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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!
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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
Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 20 minutes
Servings 10
Calories 235kcal

Ingredients

  • 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

Instructions

  • 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.

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

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