Skip to Content

4-Ingredient Zucchini Skillet Flatbreads (V, GF)

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.

zucchini flatbreads stacked on a wooden plate

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’ll 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!

zucchini skillet flatbreads on a wooden plate atop a piece of parchment

Zucchini Flatbread Made with Chickpea Flour

You are going to love these, not only for their mild, vegetal flavor and tender texture, 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.

Healthy Benefits of These Zucchini Flatbreads

The flatbreads are:

  • Vegan
  • Grain-free
  • Gluten-free
  • High in protein (5.5 grams each)
  • High in fiber

How to Make 4-Ingredient Zucchini Skillet Flatbreads

Begin by grating the zucchini on the larger holes of a standard grater. I used two small to medium zucchini ( 12 ounces in total). Once grated, you’ll have (roughly) 3 cups of zucchini.

grated zucchini with a box grater in the background

Everything goes into one big bowl, with a caveat: add the minimum (3 tablespoons ) amount of water first.

Zucchini vary in moisture (e.g., those late-summer behemoths are more watery than the petite supermarket variety), so sometimes you will need more water, other times, less.

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.

glass bowl filled with zucchini flatbread batter

How to Cook the Flatbreads

Making the flatbreads isn’t 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.

Heat a skillet over medium heat. You will definitely need to grease the skillet, either with a swipe of olive oil, or a spritz of cooking spray. Scoop about 1/3 cup of batter into the center of the skillet, and then spread it out (to about 6 or 7 inches in diameter) with the back of a spoon.

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.

zucchini skillet flatbread batter being spread in a cast iron skillet

I add some baking soda to the batter so that the flatbreads are tender and pliable, yes, but also puffy in spots.

After about 3 minutes (crank up the heat to medium-high), try sliding a spatula under the edge of the flatbread; if you can keep sliding it under with ease, it’s time to flip! Another minute or so, and the flatbread is done!

The batter makes 8 generous flatbreads, so repeat the process with the remaining batter.

a stack of 4-ingredient zucchini skillet flatbreads on a wire cooling rack

Vary the Recipe with Herbs & Spices

The recipe here is the essential recipe, ideal for both savory and sweet toppings and fillings.

However, you can customize the recipe with fresh herbs (e.g., a big handful–chopped– of basil, mint, cilantro, dill, or a mix from your garden) and/or spices (I made some with curry powder and a bit of garam masala + cilantro. Oh my yum!). Have fun!

Happy eating everyone, and savor your summer!

More Delectable Vegan & Gluten-Free Zucchini Recipes:

zucchini flatbreads stacked on a wooden plate

Zucchini Skillet Flatbreads {Grain-Free, Vegan, Easy}

Yield: 8 flatbreads
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes

When your summer garden or famers' market gives you zucchini, make zucchini bread! Better yet, make my 4-ingredient zucchini flatbreads, which cook on the stovetop and take minutes to prepare. They are naturally grain-free, vegan, gluten-free, and versatile (e.g., keep them plain or add herbs and spices).


  • 2 small-medium zucchini (12 ounces)
  • 1 and 1.2 tablespoons olive oil (or the oil of your choice)
  • 1/2 teaspoon salt
  • 2 cups (240 g) chickpea flour
  • 3 to 5 tablespoons water, divided
  • 1/2 teaspoon baking soda


  1. 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.
  2. 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.
  3. Heat a cast iron skillet over medium heat. Lightly grease or spray (with nonstick cooking spray) the skillet.
  4. 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.
  5. 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.
  6. Turn flatbread out onto a cooling rack and reduce heat to medium. Repeat with remaining batter,


Storage: Store the cooled flatbreads in an airtight container in the refrigerator for up to 5 days or the freezer for up to 6 months.

Tip: An equal amount of yellow squash or other summer squash can be used in place of the zucchini.

Variations: Add fresh herbs to the batter (about 1/2 cups, chopped), such as basil, cilantro, parsley, or mint (or a combination), and/or add spices (about 1 teaspoon or more of spices such as curry powder, garam masala, cumin, smoked paprika, or perhaps a generous squirt of sriracha).

Nutrition Information
Yield 8 Serving Size 1 flatbread
Amount Per Serving Calories 118Total Fat 4.2gSaturated Fat 0.8gCholesterol 0mgSodium 149mgCarbohydrates 14.9gFiber 3.1gSugar 3.2gProtein 5.5g

Did you make this recipe?

Tag @powerhungrycamilla on Instagram and hashtag it #powerhungrycamilla

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Kelly Gillham

Sunday 10th of December 2023

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!


Monday 11th of December 2023

I am thrilled to know that these have become a staple, Kelly! :)


Monday 11th of September 2023

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!!!! :-)


Tuesday 12th of September 2023

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! ????


Friday 9th of June 2023

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. : )


Friday 9th of June 2023

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!

Broccoli ? Joe

Thursday 2nd of December 2021

I made these with broccoli instead of zucchini and in silicone cups in the air fryer. Came out great!


Thursday 9th of December 2021

Whoohoo, well done, Joe!


Monday 14th of June 2021

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!!


Tuesday 15th of June 2021

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!

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Skip to Recipe