I’ve seen a lot of recipes for zucchini bread. Chocolate zucchini bread. Cinnamon-spiced zucchini bread. Carrot zucchini bread. You name it!
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. 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 this recipe for Savory Zucchini Bread. It was in Cuisine Lite’s 2010 Fresh and Fabulous magazine.
“Fresh and Fabulous.” I thought to myself. That’s what I want to be!
Those marketing folks sure are clever.
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.
Vegan Savory Zucchini Bread
(Adapted from Cuisine Lite’s 2010 Fresh and Fabulous Magazine)
- 3 cups flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- ½ teaspoon baking soda
- 1 cup zucchini, shredded
- ½ cup tomatoes, diced (and seeds removed)
- ½ cup fresh basil, chopped
- ½ cup scallions, chopped
- 1 cup soy buttermilk, (soy milk with 1 tablespoon apple cider vinegar)
- ½ cup applesauce
- 3 tablespoons vegetable oil
- 1 tablespoon vinegar
- 3 slices tomato, thinly sliced
Heat your oven to 325 degrees. Spray your loaf pan with a light coating of vegetable spray.
Combine dry ingredients in a medium bowl and stir until well combined.
In a measuring cup, add nearly 1 cup of soy milk. To this add 1 tablespoon of apple cider vinegar. Set aside to let the soy buttermilk begin to set.
In a medium bowl combine the zucchini, tomatoes, basil, scallions, applesauce, oil, and vinegar. Still until combined. Add the soy buttermilk mixture and stir again.
Add the wet ingredients to the dry and stir until just combined.
Pour the zucchini bread batter into your prepared loaf plan. Top with 3 thinly sliced tomatoes. It may appear a little crowded, but it’s ok. They’ll thin out as it bakes.
Place the loaf pan in the center of the oven and bake at 325 degrees for 70 minutes.
Remove from oven, cool, and enjoy!
Here’s some other sites with great zucchini bread recipes you might want to try:
- Vegan Zucchini Pecan Bread
- Vegan Zucchini Bread Muffins
- Simply Recipes’ Zucchini Bread
- 101 Cookbook’s Zucchini Bread
- Steamy Kitchen’s Cardamom Coffee Zucchini Bread
- Carrot-Zucchini Bread