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.
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


  • 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


  • 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 minutes, until a toothpick inserted in the middle of the loaf comes out clean. The top of the loaf should be a golden brown.


* 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.


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