Zucchini Flatbread Recipe with Chickpea Flour

Put your zucchini to savory use with my straightforward zucchini flatbread recipe! Tender, lightly nutty, and browned in spots, the flatbreads cook in a skillet with no kneading or rolling. Made with chickpea flour, they are naturally vegan, gluten-free, grain-free, and nut-free, with 5.5 grams of protein apiece.

Introduction

I love a moist, warmly spiced loaf of zucchini bread as much as anyone. But zucchini has plenty to offer on the savory side, too—and a stack of tender skillet flatbreads is a satisfying place to start.

My zucchini flatbread recipe combines grated zucchini with chickpea flour for a mild, lightly nutty bread that is soft enough to fold and sturdy enough to hold your go-to fillings. A little baking soda gives the flatbreads some puff, while the hot skillet adds golden-brown spots. You can keep them plain, stir in a handful of herbs, or add spices to match whatever is simmering on the stove.

Reliable of all, there is no dough to knead or roll. Stir the batter, spoon it into the skillet, and spread it with the back of a spoon. Leave the zucchini juices right where they are: they help bring the batter together. Four main ingredients, a skillet, and a spoon are all you need to get started.

Why You’ll Love This Recipe

• Vegan, egg-free, and dairy-free:Chickpea flour provides structure without eggs or dairy.
• Only 4 ingredients.Plus tap water and optional salt.
• Gluten-free and grain-free:Made without wheat flour or other grain flours.
• Naturally nut-free:No almond flour, nut butter, or other nuts needed.
• Protein and fiber in every serving:Each flatbread provides approximately 5.5 grams of protein and 3.1 grams of fiber.
• No kneading or rolling:A thick batter takes the place of dough.
• Tender and versatile:Fold around fillings, tear into pieces for dipping, or use as a flatbread pizza base.
• Straightforward to make oil-free:Replace the oil with water and use a skillet that releases the flatbreads without added oil.

Ingredients

The exact amounts of each ingredient are indicated in the recipe card at the end of the post.Toggle betweenUS Customary(volume) andMetric(weights) for preferred measurement option.

• Zucchini:Grate with the large holes of a grater and keep all the juices. The zucchini supplies moisture and a subtle savory flavor.
• Chickpea flour:Also sold as garbanzo bean flour. It gives the flatbreads their structure and mild, nutty flavor while taking the place of both flour and eggs.
• Olive oil:Adds richness and tenderness. Another oil of your choice also works.
• Baking soda:Helps the flatbreads become tender, pliable, and puffy in spots.
• Water:Add gradually to adjust the batter’s consistency; the amount needed depends on the moisture in your zucchini.
• Salt:Brings out the savory flavor. Omit it if you prefer.

How to Make Zucchini Flatbreads

Note that the complete instructions are also in the recipe card below.

1. Grate the zucchini.Trim the ends and grate using the large holes of a grater. Transfer immediately to a large bowl, keeping all the juices. You should have about 3 cups.
2. Mix the batter.Stir the oil and salt into the zucchini. Add the chickpea flour and 3 tablespoons of water, stirring until blended. Add a little or all of the remaining water as needed. Aim for a batter thicker than pancake batter that still falls easily from a spoon. Stir in the baking soda.
3. Heat the skillet.Heat a cast iron skillet over medium heat. Lightly grease it or coat with nonstick cooking spray.
4. Spread a flatbread.Spoon about 1/3 cup batter into the center. Working quickly, use the back of a metal spoon to spread it into a 6- to 7-inch circle.
5. Cook and flip.Increase the heat to medium-high. Cook for 2 to 3 minutes, until the underside is browned in spots and a metal spatula slides underneath easily. Flip and cook for about 2 minutes more, until the second side is browned.
6. Repeat.Transfer to a cooling rack and reduce the heat to medium. Repeat with the remaining batter. Serve whole or cut into pieces.

