Vegan Savory Zucchini Bread
Savory quick breads are one of those underrated kitchen wins, and this one delivers serious flavor with every slice — garlicky, herby, and studded with sun-dried tomatoes and fresh chives. The secret to keeping it light and perfectly textured is wringing every last drop of moisture from the grated zucchini before it goes into the batter, so you get a golden, firm loaf instead of a soggy disappointment. Flax eggs do the binding work here, and combined with apple cider vinegar and plant-based milk, they give the crumb a tender, cohesive structure that you'd never guess was egg-free. Nutritional yeast adds a subtle savory depth that rounds out the oregano and garlic powder beautifully — it's the kind of ingredient that makes people ask what your secret is. The batter comes together in one large bowl and one medium bowl, so cleanup is minimal and the whole process is genuinely approachable. With 10 servings per loaf, it's a great option to bring to a gathering, meal prep for the week, or slice thick and eat warm alongside a bowl of soup. No dairy, no eggs, no compromises on flavor.
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Learn more →Ingredients
10 servings
For the flax eggs
- 2 tbsp ground flaxseed
- 6 tbsp water
For the bread
- 2 cups all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- 1 tsp fine salt
- 1 tsp dried oregano
- ½ tsp garlic powder
- ½ tsp black pepper
- ¼ tsp red pepper flakes (optional)
- 3 tbsp nutritional yeast
- 2 cups zucchini, coarsely grated (about 2 medium zucchini)
- ⅓ cup olive oil
- ½ cup unsweetened plant-based milk
- 1 tbsp apple cider vinegar
- ⅓ cup sun-dried tomatoes, drained and roughly chopped
- 3 tbsp fresh chives, thinly sliced
Instructions
- 1
Preheat the oven to 375°F (190°C). Lightly grease a 9x5-inch loaf pan and line it with a strip of parchment paper that overhangs the two long sides, so the loaf lifts out easily.
- 2
Stir together the ground flaxseed and water in a small bowl until combined, then set aside for 5 minutes until the mixture thickens to a gel.
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