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When your summer garden or famers’ market gives you zucchini, make my 4 ingredient zucchini skillet flatbreads! They cook on the stovetop and are gluten-free, grain-free, vegan, and have 5.5 g protein apiece.
I can hardly wait for late summer loaves of hearty, moist zucchini bread, especially those sweetened with brown sugar or honey and freckled with spices. I can easily eat it for breakfast, lunch, and again for dessert.
I will hold off another month or so before experimenting with some grain-free, vegan options for sweet zucchini bakes, but until then, I have some savory zucchini goodness to share. Namely, 4 Ingredient Zucchini Skillet Flatbreads! You will love the taste and texture.
Table of Contents
- Zucchini Flatbreads Made with Chickpea Flour
- Recipe Benefits
- Ingredients
- Step by Step Directions
- Step One: Grate the Zucchini
- Step Two: Mix the Zucchini Flatbread Batter
- Step Three: Add Zucchini Mixture to Hot Skillet
- Step Four: Flip the Flatbread
- Step Five: Cool
- FAQ
- How to Serve the Zucchini Flatbread
- Recipe Variations
- More Zucchini Recipes to Love
- Zucchini Skillet Flatbreads {Grain-Free, Vegan, Easy} Recipe
Zucchini Flatbreads Made with Chickpea Flour
You are going to love these, not only for their mild, vegetal flavor and tender texture (similar to naan), but also for how simple they are to make.
As their name indicates, they are made in a skillet, so zero oven time required. You will only need 4 ingredients (besides water and salt) to make them (chickpea flour, zucchini, a bit of oil, and baking soda), and the batter comes together in under 5 minutes.
Recipe Benefits
The flatbreads are:
- Vegan
- Grain-free (no all-purpose flour or other grain flour)
- Gluten-free
- High in protein (5.5 grams each)
- High in fiber
- Quick and Easy to make (no rolling or shaping)
- Nut-free (no nuts)
Ingredients
The exact amounts of each ingredient are indicated in the recipe card at the end of the post. Toggle between US Customary (volume) and Metric (weights) for preferred measurement option.
- zucchini, (about 2 or 3 small zucchini to medium zucchini)
- olive oil, (or the oil of your choice)
- chickpea flour, (aka besan or garbanzo bean flour)
- baking soda
You will also need some water to mix the batter (I use filtered tap water) and optional salt (table salt or sea salt).
Step by Step Directions
Note that the complete directions are also in the recipe card below.
Making the flatbreads isn not hard, but it is different from making a crepe (it’s easier than that) or a pancake (it’s a tiny fraction harder). If you have made my 1-ingredient red lentil tortillas, you’ll be right at home, as the process is the same.
Step One: Grate the Zucchini
Trim the ends off of the zucchini, and then grate, using the large holes on a grater. Immediately transfer to a medium bowl or large bowl (so as not to lose any of the water from the zucchini). You should have about 3 cups of zucchini.
Step Two: Mix the Zucchini Flatbread Batter
Add the olive oil and salt to the zucchini, stirring to combine. Add the chickpea flour and 3 tablespoons of the water, stirring until blended. Add a little bit or all of the remaining water until mixture is a thick batter.
Aim for a thick batter, adding more of the remaining water as needed, until you are left with a batter that is thicker than typical pancake batter, but can still fall off of a spoon with ease.
Stir in the baking soda.
Step Three: Add Zucchini Mixture to Hot Skillet
Heat a cast iron skillet over medium heat. Lightly grease or spray (with nonstick cooking spray) the skillet.
Add about 1/3 cup (75 mL) of batter to the center of the pan, and, working quickly, use the back of a metal spoon to spread the batter into a 6- to 7-inch (15 to 17.5 cm) circle.
Note: Do not worry if some of the batter sets up as you go! That’s perfect, as it makes it even easier to spread. Just keep pushing the raw batter out to the edges.