Taste and Texture

The flatbreads are tender and pliable, with little puffs and golden-brown spots from the skillet. Chickpea flour brings a gentle nuttiness, and the zucchini’s flavor stays subtle. Think of a soft, savory flatbread with a texture reminiscent of naan—ready to fold, tear, or top as you please.

Serving Suggestions

• With soups, stews, or curries:Serve whole or tear into pieces for scooping and dipping.
• As wraps:Fill with hummus, vegetables, and your go-to plant-based filling.
• As flatbread pizzas:Top cooked flatbreads with marinara or pesto, vegan cheese, and vegetables. Bake until heated through.
• Alongside a salad:Add a warm flatbread to turn a plain salad into a more satisfying meal.

Storage

• Refrigerator:Cool completely, then store in an airtight container for up to 5 days.
• Freezer:Store cooled flatbreads in an airtight freezer-safe container for up to 6 months.

Flavor Variations

Stir about 1/2 cup chopped fresh basil, cilantro, parsley, mint, or a combination into the batter. Dill is another lovely option.

Add about 1 teaspoon curry powder, garam masala, cumin, or smoked paprika. Keep the flavor gentle or add more to suit your taste.

Season the batter with garlic powder or onion powder and your go-to dried herbs. Start with about 1 teaspoon of seasoning, then adjust to your liking.

Add a generous squirt of sriracha to the batter for a little heat. Choose a certified gluten-free sauce if needed.

Tips for Success

• Keep the zucchini juices.Grate directly into a bowl, or transfer the zucchini and its juices immediately. Do not squeeze or drain.
• Adjust the water gradually.The batter should be thicker than pancake batter but still fall easily from a spoon. Zucchini vary in moisture, so use the consistency as your guide.
• Spread promptly.Use the back of a metal spoon to push the batter outward into a thin circle. If some batter begins to set, keep moving the uncooked batter toward the edges.
• Wait before flipping.The underside should be browned in spots and a metal spatula should slide underneath easily.
• Reset the heat.Reduce the heat to medium before adding each new portion, then increase to medium-high to cook.
• Keep the batch warm.Place cooked flatbreads on a parchment-lined baking sheet in a 200°F (100°C) oven, with the rack in the center.

Ingredient Substitutions

• Zucchini.Use an equal amount of yellow squash or another summer squash.
• Olive oil.Avocado oil or melted coconut oil can be used in the same amount.
• Oil-free option.Replace the oil in the batter with an equal amount of water. The oil adds richness and tenderness, so omitting it changes the texture somewhat. Use a ceramic nonstick skillet or very well-seasoned cast iron skillet that releases the flatbread without oil.
• Chickpea flour.I do not suggest a plain one-for-one swap with all-purpose gluten-free flour. Chickpea flour does double duty as the flour and egg replacement here; another flour may need an added binder.
• Salt.You can omit the salt if you prefer.

Frequently Asked Questions

No! Keep all of the zucchini juices. They help hydrate the chickpea flour, which is why the batter needs only a small amount of added water.

Zucchini vary in moisture. Larger garden zucchini can release more water than smaller supermarket zucchini. Start with 3 tablespoons of water, then add the remaining water a little at a time. If the batter is still too stiff to fall easily from a spoon, add a little more water as needed.

They do not taste like cooked chickpeas. The flour has a mild, nutty flavor, and the zucchini adds a subtle vegetable flavor. Together, they make a neutral, savory flatbread that works with many different toppings.

I have not tried it, but one reader reported success baking an oil-free version as one large rectangle on parchment paper at 375°F for about 20 minutes. She also added onion, green chiles, olives, and seasonings. Treat that as a reader-tested variation; my directions here are for skillet flatbreads.

I have not tested a yeast version. I suggest sticking with baking soda for the quick skillet method; it helps make the flatbreads tender, pliable, and puffy in spots.

If you love baking and cooking with chickpea flour, be sure to look at my recipe round-up of more than115 Chickpea Flour Recipes.