A Savory Zucchini Bread

Savory Zucchini Bread with tomatoes and scallions. A delicious vegan treat!I’ve seen a lot of recipes for zucchini bread. Chocolate zucchini bread. Cinnamon-spiced zucchini bread. Carrot zucchini bread. You name it!

But I had never seen a recipe for savory zucchini bread. At least not until one day recently when I was standing in line at the grocery store check-out.

I do that a lot. Stand in line at the grocery store check-out.

I wish they had an Olympic sport for that. I think I could win a gold medal!

I can unload my cart, scan magazine headlines for recipes, catch up on the latest celebrity gossip and day dream about what new candy bar I should try to veganize all at the same time.

It was on one such trip that I spied this recipe for Savory Zucchini Bread. It was in Cuisine Lite’s 2010 Fresh and Fabulous magazine.

“Fresh and Fabulous.” I thought to myself. That’s what I want to be!

Those marketing folks sure are clever.

If you’ve got a bumper crop of zucchini or know someone who does (or just happen to have one in your fridge), this is a great recipe to surprise your family with.

Sliced Vegan Savory Zucchini Bread. Baked with fresh basil and topped with sliced tomatoes.

Vegan Savory Zucchini Bread

(Adapted from Cuisine Lite’s 2010 Fresh and Fabulous Magazine)


  • 3 cups flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • ½ teaspoon baking soda
  • 1 cup zucchini, shredded
  • ½ cup tomatoes, diced (and seeds removed)
  • ½ cup fresh basil, chopped
  • ½ cup scallions, chopped
  • 1 cup soy buttermilk, (soy milk with 1 tablespoon apple cider vinegar)
  • ½ cup applesauce
  • 3 tablespoons vegetable oil
  • 1 tablespoon vinegar
  • 3 slices tomato, thinly sliced


Heat your oven to 325 degrees. Spray your loaf pan with a light coating of vegetable spray.

Combine dry ingredients in a medium bowl and stir until well combined.

In a measuring cup, add nearly 1 cup of soy milk. To this add 1 tablespoon of apple cider vinegar. Set aside to let the soy buttermilk begin to set.

In a medium bowl combine the zucchini, tomatoes, basil, scallions, applesauce, oil, and vinegar. Still until combined. Add the soy buttermilk mixture and stir again.

Add the wet ingredients to the dry and stir until just combined.

Pour the zucchini bread batter into your prepared loaf plan. Top with 3 thinly sliced tomatoes. It may appear a little crowded, but it’s ok. They’ll thin out as it bakes.

Place the loaf pan in the center of the oven and bake at 325 degrees for 70 minutes.

Remove from oven, cool, and enjoy!

Here’s some other sites with great zucchini bread recipes you might want to try:


Posted 6 years ago by Marly on Friday, October 1st, 2010 · Permalink

18 Responses to A Savory Zucchini Bread

  1. Marly! You are such a photography queen! That last photograph is just beautiful. You truly put me to shame. I wish we could share a slice of this bread. It looks so delicious, and I’m sure it’s best enjoyed in the company of friends. Great post!

  2. Hey Marly Yummy Zucchini Cake, I especially love the slices of tomatoes on top, I love tomatoes especially this time of year. Did I tell you my sister and her husband were nice enough to pick my 5 bushels of tomatoes and do my canning for me this year. I am so lucky to have such a wonderful family. I don’t know what I would have done if they didn’t, my pasta sauce would never be the same without my jars of tomatoes.

  3. First good job on the blog! I have been considering of going Vegan for health reasons – however I still love meat. Once I point out this to people in forums and many others , I normally get feedback about “killing harmless creatures for food ” and how might a civilized person do something like that. I am sorry, however I do not really feel that way , I just suppose that the vegan lifestyle is more healthy and wish to strive it. Does anyone have any helpful hints about find out how to curb my meat cravings

  4. Looks delicious and I happen to have a half of a zucchini in my fridge. 🙂 but is it 325 F or 325 C ? and what can I use instead of apple sauce? it’s not very common in my country :s

    • Hi Violet. Thanks for coming by and for commenting! Here are answers to your questions:

      325 F

      A substitution for applesauce? Well, if you have an apple you could make your own apple sauce. Just slice it up (removing the core) and throw it into a blender. I do this and I even leave the skins on (I figure it adds healthy stuff to the mix). If you don’t have any apples and still looking for something to substitute, do you happen to have any squash? You could substitute mashed squash for the applesauce. No squash? Well, this next idea may may sound kind of crazy, but you can even boil a potato and mash that up (and then let it cool). I’ve done this several times in recipes (don’t tell anybody). If none of these work for you, you could just replace an equal amount of water or soy milk. It may mean the final version doesn’t hold together as well, but it should still taste just fine.

      Best of luck and let me know how it goes! I’m so excited you’re trying out this recipe!

  5. That is a stunning zucchini bread…bursting with goodness 🙂

  6. I tried to buy Zucchini yesterday and couldn’t get any…. how sad is that?!

    Anyhow, thanks for yet another great recipe!

    • I hate it when that happens! I did the same thing last winter. Went into the store to buy some zucchini and there was none to be found. I guess the zucchini were on vacation…I think Tahiti

    • There are still none here and the veggie prices have sky rocketed…. insane 🙁

  7. OMG that zucchini bread looks absolutely amazing!

    My grandma always makes the most delicious pumpkin & zucchini breads, & although I’ve been able to veganize her pumpkin bread with great results, I haven’t quite figured out the zucchini bread yet…

    Looks like I’m on my way with this recipe. Thanks – I’m happy to have found your blog!

  8. Pingback: Meatless Monday: Savory Zucchini Chive Muffins | The Blissful Chef

    • I’m glad my recipe provided some inspiration. I love that about recipes!

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  10. Hi Marly,

    Tried this recipe. Only change I made was use 2 cups all purpose and 1 cup whole wheat flour. The bread took 85 mins to bake at 325 degrees and the inserted skewer barely came out clean. The crust was crunchy and looked nice, starting to brown and was separating from the walls of the loaf pan (9X5). So, I took it out of the oven. However, after cooling the bread for 15 minutes and then slicing it the inside was very wet. The bottom of the bread was dense and doughy and had not risen for about the thickness of 3mm. What went wrong? How can I correct it? Thanks.
    Dani, GA

    • Hi Dani. Thanks for your comment. It doesn’t seem like making that change to the recipe would result in a loaf that you’re describing. I double checked the recipe to make sure it was correct. I’ve used it many times and haven’t had problems so I’m not certain what the problems were.

    • Thanks Marly. Though soggy it tasted very good. Perhaps my oven was not warm enough. I will check with a thermometer and try the recipe again, without any substitutions.

  11. I had the same thing happen to me as Dani (although I made the recipe as listed with no substitutions). I cooked it for almost 2 hours and it still came out raw in places. The flavour was still great, so I think I might try it again using smaller loaf pans.