Vegan Savory Zucchini Bread

I’ve seen a lot of recipes for zucchini bread. Chocolate zucchini bread. Cinnamon-spiced zucchini bread. Carrot zucchini bread. You name it. But what about a savory zucchini bread? Those are not as easy to come by…until now. If you’re into savory bread recipes, check out my Artisan Vegan Fig and Walnut Bread. Or how about this Vegan Cheesy Pull-Apart Bread.

Vegan Savory Zucchini Bread. Create a delicious, Italian-inspired bread to serve with soups, salads, or just about any meal you choose. This quick bread is easy to make and a real crowd favorite!

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, because 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 a recipe for Savory Zucchini Bread. It was merely a headline, but the idea of it had me hooked. So I started playing around with the idea a little more, until I finally had to make a loaf (or two) myself.

What You’ll Love About Savory Zucchini Bread

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

Because this quick bread includes so many fresh ingredients, like basil, zucchini, and tomatoes, you know the outcome is going to be pretty spectacular. It took me several tries to get this recipe just right, but it was well worth the effort.

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.

Savory Zucchini Bread

This Recipe is Asking For it

You know what? This recipe is just asking for some changes. That’s not because it’s bad in its current condition, but because it doesn’t reflect you. I always feel like the best recipe is the one you personalize for yourself. So, you may want to make this savory zucchini bread as is, or you may want to change things up a bit. If you’re curious, here are some suggestions I’d make for changing this recipe up a bit:

  • If you don’t have fresh basil, just use a teaspoon of dried basil
  • Why not try leeks instead of scallions?
  • A half cup or so of chopped pecans might be nice
  • Sprinkling the top before you bake it with some Vegan Parmesan would be tasty
  • This is not a change to the recipe per se, but chop up a slice or two of this bread, toast it, and break into pieces and serve as croutons on your next salad or soup. It’s very tasty!

I could go on all day, but hopefully that’s enough to get you started.

Vegan Savory Zucchini Bread

We hope you love this recipe for vegan savory zucchini bread as much as we do. If you decide to make it, share a photo with us using #namelymarly on Instagram. We love seeing your creations!

5 from 2 votes
Vegan Savory Zucchini Bread. Create a delicious, Italian-inspired bread to serve with soups, salads, or just about any meal you choose. This quick bread is easy to make and a real crowd favorite!
Print
Vegan Savory Zucchini Bread
Prep Time
10 mins
Cook Time
1 hrs 10 mins
Total Time
1 hrs 20 mins
 
This savory zucchini bread is a quick bread made with zucchini, fresh basil, tomatoes, and more fresh and delicious ingredients.
Course: Bread
Cuisine: American
Servings: 10
Calories: 235 kcal
Author: Marly
Ingredients
  • 3 cups flour*
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon sea salt
  • 1 medium zucchini
  • 1 medium tomato
  • ½ cup fresh basil chopped
  • ½ cup scallions chopped
  • 1 cup water**
  • 1 tablespoon apple cider vinegar
  • 3 tablespoons vegetable oil
  • 3 thin slices tomato
Instructions
  1. Heat your oven to 350 degrees. Spray a loaf pan with a light coating of vegetable spray.
  2. In a mixing bowl, combine the flour, baking powder, baking soda, and salt. Stir to combine. Set aside.
  3. Cut off the top of the zucchini. Discard. Then roughly chop the remaining and place in a food processor. Pulse a few seconds.
  4. Roughly chop the tomato, basil leaves, and scallions. Add these to the food processor. Pulse for several seconds. Use a spatula to push any pieces in the side of the bowl down. Pulse again, until shredded. Add the water, apple cider vinegar and vegetable oil. Pulse again to combine.
  5. Pour the contents from the food processor into the mixing bowl with the flour. Stir until just combined.**
  6. Pour the batter into your prepared loaf pan. Top with the 3 tomato slices.
  7. Place in heated oven and bake for 70 minutes, until a toothpick inserted in the middle of the loaf comes out clean. The top of the loaf should be a golden brown.
Recipe Notes

* You can use a mixture of flours. I used 1 cup whole wheat flour, 2 cups regular. If you prefer to use all whole wheat flour, I recommend using whole wheat pastry flour or white wheat flour. ** If the batter is too dry, add a tablespoon of water at a time until you reach a consistency that is just spreadable. You don't want it so thick it plops into the pan like bread dough, but you don't want it thin like a cake batter. In between is perfect.

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

Whatever zucchini bread you’re slicing, enjoy!

Note: We recently updated this post with new photos and some fresh content. Here’s an example of one of the old photos.

Updated by Marly · Permalink

18 Responses to Vegan 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
    thanks

    • 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.