Zucchini Chickpea Flour Skillet Flatbreads

zucchini flatbreads stacked on a wooden plate

4.85 from 40 votes

Zucchini Chickpea Flour Skillet Flatbreads

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 Time5

Cook Time5

Total Time10

Course: Grain-Free Vegan Bread

Cuisine: American

Keyword: chickpea flour flatbread, chickpea flour zucchini skillet bread, easy savory zucchini bread, easy vegan gluten-free grain-free flatbread, easy vegan gluten-free zucchini bread, easy vegan zucchini bread, easy vegan zucchini flatbread

Servings: flatbreads

Author: Camilla

Ingredients

12 ounces zucchini (about 2 small to medium)
1 1/2 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

US Customary - Metric

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,

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