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Zucchini Walnut Crackers

Zucchini Walnut Crackers

These crunchy savory Zucchini Walnut Crackers are a great way to use up the zucchini taking over your garden!
Course Snack
Cuisine vegan, gluten free
Keyword raw crackers, vegan crackers
Prep Time 10 minutes
dehydrate 1 day
Total Time 10 minutes
Servings 10
Calories 200kcal


  • 2 zucchini
  • 2 cups walnuts soaked for 7-12 hours
  • ½ cup almonds soaked for 7-12 hours
  • ¼ teaspoon salt


  • Cut off ends of zucchini and put them in the food processor. Process until coarsely ground. Set aside.
  • Put walnuts and almonds in food processor. Process until coarsely ground.
  • Mix the walnuts, almonds and zucchini together. Add salt and mix thoroughly.
  • Spread mixture onto Teflon sheets on dehydrator racks. Score the crackers with a knife. I show how to do this with my Spicy Flax Cracker recipe. Dehydrate at 110° for 24-30 hours, or until dried out. Flip the crackers over after 12 hours or so.


Calories: 200kcal | Carbohydrates: 5g | Protein: 5g | Fat: 18g | Saturated Fat: 1g | Cholesterol: 0mg | Sodium: 61mg | Potassium: 255mg | Fiber: 2g | Sugar: 1g | Vitamin A: 80IU | Vitamin C: 7.3mg | Calcium: 48mg | Iron: 1.1mg