These little crackers are a genuinely surprising snack — lightly sweet from a hint of vanilla and maple syrup, with a satisfying crunch that's hard to believe comes from such a short ingredient list. The secret weapon is finely shredded zucchini, squeezed bone-dry before it goes into the dough, which adds just enough moisture to bind everything together without making the crackers soft or chewy. Rice flour and tapioca starch do all the heavy lifting here, creating that crisp, delicate snap you want in a cracker without any grain that could cause problems for people avoiding rye. Store-bought crackers are notoriously tricky territory — shared production lines and vague labeling make it hard to feel confident — so baking your own from scratch with ingredients you can see and trust is a genuinely worthwhile move. Rolling the dough paper-thin is the key step; get it close to 1/16 of an inch and you'll be rewarded with crackers that shatter cleanly rather than bend. They crisp up even more as they cool, so resist the urge to taste-test straight from the oven. Serve them on a cheese board, pile on some nut butter, or just eat them plain — they're that good on their own.
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Preheat the oven to 350°F (175°C). Line a large baking sheet with parchment paper.
Grate the zucchini on the fine side of a box grater, then wrap it in a clean kitchen towel and squeeze firmly over the sink until no more liquid comes out. You should have about ½ cup packed shredded zucchini after squeezing.
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