2 tablespoons Nutritional yeast
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 0.5 teaspoons Salt
- 0.25 teaspoons Ground 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. Place the grated zucchini in a clean dish towel and squeeze out as much moisture as possible. You should end up with about 1.5 cups of dry, grated zucchini.
In a small bowl, combine the ground flaxseed and water to create a flax egg. Let the mixture sit for 5-10 minutes until it thickens.
In a large mixing bowl, combine the grated zucchini, almond flour, nutritional yeast, garlic powder, onion powder, salt, black pepper, and the prepared flax egg. Mix until a dough forms.
Place the dough on a piece of parchment paper and cover it with another piece of parchment paper. Use a rolling pin to roll the dough out evenly to about 1/8-inch thickness.
Carefully transfer the rolled-out dough (with the parchment paper underneath) to the prepared baking sheet.
Using a sharp knife or pizza cutter, score the dough into cracker-sized shapes, being careful not to cut through the parchment paper.
Bake in the preheated oven for 30-40 minutes, or until the crackers are golden brown and crispy. Check on them around 30 minutes to ensure they do not burn.
Allow the crackers to cool completely on the baking sheet. Once cooled, break them apart along the scored lines.
Store the crackers in an airtight container at room temperature for up to 1 week.
Nutrition Facts
Calories |
798 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.7 g | 74% | |
| Saturated Fat | 4.5 g | 22% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3342 mg | 145% | |
| Total Carbohydrate | 51.8 g | 19% | |
| Dietary Fiber | 20.6 g | 74% | |
| Total Sugars | 19.1 g | ||
| Protein | 33.5 g | 67% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 315 mg | 24% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 912 mg | 19% | |
*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.
