I’ve been researching WWII survival methods and came across this ancient technique that I thought was brilliant

It may be familiar to some, but you never know, right? With growing concerns about wheat costs, I thought I’d share. There are probably more sophisticated ways to do this, but this is how I learned. Easy and simple. No fuss.
We love and make tons of zucchini flour every year. You may have heard it called Amish flour or troop flour before. It’s a staple in Amish and Mennonite homes here for generations. It was also widely used in the 1940s during rationing.

Let your zucchini grow large – large or extra large is best, even the size of a large zucchini.
Peel the zucchini into thin, even strips with a carrot peeler to reduce drying time, or run them through a mandoline to prepare them faster.
Run the strips through an electronic dehydrator or hang them to dry. Avoid large seeds for a finer texture. Make sure the strips are completely dry; any moisture could ruin them during storage.
Run the dried strips through a food processor or hand grinder until you get a powdery consistency. The result will be a marbled green powder, similar in texture to good-quality whole-wheat flour. Three large zucchini yield about four or five cups of finished flour.

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