Baked Zucchini Herb Crackers for Healthy Finger Foods Recipe

Introduction

These Baked Zucchini Herb Crackers are a delicious and healthy alternative to store-bought snacks. Crispy, flavorful, and easy to make, they are perfect for serving as finger foods at gatherings or enjoying as a guilt-free treat.

Ingredients

• 1 medium zucchini, grated
• 1/2 cup almond flour
• 1/4 cup ground flaxseed
• 1 tablespoon dried Italian herbs
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 1 tablespoon olive oil

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. Step 2: Grate the zucchini, then squeeze out as much moisture as you can using a clean kitchen towel.
3. Step 3: In a mixing bowl, stir together the almond flour, ground flaxseed, dried Italian herbs, garlic powder, and salt.
4. Step 4: Add the grated zucchini and olive oil to the dry ingredients, and mix until a dough forms.
5. Step 5: Place the dough on the parchment-lined baking sheet and press it into a thin, even layer. Make sure to flatten it thoroughly to ensure crispiness.
6. Step 6: Use a knife or pizza cutter to score the dough into cracker-sized squares.
7. Step 7: Bake for 25–30 minutes until the crackers are golden and crisp. Let them cool completely before breaking into individual crackers.

Tips & Variations

• If the crackers are still soft in the middle after baking, return them to the oven for an additional 5 minutes to help dry them out—zucchini can hold a surprising amount of moisture.
• For a spicy twist, add a pinch of cayenne pepper or chili flakes to the dough.
• Try substituting the Italian herbs with other dried herbs like rosemary, thyme, or basil for different flavor profiles.
• Use a food processor to grate the zucchini faster if you’re short on time.

Storage

Store the cooled crackers in an airtight container at room temperature for up to 3 days to maintain their crispness. For longer storage, keep them in the refrigerator for up to one week. If they lose some crunch, reheat them in a low oven for a few minutes to restore crispiness before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of flour instead of almond flour?

Yes, you can substitute almond flour with other gluten-free flours like coconut flour or oat flour, but the texture and flavor may vary slightly. You might need to adjust the quantity slightly as different flours absorb moisture differently.

Do I need to peel the zucchini before grating?

Peeling is optional. The skin adds extra nutrients and a bit of texture, so leaving it on is fine as long as you wash the zucchini thoroughly before grating.

Baked Zucchini Herb Crackers for Healthy Finger Foods Recipe

Print Recipe

★★★★★

4.6 from 79 reviews

These Baked Zucchini Herb Crackers offer a healthy, flavorful snack option perfect for finger foods or light bites. Made with grated zucchini, almond flour, and herbs, they are naturally gluten-free and packed with wholesome ingredients. The crackers are baked to a crisp golden finish, making them a delicious and nutritious alternative to store-bought crackers.

• Author: Isla
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: Approximately 20–25 crackers 1x
• Category: Snack
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

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Zucchini Herb Crackers

• 1 medium zucchini, grated
• 1/2 cup almond flour
• 1/4 cup ground flaxseed
• 1 tablespoon dried Italian herbs
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 1 tablespoon olive oil

Instructions

1. Preheat the Oven: Set your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
2. Prepare the Zucchini: Grate the medium zucchini finely, then wrap it in a clean kitchen towel and squeeze out as much moisture as possible to ensure the crackers bake to a crisp texture.
3. Mix Dry Ingredients: In a medium bowl, combine 1/2 cup almond flour, 1/4 cup ground flaxseed, 1 tablespoon dried Italian herbs, 1/2 teaspoon garlic powder, and 1/4 teaspoon salt. Stir until evenly mixed.
4. Combine with Wet Ingredients: Add the grated zucchini and 1 tablespoon olive oil to the dry ingredient mixture. Mix thoroughly until a cohesive dough forms.
5. Form the Cracker Base: Spread the dough evenly onto the parchment-lined baking sheet. Press it down firmly to create a thin, uniform layer for even baking.
6. Score the Dough: Using a knife or pizza cutter, score the dough into cracker-sized squares to make breaking easier after baking.
7. Bake to Crisp: Place in the preheated oven and bake for 25 to 30 minutes, or until the crackers turn golden and crisp. Allow them to cool completely before breaking them apart.

Notes

• If crackers remain soft in the center, return them to the oven for an additional 5 minutes to help them crisp up, as zucchini contains a lot of moisture.
• Ensure you squeeze out as much water as possible from the zucchini to avoid soggy crackers.
• Store leftover crackers in an airtight container to maintain their crunch.
• Feel free to experiment with herbs and spices to customize the flavor to your preference.

Keywords: zucchini crackers, healthy crackers, gluten-free snacks, baked vegetable crackers, almond flour crackers, low-carb snacks, herb crackers