Healthy Grain Free Zucchini Crackers

photo by recipe author

Servings: 25-30 Crackers
Preparation Time: 45 minutes

1/2 cup grated zucchini
2 eggs
3 tablespoons coconut oil
2 tablespoons coconut flour
2 tablespoons blanched almond meal/flour*
1/4 teaspoon salt
1/2 teaspoon baking soda

Preheat oven to 350 degrees.

Process all ingredients together in food processor or blender until batter is smooth. Spread batter 1/4 inch thick on a parchment paper lined cookie sheet.

Bake crackers for 15 minutes. Cut crackers into small squares and return to oven. Bake another 15-20 minutes. The crackers on the edges will finish baking first. Remove the outer crackers and continue to bake until all the crackers are crispy. Sprinkle crackers with sea salt and serve.

*To make your own almond meal/flour, grind almonds just until a moist meal consistency is reached. Be careful not to over-blend.

Recipe submitted by Tiffany, Junction City, OR

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Published on October 3, 2011

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5 Comments

Monica November 17, 2013 at 1:58 pm - Reply

This turned out great! I added dried basil and let them dry out in the oven to get crispier. Way better than store bought high sodium crackers. Thank you!

Mari Ann July 8, 2013 at 11:27 am - Reply

These zucchini crackers look great. Can I just use egg yolk since I may be allergic to the white?

Renee K April 25, 2012 at 11:57 am - Reply

I have made these so many times now.  Awesome cracker recipe and I love that’s they’re dairy free too :)

Tiffany October 3, 2011 at 3:40 pm - Reply

The almond flour gives these crackers more of a crisp texture. If you use coconut flour they will still work, but they wont be as crispy. Other flours may work as well.

Darcy October 3, 2011 at 12:52 pm - Reply

Can you use any flour in replace of the almond flour.

Healthy Grain Free Zucchini Crackers