I’ve been researching WWII survival methods and came across this ancient technique that I thought was brilliant - Page 2

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 for omelets and bannock. It’s also great for making meatballs and brownies. 6. Store zucchini flour in airtight jars or vacuum sealed bags.
For us, we still buy grains from a local family-owned mill. So this is free, sustainable, easy to produce on site, and has a mild flavor. Most people wouldn’t even notice. It reduces our flour usage by a third. You can do the same with regular and sweet potatoes, other squash varieties, acorns, and pumpkins. I just find zucchini to be the least flavorful. Plus, we get overwhelmed with that stuff!