These crunchy savory Zucchini Walnut Crackers are a great way to use up the zucchini taking over your garden!
I have been vegan for about 16 years. Throughout that time, I have gone through phases of eating a raw food vegan diet. Eating raw does not mean salads and carrot sticks all day. In fact, it can be quite complex.
An example of complex raw "uncooking" is Juliano's Raw: The Uncook Book: New Vegetarian Food for Life
. There are long lists of ingredients to make decadent dishes. If you are someone who is serious about getting into raw food, I would check it out.
If you are just dabbling in raw foods, a book that has both cooked and raw vegan food is Choosing Raw: Making Raw Foods Part of the Way You Eat
. Gena Hamshaw has easy to follow, healthy, unintimidating recipes. Even if you just want to add more plant based food into your diet, Gena's book is a great resource.
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When I went through my raw food stages, I found that I missed cooked food, so I decided to maintain a balance of raw and cooked food.
One of my favorite ways to eat raw food is dehydrated crackers. They are easy to make and do not have all the processed ingredients like crackers you buy in the stores. By dehydrating produce, nuts and seeds at low temperatures, you keep all the valuable enzymes.
To make the nuts more digestible and get more nutrients out of them, you will want to soak the nuts first in water for 7-12 hours and then rinse them before dehydrating.
To be honest, I have made these crackers without soaking the nuts first also. If you notice you have digestion issues with nuts, I would try soaking them first. It only adds a little time, and not much extra work.
When you have a large amount of produce, dehydrating is a great way to use it up quickly. I have made sun-dried tomatoes, squash chips, and crackers in the dehydrator. I have dehydrated apples, bananas, zucchini, yellow squash, and even large amounts of jalapeños.
These crackers are rich and crunchy. They are dense and thick - almost like a bread, but not quite as thick.
They taste good with vegan cream cheese, hummus or peanut butter. If you make them large enough, you could eat them like an open-faced sandwich.
Zucchini Walnut Crackers pictured with vegan cream cheese - my favorite way to eat them!
These raw crackers with zucchini and walnuts are a hearty snack.
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Here's the dehydrator that I have. It's perfect for making these crackers as well as other raw recipes.
📋 Recipe
Zucchini Walnut Crackers
Ingredients
Instructions
- 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.
Nutrition
*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.
Lilly White says
What would be the size of the zucchini's. I have a packet of zucchini's as thin as my fingers and roughly as long. I'm guessing the ones you used are bigger. Could you give me a weight of how much I should use. Would love to try this...
Willow Moon says
Hi Lilly, first of all I want to apologize for the lack of detail in my recipe. That recipe was from my first year of blogging when I didn't know any better. I'm slowly going through old recipes revising them, but it takes a lot of time. These days, I would have at least written how many cups the zucchini would equal. So I am going from memory here. I am going to say the zucchini were average sized - 5 - 8 inches long and 2 inches in diameter. Weight - about 5 ounces each (so a medium zucchini). The good news is that this is a very forgiving recipe. If you have more or less zucchini you should be fine. The main thing is that the mixture sticks together enough to spread on the teflon sheets. Hope that helps!
Sarah says
Have you tried making these with black walnuts rather than the standard English walnuts? I've got a prolific black walnut tree (and prolific zucchini plants), so I'd love to try this recipe.
Willow Moon says
I have never had black walnuts. I want to try them! If they taste similar, then they should work. Maybe make a smaller batch in case they don't come out to your liking.
Bridget says
Dawn, I "dehydrated" in my oven - on the lowest possible temp setting - for years. Worked beautifully. I made some wonderful flax crackers and other delicious goodies.
Dawn Harriman says
Hi, I don't have a dehydrator. Would the lowest setting in my oven work. I realize it would take hours and I'd guess I'd just have to test the cracker for doneness. What do you think? Thanks!
Willow Moon says
I would try it! I have heard of people doing that with other dehydrator recipes. I don't think they would burn, but like you said definitely check on them every once in awhile. I personally have never tried it because I have had my dehydrator for many years.
Danielle says
What a great way to use up a bunch of my zucchini!