Savory Zucchini Bread Recipe (Vegan)

This Savory Zucchini Bread recipe combines zucchinis, tomatoes, and lots of delicious flavors in tasty savory bread. Savory Quick Bread recipes are easy to make and a perfect summer bread for your favorite vegan dishes. See tips for making this into a savory cheesy zucchini bread.

A loaf of savory zucchini bread sits next to tomatoes on the vine and a zucchini.
Make this delicious, easy savory zucchini bread recipe!

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!

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.

In a mixing bowl, combine the flour, baking powder, baking soda, and salt. Stir to combine. Set aside.

Pouring flour into a white bowl.

Cut off the top of the zucchini and discard. Then roughly chop the remaining zucchini and place in a food processor. Pulse a few seconds.

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.

Looking down on ingredients in a food processor next to spinach, zucchini, and tomatoes on the vine.
This recipe uses basil, creating a Savory Italian Zucchini Bread!

Pour the contents from the food processor into the mixing bowl with the flour. Stir until just combined.

Note: I love adding 1/2 cup vegan cheese shreds to make zucchini cheese bread!

Pour the batter into your prepared loaf pan. Top with the 3 tomato slices.

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.

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.

Zucchini Recipes

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

Expert Tips

If you love savory bread recipes, then be sure to use these expert tips and tricks to make this savory Zucchini Bread perfect every time:

  • If you don’t have fresh basil, just use a teaspoon of dried basil
  • Sprinkling the top before you bake it with some Vegan Parmesan would be tasty
  • Add 1/2 cup vegan cheddar shreds and 1/2 crumbled veggie bacon to make bacon cheddar zucchini bread (wow!)
  • You can add 1/2 cup frozen corn kernels to make savory zucchini bread with corn
  • 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.
  • Add 1/2 cup vegan mozzarella cheese to the batter to make savory cheesy zucchini bread
  • You can toast individual slices and top with garlic butter to create zucchini garlic bread
  • 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.
  • Substitute gluten free flour for the all purpose flour to make this gluten-free
  • 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.
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. If you decide to make it, share a photo with us using #namelymarly on Instagram. We love seeing your creations!

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 7 votes
Print Pin Rate
Course: Bread
Cuisine: American
Keyword: Vegan Savory Zucchini Bread
Prep Time: 10 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 20 minutes
Servings: 10
Calories: 235kcal
Author: Marly

Ingredients

  • 3 cups flour*
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon sea salt (see note)
  • 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

  • Heat your oven to 350 degrees. Spray a loaf pan with a light coating of vegetable spray.
  • In a mixing bowl, combine the flour, baking powder, 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 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.
  • Pour the contents from the food processor into the mixing bowl with the flour. Stir until just combined.**
  • Pour the batter into your prepared loaf pan. Top with the 3 tomato slices.
  • Place in heated oven and bake for 70 – 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.

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.
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). 
Nutrition Facts
Vegan Savory Zucchini Bread
Amount Per Serving
Calories 235 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 4g20%
Sodium 437mg18%
Potassium 433mg12%
Carbohydrates 40g13%
Fiber 2g8%
Sugar 2g2%
Protein 5g10%
Vitamin A 705IU14%
Vitamin C 14.3mg17%
Calcium 89mg9%
Iron 2.7mg15%
* Percent Daily Values are based on a 2000 calorie diet.

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 may have affiliate links. See our full disclosure for more information.

30 Responses to Savory Zucchini Bread Recipe (Vegan)

  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!

    • Hi MaryPat. I haven’t tried this myself, but you can try applesauce instead of the oil. Just use an equal amount and it should be fine.

  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

    • Hi Jessica
      There are lots of resources for people who wish to become vegetarian. I’ll list one below. I know different people have different reasons. I think it’s important to just consider what others say and then find what’s right for you. It can be difficult in the first few days, but after awhile most people (me included) end up feeling so much better you can’t imagine ever going back! Taste buds are so malleable that way! I hope this resource below is helpful. Hope to hear back from you on how it’s going! Marly

      http://features.peta.org/VegetarianStarterKit/index.asp

  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. 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

  6. 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!

    • Made it last night and it was so good we finished it off today. You suggested using 1/2 cup of corn, could I do that instead of tomatoes?

  7. 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.

  8. 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.

  9. Sorry I know this blogpost is ages old but I just made this and it is AMAZING. So lovely and moist and delicious and exactly what I was looking for!

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

  11. 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

    • 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.

  12. 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!

  13. 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.

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

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