Savory Zucchini Bread

This savory zucchini bread recipe combines zucchinis, tomatoes, and lots of delicious flavors in tasty savory bread. This quick bread is easy to make and a perfect summer bread for your favorite vegan dishes.

A loaf of savory zucchini bread sits next to tomatoes on the vine and a zucchini.

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 savory breads? I wondered if it was possible to make zucchini bread savory? Or would it be a complete flop!

Savory quick breads recipes are not that 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.

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. They should have 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.

Of course, my next challenge was to make savory zucchini bread vegan!

Ingredient Spotlight

Three zucchinis sit side-by-side on a white table.

What Zucchinis are Best?

Select zucchinis that have smooth skin that’s thin. To tell if the skin is thin enough, scrape a little bit with your fingernail. It should come off easily. Zucchinis with pitted skin are older and not as fresh. Select smaller zucchini, around 6 inches in size. Large zucchini may look nice, but they can be bitter and watery.

What You Need

You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.

Here are the ingredients you’ll need for this recipe, including substitution ideas:

  • Flour — You can use all-purpose flour, whole wheat pastry flour, or a combination of these.
  • Baking powder + Baking soda
  • Salt
  • Zucchini
  • Tomato
  • Fresh basil
  • Scallions  — Otherwise known as green onions, these provide the perfect mellow flavor for this bread.
  • Apple cider vinegar
  • Vegetable oil
  • Tomato — I like adding 3 thin slices of tomato on top before it’s baked but this is optional.

How to Make Vegan Savory Zucchini Bread

It’s easy to make Vegan Savory Zucchini Bread! Begin with heating your oven to 350 degrees. Spray a loaf pan with a light coating of vegetable spray.

  1. Stir together dry ingredients from the flour to the salt.
  2. Prepare the zucchini by cutting off the top of the zucchini, chopping, and placing it in a food processor. Pulse a few seconds.
  3. Prepare the veggies by chopping the tomato, basil leaves, and scallions. Add these to the food processor and pulse for several seconds.
  4. Add the water, apple cider vinegar and vegetable oil and pulse again to combine.
  5. Pour the wet mixture into the mixing bowl with the flour and stir until just combined.
  6. Pour the batter into a prepared loaf pan. Top with the 3 tomato slices.
  7. Bake for 70 to 80 minutes, until a toothpick inserted in the middle of the loaf comes out clean. The top of the loaf should be a golden brown.
Looking down on ingredients in a food processor next to spinach, zucchini, and tomatoes on the vine.

Marly’s Tips

You can add up to 1/2 cup vegan cheese shreds to make zucchini cheese bread.

Reader Reviews

I took a chance and made this for a brunch without trying it first. It was a huge hit! My vegan friends just raved about this bread. I loved it as well!


Storage Tips

Store the bread in an airtight container in the fridge for up to 5 days. It can be frozen in freezer-safe containers or bags for up to 2 months.

Serving Suggestions

Here are ideas for serving this savory zucchini bread recipe:

  • Side Dish — Cut it into slices and serve like you would any bread alongside a bowl of soup
  • Grilled Cheese — Add a slice of vegan cheese on top and melt it in a toaster oven
  • Croutons — Cut slices into cubes and toast them until crispy. They’re delicious croutons on your favorite salads!

Zucchini Recipes

If you love tasty zucchini recipes, be sure to check these out:

Looking down on a loaf of savory zucchini bread next to fresh spinach, zucchini and tomatoes.

We hope you love this recipe for vegan savory zucchini bread as much as we do.

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!

Vegan Savory Zucchini Bread

This savory zucchini bread is a quick bread made with zucchini, fresh basil, tomatoes, and more fresh and delicious ingredients.
5 from 2 votes
Course: Bread
Cuisine: American
Prep Time: 10 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 20 minutes
Servings: 10
Calories: 235kcal


  • cups all-purpose flour
  • 2 teaspoons baking soda
  • ½ teaspoon salt
  • 1 medium zucchini
  • ½ cup chopped fresh basil
  • ½ cup chopped green onions
  • ½ cup water
  • 1 tablespoon apple cider vinegar
  • cup vegetable oil
  • ½ cup vegan cheddar shreds


