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.



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 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 Chickpea Flour Zucchini 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.

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.

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.

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}