Step Four: Flip the Flatbread
Turn up the heat to medium high and cook about 2 to 3 minutes. until a metal spatula slides under the flatbread easily (bottom side should be golden brown in spots). Flip over and cook to 2 minutes longer until browned on other side.
Step Five: Cool
Turn flatbread out onto a cooling rack and reduce heat to medium. Repeat with remaining batter,
The batter makes 8 generous flatbreads, so repeat the process with the remaining batter. Serve the flatbreads whole, or slice into pieces.
FAQ
- Why do the only add 3 tablespoons of water when first mixing the batter? Zucchini vary in moisture (e.g., those late-summer behemoths are more watery than the petite supermarket variety and will release lots of juice), so sometimes you will need more water, other times, less.
- Why is baking soda added to the recipe? I add some baking soda to the batter so that the flatbreads are tender and pliable, yes, but also puffy in spots.
- How do I keep the flatbreads warm while making the whole batch? Preheat the oven to 200F (100C) and position an oven rack in the center position. Line a large baking sheet with parchment paper. Instead of cooling the flatbreads, place them on the lined baking sheet to stay warm.
- Can I use yeast instead of baking soda? Possibly. I have not tested it, but I suggest use very warm water in the batter and adding 1 teaspoon of sugar (e.g., maple syrup, coconut sugar or granulated sugar to activate the yeast). Stir int 1 teaspoon of instant yeast / fast-acting yeast. Let the batter stand for about 20 minutes before using.
How to Serve the Zucchini Flatbread
- As Accompaniment: Serve the flatbread with your favorite soups, salads, stews or curries.
- As Pizza Crust: Make flatbread pizza with the cooked flatbreads (instead of using traditional pizza dough). Spread with your favorite sauce (e.g., marinara sauce or pesto), sprinkle with your favorite cheese (like my easy oil-free cashew mozzarella cheese), add your favorite toppings (e.g., cherry tomatoes, bell peppers, fresh basil, or more zucchini slices) and bake until heated through.
- As a Wrap: Use like a tortilla, naan or other flatbread. Fill or stuff with any and all of your favorite fillings.
Recipe Variations
- Add Fresh Herbs: Add a big handful–chopped– of basil, mint, cilantro, dill, or a mix from your garden.
- Add Dried Herbs or Spices: Add a teaspoon or more of your favorite dried herbs or an herb blend, spices (e.g., curry powder, black pepper, red pepper flakes), garlic powder, or onion powder.
- Swap the Zucchini for Other Vegetables: Use grated carrot, parsnip or summer squash in place of the zucchini.
Happy eating everyone!
More Zucchini Recipes to Love
- Individual Zucchini Bread Baked Oatmeal (oil-free)
- Healthy Zucchini Oat Bread (oil-free)
- Chickpea Flour Zucchini Muffins (oil-free, grain-free)
- 3-Ingredient Zucchini Soccatas (chickpea flour omelets)
- Coconut Flour Zucchini Cookies (grain-free)
- Coconut Flour Zucchini Brownies {oil-free, grain-free}
- Zucchini Oat Breakfast Cookies
- Vegan Almond Flour Zucchini Muffins {grain-free, oil-free}
Zucchini Skillet Flatbreads {Grain-Free, Vegan, Easy}
Ingredients
- 12 ounces zucchini, (about 2 small to medium)
- 1.5 tablespoons olive oil, (or the oil of your choice)
- 1/2 teaspoon salt
- 2 cups chickpea flour, (aka besan or garbanzo bean flour)
- 5 tablespoons water, (divided use)
- 1/2 teaspoon baking soda
Instructions
- Trim the ends off of the zucchini, and then grate, using the large holes on a grater. Immediately transfer to a large bowl (so as not to lose any of the water from the zucchini). You should have about 3 cups of zucchini.
- Add the olive oil and salt to the zucchini, stirring to combine. Add the chickpea flour and 3 tablespoons of the water, stirring until blended. Add a little bit or all of the remaining water until mixture is a thick batter. Stir in the baking soda.
