Crispy Baked Vegan Zucchini Fries

Vegan Zucchini Fries: raw zucchini sticks dipped in eggless batter, rolled in a flavourful bread coating and baked to crispy perfection. Deliciously simple vegan appetizer perfect any time, game day, potluck you name it! They will send your taste buds into overdrive!

And easy zucchini recipe with phenomenal flavours and crispy texture

Wait until you taste my zucchini fries recipe! OMG! The BEST crunchy crispy oven baked zucchini fries that are vegan- made without egg batter or dairy milk, instead I used a dairy free eggless batter and Italian seasoned Panko bread crumbs.

Now you don’t need to miss out on Red Robin or Denny’s fried zucchini sticks. You can make your vegan version at home without a deep fryer and they taste just as good or better- not kidding!

The crunchy coating is so good you will be amazed! And it’s only 15 minute of prep time and they’re baking in the oven, ready to be devoured!

They honestly taste like they’ve been deep fried but they are so much healthier and no messy oil to deal with! and the breading does not fall off! My kids and grandkids LOVE them!

These are best served with my 5 minute vegan ranch dressing and or warm marina sauce for dipping! Ketchup always goes over well with the kiddos too!😊

So if you have fresh garden zucchini to use up this is a great way to do it! Make zucchini fries! Definitely a crowd favorite and so easy to make!

Recipe Credit: The Cheeky Chickpea

Nutrition Facts

  • Servings 6
  • Amount per serving
  • Calories 223
  • Total Fat 2.7g
  • Saturated Fat 0.4g
  • Cholesterol 344
  • Sodium 745mg
  • Total Carbohydrate 41.2g
  • Dietary Fiber 3.7g
  • Total Sugars 3.7g
  • Protein 9g
  • Vitamin D 17mcg
  • Calcium 67mg
  • Iron 4mg
  • Potassium 315mg

Recipe Allergies


  • 1.Preheat oven to 425° Line a large baking sheet with parchment paper and generously spray with cooking oil spray, set aside.
  • 2.Cut zucchini in half lengthwise and then into sticks, about 1 inch or so thick and approximately 4 inches long.
  • 3.Add the wet batter ingredients to a medium size mixing bowl and whisk until smooth
  • 4.Mix the dry breading ingredients in a shallow plate (I use my pie plate)
  • 5.Dip zucchini into the batter, making sure it is fully coated, the batter will be thick. Now dredge in the Panko bread mixture, gently pressing to coat. Repeat with remaining zucchini
  • 6.Place zucchini on prepared baking sheet. Spray tops and sides with cooking oil spray. Bake for 2o minutes, until golden brown and crispy, flipping halfway through cooking time. For step by step photos see above post.
  • 7.Enjoy! Serve with my 5 minute vegan ranch dressing and or a side of warm marinara sauce. Ketchup is a great dipper too! This recipe will serve 6 as an appetizer, approximately 4-5 fries per person.

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  • 2 small to medium firm zucchini (about 1 and 1/2 lbs)
  • cooking oil spray for baking sheet and zucchini tops
  • 1 cup unsweetened non dairy plant milk, any variety- almond milk, soy, etc...
  • 1 cup all purpose flour*
  • 1 tablespoon yellow mustard
  • 1/2 teaspoon salt
  • 1 and 1/2 cups panko breadcrumbs
  • 3 tablespoons nutritional yeast
  • 3/4 teaspoon seasoning salt or 1/2 teaspoon regular salt
  • 1/2 teaspoon Italian seasoning
  • 1 teaspoon granulated onion
  • 1 teaspoon granulated garlic
  • 1/2 teaspoon chili powder