  • Preheat oven to 350°F/177°C degrees. Spray a loaf pan with a light coating of vegetable spray.
  • In a mixing bowl, combine the flour, baking soda, and salt. Stir to combine. Set aside.
  • Cut off the top of the zucchini. Discard. Then roughly chop the remaining and place in a food processor. Pulse a few seconds.
  • Roughly chop the 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.
  • Pour the contents from the food processor into the mixing bowl with the flour. Stir until combined. Then gently stir in the cheese.
  • Pour the batter into the prepared loaf pan.
  • Place in the heated oven and bake for 70 to 75 minutes, until a toothpick inserted in the middle of the loaf comes out clean. The top of the loaf should be a golden brown.

(The products above contain sponsored links to products we use and recommend)


* 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.
Regarding salt, I’ve reduced the amount of salt called for in the bread itself. If you find it’s not salty enough (salt preferences can be highly variable), you can add some melted vegan butter over the top (which is normally salted). 
Calories: 235kcal | Carbohydrates: 40g | Protein: 5g | Fat: 5g | Saturated Fat: 4g | Sodium: 437mg | Potassium: 433mg | Fiber: 2g | Sugar: 2g | Vitamin A: 705IU | Vitamin C: 14.3mg | Calcium: 89mg | Iron: 2.7mg

The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.

This post was originally published in 2010 and was updated to include new photos, new text, and an updated recipe in 2020.

33 Responses to Savory Zucchini Bread

  1. Avatar thumbnail image for MarlyLinda Reply

    5 stars
    Thank you for sharing your recipe. It was delicious, especially having it with some split pea soup. I’ll definitely make this bread again.

  2. Avatar thumbnail image for MarlyLorenza Reply

    Hi can I freeze the zucchini bread?

    • Avatar thumbnail image for MarlyMarly

      Hi Lorenza. Yes, you can freeze this bread. I let it come to room temperature. You can freeze the whole loaf or slices.

  3. Avatar thumbnail image for MarlyBillie Reply

    5 stars
    Love this recipe!

    • Avatar thumbnail image for MarlyMarly

      So glad to hear it. Thanks much!

  4. Avatar thumbnail image for MarlyCassie Marshall Reply

    These look really good. I need to try zucchini more!

  5. Avatar thumbnail image for MarlyJQW Reply

    I am really interested in trying this one. I just wish the amounts were in grams. I’m not sure what size a medium zucchini is. I have a pretty large one, so I’m going to have to guess how much of it to use.

    • Avatar thumbnail image for MarlyChristin

      I’ve found that in most recipes a medium zucchini amounts to ~1 – 1 1/2 cups. So probably around 250-300g?!

  6. Avatar thumbnail image for MarlyCali Bourne Reply

    5 stars
    I took a chance and made this for a brunch without trying it first. It was a huge hit! My Vegan friends just raved about this bread. I loved it as well! I used a combo of white, whole wheat pastry and almond flour. I will be making more to freeze. Like other’s have commented, it did take longer than 70 minutes. Well worth the wait!

  7. Avatar thumbnail image for MarlyLindsey J Reply

    5 stars
    Sooooo yummy! I needed a good savory bread for a quick breakfast.

    I added 2 small/medium carrots in addition to zucchini, and I had no problems with the bake. Additionally, I didn’t have fresh basil, so I added a dried Italian blend, but then added fresh Italian parsley and fresh cilantro, plus a dash of red pepper flakes and vegan parmesan. I’m enjoying the flavors a lot!

    My only trouble was that it came out extremely salty and I don’t know why since I’m 100% sure I added the right amount, maybe because I don’t have sea salt so I used table salt? Next time I’m make sure to cut that in half. I’ll still eat it

    • Avatar thumbnail image for MarlyMarly

      Hi Lindsey. Thanks for your feedback! I’m so glad you liked this bread. I decided to reduce the sodium slightly in the recipe because the eater can always add some melted vegan butter (which usually has salt in it) if they need more. It’s a tough balance finding the right amount of salt to add because it’s highly dependent on the person.

  8. Avatar thumbnail image for MarlyBill Reply

    i added fresh rosemary & feta to the mixture, put rosemary in with processor items & mixed feta in with flower mixture, left out scallions

Rate / Comment

Your email address will not be published.

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.