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Cut zucchini into sticks by cutting off both ends, then vertically cutting into 3-4 planks of 1-1.5cm. Cut each plank into 3-4 1-1.5cm sticks, and cut those in half to make approximately 7cm long sticks, as desired.
Preheat oven to 220°C and line a large baking sheet with parchment paper. Combine panko, onion powder, garlic powder, and salt in a bowl and set aside. In another bowl, whisk eggs (you can start with just 1 if you're not sure you'll need 2).
In an assembly line fashion, dip the zucchini slices in the egg, letting any excess drip off before dipping them panko mixture, tossing and pressing the panko on to coat evenly. Place the fries on the prepared baking sheet, leaving room between each one.
Bake for 20-22 minutes, flipping halfway between cooking time, until golden and crispy. Serve with aioli immediately, preparing it while the fries bake.