- Heat a cast iron skillet over medium heat. Lightly grease or spray (with nonstick cooking spray) the skillet.
- Add about 1/3 cup of batter to the center of the pan, and, working quickly, use the back of a metal spoon to spread the batter into a 6- to 7-inch circle.
- Turn up the heat to medium high and cook about 2 to 3 minutes. until a metal spatula slides under the flatbread easily (bottom side should be browned in spots).Flip over and cook to 2 minutes longer until browned on other side.
- Turn flatbread out onto a cooling rack and reduce heat to medium. Repeat with remaining batter,
This was my first experience with chickpea flour. I sure will make it again. I have two comments though: 1. I had to add more water to get the correct consistency ( I added gradually as recommended); 2. I cooked them in smaller amounts. So, they cooked better and faster. The shapes were not as pretty as yours, but they tased great.
Half of tsp cumin and some chopped dill were a nice touch.
So, thank you for sharing.
Hi Canan,
I’m glad you were able to adjust as you went along! It may be that there was a little bit too much flour in the cup (it is easy to overpack flours without realizing it.I am so glad you made the recipe your own regarding shapes and added seasonings, that’s wonderful 🙂
I added half of a finely diced onion, some garlic powder, some mint and some other seasonings.
For the flour, I used the Bob’s Red Mill Gluten Free All Purpose Baking Flour. It has chickpea flour but isn’t fully chickpea flour, so I added in an egg.
I pan fried them with avocado oil and they turned out amazing!! Super filling too.
I also made a lunch wrap with one (with cream cheese, bell pepper and cucumber inside) and I used parchment paper to wrap it up tight so that it would stay. Love this recipe, thanks!!
Oh wow, that sounds fantastic Maryam! Thanks so much for sharing your adaptations, too, that’s super helpful. So glad you a re loving the recipe!
Thank you so much for this recipe! I added chopped onion and basil and garlic! So wonderful!!! I can’t wait to try other variations!
I’m so glad you liked it, Susana 🙂
These are absolutely lovely!! I am grateful to have such a delicious and healthy bread option. They will be a staple in our house from now on, and I am excited to try different additions to the basic recipe! Thank you!
I am thrilled to know that these have become a staple, Kelly! 🙂
This is a great, and very versatile recipe. I added fresh minced onion, a small can of green chiles, and some greek olives, as well as some onion and garlic powder. Since we avoid oil, I baked it, in a large rectangle, at 375 for about 20 minutes on parchment paper. Came out fantastic, and was gobbled up by everyone. Love that it is gluten-free, and so easy. Thank you!!!! 🙂
That is simply wonderful, Adrienne! How brilliant to make one large oven flatbread . Thanks so much for sharing how you did it-/ I’m going to try! ????
Wow these are amazing!!! I’ve been trying to watch my blood sugar and I’ve missed pizza so much because of it, but I cooked up these flatbreads and used them as crusts and they came out perfect!!! (I just put the finished flatbreads on a greased cookie sheet and topped with sauce and vegan cheese, then baked at 425 for 10 mins). Incredible! Thank you for posting this. It’s going to become a regular meal for me. : )
That is so wonderful, Louis! I am so happy that you like these. I LOVE the sound of your cheese-y baked option, that sounds so good –thank you for sharing that!
I follow a no oil vegan diet so I made these in a ceramic nonstick skillet without any added oil. They came out great! Such a great option, and a great way to use up squash from my garden.
I made these with broccoli instead of zucchini and in silicone cups in the air fryer. Came out great!
Whoohoo, well done, Joe!
Hi Camilla,
Thanks for posting your recipe. Lovely subtle flavour.
I made them today and am delighted with the result. They hold together beautifully so can easily be used as a bread substitute for sandwiches!!
I got creative and used a smaller frying pan so all the flatbread had a neat uniform shape roughly the same size as a piece of bread. 🙂
No wheat flour in sight, thank goodness, what a nice change!!
How smart to use the smaller pan, Lesley–I am with you, it is so satisfying to have a uniform shape, I am going to follow your lead next time I make these 🙂 Yes, great idea to use as a sandwich bread!
