I’ve only started using it recently, but it is supposed to be able to be exchanged for normal flour in most recipes. It should be particularly good for adding to baking like scones or cakes where you want more moisture, but you would not want much in bread as it does not have gluten. Also good for things like thickening stews.
Zucchini flour? That sounds tasty. How does it perform as a flour?
I’ve only started using it recently, but it is supposed to be able to be exchanged for normal flour in most recipes. It should be particularly good for adding to baking like scones or cakes where you want more moisture, but you would not want much in bread as it does not have gluten. Also good for things like thickening stews.