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

When your summer garden or famers’ market gives you zucchini, make my 4-ingredient zucchini skillet flatbreads! They cook on the stovetop and are grain-free, vegan, and have 5.5 g protein apiece.
a stack of 4-ingredient zucchini skillet flatbreads

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.

Don’t 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.

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:

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}

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

Yield: 8 flatbreads

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

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

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).

Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes

Ingredients

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

Instructions

  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. 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.
  5. Turn flatbread out onto a cooling rack and reduce heat to medium. Repeat with remaining batter,

Notes

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

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?

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LesleySA

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!!

Camilla

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!

Jan t

Tuesday 20th of April 2021

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!

Camilla

Wednesday 28th of April 2021

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? :))

Jan t

Tuesday 20th of April 2021

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

Camilla

Tuesday 20th of April 2021

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 :)

Karen

Monday 12th of April 2021

these were amazing! they were super good! thanks for the recipe!

Amanda

Sunday 7th of February 2021

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!

Camilla

Tuesday 20th of April 2021

Wonderful, Amanda!

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