These Vegan Zucchini Fries are crispy, healthy and delicious! They are a great way to use up fresh zucchini and great for summer side dishes. These crispy zucchini fries are completely Vegan, gluten free, Paleo, and Whole30 approved!

Vegan zucchini fries on baking pan with ketchup

Why You’ll Love This Recipe

  • These Vegan zucchini fries are a healthy alternative to French fries.
  • This recipe is straightforward and simple.
  • These fries are a great way to use up garden fresh zucchini!
  • Serve alongside your favorite meal for an easy and healthy side dish.
  • These fries are made without Parmesan, without cheese, without breadcrumbs and without dairy.
  • This recipe is Whole30 approved, Paleo, grain free, gluten free, dairy free, Vegan, and easily made nut free.
  • Have leftover zucchini? Check out this Gluten Free Zucchini Banana Bread!

Zucchini Benefits

Zucchini is a squash that is packed with nutrients, minerals, and vitamins. This healthy summer squash is known to aid in digestion, lower blood sugar levels, and support a healthy heart.

Zucchini is great in both sweet and savory dishes. My favorite way to eat it is in zucchini bread!

Fries are typically made with potatoes. How do zucchini fries stack up?

Zucchini has significantly fewer calories than potatoes do. In addition, this summer squash has fewer carbs. Potatoes do contain more Vitamin B6 however.

Paleo zucchini fries with ketchup

Ingredients & Substitutions

The zucchini is irreplaceable! Use fresh seasonal zucchini if possible. Medium sized zucchinis work better than larger ones since they are more flavorful.

Any dairy free milk works. Almond milk, cashew milk, and macadamia nut milk work well. Use a nut free milk if needed.

Cornstarch or arrowroot powder can replace the tapioca flour.

Nutritional yeast is a great way to add a cheesy flavor. It is completely Vegan! I highly recommend using this, but feel free to omit if desired.

How to Make

Step 1

First, preheat oven to 425 degrees Fahrenheit. Grease a metal cooking pan with nonstick spray. Note: these photos show parchment paper but I do NOT recommend using parchment paper.

Step 2

Slice zucchini lengthwise into fries. Fries should be ½ inch thick and 3 to 4 inches long. Pat fries dry with paper towels.

Chopped zucchini

Step 3

Pour milk into shallow bowl. Combine dry ingredients in another shallow bowl.

Tapioca flour and spices in bowl

Step 4

Dip each fry in milk. Then dredge through dry ingredient bowl. Shake off excess breading. For best results, add coated fries to a strainer and shake off excess breading.

Step 5

Place coated fry on greased pan. Repeat for remaining fries.

Fries on baking pan

Step 6

Then, bake for 15 minutes. Flip fries and bake another 15 minutes or until fries are crispy. Broil on high for 1 to 2 minutes for extra crispy zucchini fries. If broiling, watch fries closely to prevent burning.

Whole30 zucchini fries on pan

Step 7

Finally, remove fries from oven. Serve immediately with sauce!

Air Fryer Zucchini Fries

Here is how to make air fryer zucchini fries.

  • Prepare zucchini fries as this recipe is written.
  • Preheat air fryer to 390 degrees Fahrenheit.
  • Lightly spray air fryer pan or basket with nonstick spray.
  • Place zucchini fries in one even layer on pan.
  • Air fry for 10 minutes. Then flip fries and air fry an additional 5 minutes or until crispy.
  • Remove from air fryer and serve!

Expert Tips & Tricks

Smaller to medium sized zucchini tend to have more flavor and less moisture.

Pat zucchini fries dry before coating. This helps to get rid of any excess moisture.

Shake off any excess breading to prevent gummy fries. Add coated fries to a strainer and shake until extra breading falls off. Fries should be LIGHTLY coated.

Serve Vegan zucchini fries hot from the oven for best results. These fries do not keep well as leftovers.

How to Serve & Store

Serve zucchini fries hot from the oven.

I don’t recommend storing as leftovers since they won’t be as crispy the next day. However, if desired, store in an airtight container in the fridge for up to 3 days.

To reheat, place on greased baking pan. Bake for 5 minutes at 425 degrees Fahrenheit.

Alternatively, place leftover fries on air fryer pan. Air fry for 3 minutes on 390 degrees Fahrenheit.

Vegan zucchini fries on pan

Dipping Sauces

Serve these Paleo zucchini fries with your favorite dipping sauce!

They go well with ketchup, Ranch dressing, hot sauce, and mayonnaise.

Try them with this Whole30 Garlic Aioli.

Frequently Asked Questions

Are zucchini fries healthier than potato fries?

Yes, zucchini fries are healthier than potato fries. This green squash is lower in calories and carbs than potatoes.

What are zucchini fries made of?

Zucchini fries are made of sliced zucchini with a breading.

What do these taste like?

These zucchini fries taste like a mix between a zucchini and a French fry.

Can I replace the tapioca flour?

Sure! Replace tapioca flour with cornstarch or arrowroot powder if needed.

You May Also Like

If you make this recipe, I would really appreciate a review! You can find me on InstagramFacebook, and Pinterest. I would love for you to follow along!

Vegan zucchini fries on baking pan with ketchup

Get the Recipe: Vegan Zucchini Fries (Paleo)

These Vegan Zucchini Fries are crispy golden and delicious! They are a great healthy alternative to French fries. These Paleo zucchini fries can be baked in the oven or made in an air fryer!
5 from 1 vote



  • First, preheat oven to 425 degrees Fahrenheit. Grease metal pan with nonstick spray.
  • Slice zucchini lengthwise into fries. Each zucchini should produce about 10 to 12 fries.
  • Pat zucchini fries dry with paper towels.
  • Pour milk into a shallow bowl. Combine tapioca flour, onion powder, garlic powder, nutritional yeast and ground pepper in another shallow bowl.
  • Dip each zucchini fry in the milk. Then dredge through the dry ingredients mixture until fully coated. Add fries to a strainer and shake off any excess breading.
  • Place on metal pan. Repeat for remaining zucchini fries.
  • Bake for 15 minutes. Then flip fries over.
  • Bake an additional 15 minutes or until fries are crispy. Optional but recommended: broil on high for 1 to 2 minutes for extra crispy fries.
  • Finally, remove from oven and serve with desired sauce.


  • Medium sized zucchini tend to work better than large zucchini.  If using a large zucchini, only 1 is needed.
  • Cornstarch or arrowroot powder can replace tapioca flour.
  • It is important to pat zucchini dry.  This removes some of the moisture and allows them to get more crispy.
  • Any dairy free milk works!  I used an unsweetened almond milk.
  • Shake off excess breading as you dredge fries through dry ingredients.  Too much breading can lead to gummy fries.
  • Broil fries for 1 to 2 minutes on high at the end of cooking to get them extra crispy.
  • The above photos show parchment paper on the pan.  I recommend NOT using parchment paper for crispier fries.  Placing fries directly on the pan gets them crunchier.
  • These fries are best served immediately.  Unfortunately they do not do well in the fridge as leftovers.
Calories: 122kcal, Carbohydrates: 26g, Protein: 4g, Fat: 1g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Sodium: 23mg, Potassium: 387mg, Fiber: 2g, Sugar: 3g, Vitamin A: 313IU, Vitamin C: 20mg, Calcium: 59mg, Iron: 1mg

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