clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

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

  • Author: Camilla
  • Prep Time: 5 mins
  • Cook Time: 5 mins
  • Total Time: 10 mins
  • Yield: 8 flatbreads 1x


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)
  • 11/2 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


  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,


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).

  • Category: Bread, Snack


  • Serving Size: 1 flatbread
  • Calories: 118
  • Sugar: 3.2 g
  • Sodium: 149 mg
  • Fat: 4.2 g
  • Saturated Fat: 0.8 g
  • Carbohydrates: 14.9 g
  • Fiber: 3.1 g
  • Protein: 5.5 g
  • Cholesterol: 0 mg
Power Hungry