Baked Zucchini Fries (Gluten Free, Vegan)

Baked Zucchini Fries (Gluten Free, Vegan)
PrintCategories: /

These yummy Baked Zucchini Fries are low carb, gluten-free, vegan and pair well with my delicious avocado mayo. Zucchini spears are coated with a flavorful gluten-free breading and baked for a healthier snack or side.

Baked Zucchini Fries

I decided to revisit this recipe and I was amazed how simple it was to make and how delicious it was. It has been a popular recipe on my website for over 4 years and it is loved by my readers. The almond flour is a great gluten-free breading alternative. I would advise you not to do any substitution, I have made this recipe so many times and it has worked perfectly with almond flour.

However, I have simplified the recipe for you, in the older versions, I made flax seed egg. I decided to add the ground flax seed with the almond flour and just dip the zucchini spears into unsweetened non-dairy milk before coating with the breading. Guess what! It worked like a charm.

Baked Zucchini Fries

Sometimes I just don’t feel for eating potatoes, please don’t get me wrong I do at times love some delicious crispy oven baked fries. As a matter of fact, I have several recipes for fries on here. Check out my, Oven Baked Potato Wedges, Baked Jicama Fries and my Jamaican Jerk Butternut Squash Fries, so yummy!

For most of my pregnancy with Daevyd I was on a raw foods diet, but towards the end, I ate cooked foods. I loved to prepare oven fries with cashew cheese sauce and to this day Daevyd loves when I prepare them.

I loved to grow my own zucchini and share with friends, however,  since moving to Florida my lifestyle has changed so much that I don't have the time to grow my own produce plus the soil here is sandy. However, we do have a mini orchard with citrus, olive, pomegranate, loquat.

Baked Zucchini Fries

This winter has been brutal here in Florida and from what I realize, we have lost our guava tree, papaya, moringa and soursop, fig and I have a strong feeling that our pomegranate tree has succumbed to the winter artic black.

Making baked zucchini fries is a wonderful way to use up surplus zucchini. Well, these crispy zucchini fries are super healthy, low in carb, calories and they are delicious served with marinara sauce or avocado mayo. It is best to buy organic zucchini because some zucchini are genetically modified. Here in the USA, there are no labeling laws implemented.


Per 100g
55 kcal / 230 kJ
3 g
3 g
6 g


For: 4 servings


10 min
20 min
Ready in:
30 min


  1. Preheat oven 425 degrees. Lightly oil parchment paper lined baking sheet. Cut ends off zucchini and cut into strips about 1/4 inch wide and 3 inches long,

  2. In a large bowl combine, almond flour, flaxseed, nutritional yeast flakes, paprika, onion powder, garlic powder cayenne pepper, and salt.

  3. Dip zucchini strip into non-dairy milk then into breading and place onto baking sheet. Bake for 25 minutes turning halfway or until lightly brown and crispy.


I am so excited to start a new facebook group, sharing lots of delicious vegan recipes, health tips etc. from our members, please join us at Vegan Recipes With Love! If you tried this recipe, please comment below and let us know how you like it. Also, please follow us on Instagram!

Please Leave a Comment and a Rating


  1. Carrie
    July 27, 2018

    Mmmm……. I know what we’re having for supper tonight! ;) Can’t wait to try! Ty.

  2. MJ
    July 20, 2018

    On a 21-day vegan challenge and sooooo happy I found this recipe, as I was given some zucchini and didn’t know what to do with it. The fries were delicious! Nicely seasoned. Looking forward to trying more recipes.

    • Michelle Blackwood
      July 20, 2018

      Congrats on your journey MJ, I’m so happy you enjoyed the fries and that you will try more recipes.

  3. Virginia
    April 2, 2018

    Where can I find the recipe for the avocado mayo?

    • Michelle Blackwood
      April 2, 2018

      Virginia, I blend 1 avocado with 1 clove garlic, 2 teaspoons lemon juice, 2 tablespoons olive oil and salt to taste.

  4. Lyne
    February 27, 2018


    These were so good I’m now sharing them with everyone I know. Thanks!

    • Michelle Blackwood
      February 27, 2018

      Thank you Lyne, so happy for your feedback so happy you loved them and you are so kind to share them.

  5. Johanna
    February 24, 2018

    i don’t see tapioca listed in the ingredients but it’s described in the instructions, how much do we use? thanks!

    • Michelle Blackwood
      February 24, 2018

      Johanna, I literally just redid a very old recipe the other night and I didn’t even use the tapioca and it was fine without it and tasted great so I will remove it from the instructions. I redid it about 2 a.m. so I was very tired. So sorry.

  6. diane
    February 23, 2018

    great recipes…new to the vegan lifestyle and this is all excellent

    • Michelle Blackwood
      February 23, 2018

      Thank you Diane, so happy you join the movement. Enjoy!