Begin by washing and drying the zucchini. Slice each zucchini in half lengthwise, then cut those halves into spears and finally into sticks, aiming for 1/4 inch thickness.

In a mixing bowl, combine all-purpose flour, cornstarch, nutritional yeast, salt, garlic powder, onion powder, and black pepper. Gradually whisk in plant-based milk until smooth.

Dip each zucchini stick into the prepared batter, then roll them in panko breadcrumbs until fully covered. Place on a nonstick baking sheet.

Let the zucchini fries rest for 15 minutes on the baking sheet, and preheat your oven to 425°F (218°C).

Spray the tops lightly with cooking spray or drizzle with olive oil. Bake for 15-20 minutes, flipping halfway through, until golden and crispy.