I just commented but my husband and I are thinking about posiblities with this versatile recipe. We note there isn’t any “beanie” flavor, or zucchini flavor either, but rather a very nice “crepe” flavor, which got us wondering if this might be the way to get to a vegetable frittata. My dietary restriction don’t allow milk, or eggs so breakfast can be a tough problem. These taste so good, and have protein, and fiber, and no animal products. We’re excited to experiment!
Yippee!!! I am so happy to hear it, Jan! Oh definitely, you can make a variety of frittatas (like this one–3-Ingredient Chickpea Flour Frittata–or enter frittata or socca in my search bar, I have a number of chickpea flour frittatas. I really like the idea of going faintly sweet, too (a bit of cinnamon, vanilla and coconut sugar? :))
I expected something rather plain, but we both really liked them. I used garlic salt instead of regular salt, and it added just a little extra. I think next time I’ll use garlic powder, and add about a teaspoon of it. I’m also thinking this will make a really great morning pancake. Perhaps a bit of cinnamon and ginger.. Thanks so much
I am so glad that you liked them, Jan! Ooh, I never thought about using this as a basis for a breakfast pancake. Great idea, I will have to try, too 🙂
these were amazing! they were super good! thanks for the recipe!
I’m so glad I found this recipe. It’s hard to find vegan, gf, candida diet friendly recipes. This makes such a great base for some seriously carb satisfying meals. I have made this sweet and savory by adding a bit of this and that. I swapped out some of the zucchini with shredded carrot (needs more water of course) and added turmeric and cumin. I also aded granny smith apple with cinnamon and some Lily’s stevia sweetened chocolate chips. Yum! Just like a pancake!
Wonderful, Amanda!
I wonder if you know, but this is darn close to an Indian flatbread called chilla, a popular, quick, and filling North Indian breakfast food! Usually the veggies used are tomato, cilantro, onion, ginger, fresh chili peppers, cumin or carom seeds, turmeric & red chili powder, no baking soda or oil in the batter, just oil on the pan. You can also add whatever other veggies you might like, spinach or anything you have on hand, really. They’re basically cooked the exact same way as your recipe, and they come out soft and fluffy, ohhh so good. You might really love chilla if you haven’t tried them before, judging how you enjoyed adding garam masala and cilantro! Recommend Veg Recipes of India’s recipe for besan chilla. 🙂 I can’t wait to try your recipe, I LOVE zucchini and I can already imagine how awesome these will be!
I didin’t know, Gifun, so thank you!
Hi, do you think this amazing bread goes with canned tuna? Omelette? I really want to make it but I’m trying to eat a high protein diet, so I’m not sure what protein goes with it.
It would probably go well with whatever you feel matches the flavor profile, but chickpea flour is naturally high in protein at about 21g per cup. So this whole recipe provides a whopping 42g of protein as is! So this would be great for your diet! 🙂
Camilla, first I want to say THANK YOU for creating this blog and sharing your knowledge and experience!
I first stumbled across your blog about a month ago after finding myself unable to eat wheat (gluten-intolerant or celiac, not sure). I had to throw out my cookbooks and learn how to make food differently and your recipes have been so delicious and fresh and easy. I love all of them and have a whole binder full of them already 🙂 So again, thank you.
Question on this one. What would be good to put ON these flatbreads?
will it taste like chick peas?
Hi! No, they do not taste like cooked chickpeas. The flour has a nutty flavor and you can taste the subtle flavor of the zucchini, too. It’s a very neutral flavor overall. Hope that helps!
I am allergic to chickpeas, could I use regular gluten free flour? Like King Arthur or Bobs red mill?
Really want to make these!
Hi Mary,
I am not sure how it would work, but it could be worth a try. You will want to add an “egg” or two (e.g., flax egg, chia egg, or real egg, if you eat eggs) since the chickpea flour does double duty as flour and egg here. Let me know how it goes!