savory zucchini herb bread

When I think about the fluffy, chewy, cinnamon packed zucchini bread of my childhood, a savory version doesn’t sound too appealing. 

However, for my first zucchini bread recipe this year, I decided to take the non-traditional route.

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First off, it’s not the typical “bread” you commonly associate with zucchini bread.

Secondly, instead of being packed with walnuts + cinnamon, I’ve loaded it with fresh garden herbs.

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This recipe is actually gluten free, vegan, nut free + sugar free.

I promise it’s still edible.

Actually, it’s quite addicting. 

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I’ve made quick “breads” like this before, but I now have a new favorite.  The combination of herbs, garlic + zucchini seems like an obvious match.  Don’t you think? 

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The first step was grinding fresh flour, which takes just seconds, and makes such a difference in flavor + texture.

  • Grind raw buckwheat groats in your blender/spice/coffee grinder until you have a fine, flour-like texture.
  • Grind raw millet in your blender/spice/coffee grinder until you have a fine, flour-like texture.
  • Store in a sealed jar in your fridge for maximum freshness.  Use within 3-4 weeks.

If this isn’t an option, store-bought flours will work.  Although the buckwheat flour I tried, Arrowhead Mills, tasted awful.  Try to look for “raw” buckwheat flour.  Flour substitutions are listed following the recipe.

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This recipe takes about 40min to bake, but only 10min to throw together.  I recommend doubling the recipe, and freezing half of it [cooled, and wrapped tightly]. 

This “bread” can be used for:

  • toast for breakfast with butter or a savory nut butter
  • used as a pizza crust
  • open-faced veggie sandwich
  • chop into small pieces for hearty, chewy croutons

In just one day, I tried all of those methods.  Not to mention eating it hot from the pan.

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Don’t expect this to be like bread.

Because it’s not like bread.

But it is bread-like.

Does that make sense?

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It’s flat and sturdy, which is why it makes a good pizza crust.

It’s not crunchy, except around the edges.

It has great chew and is soft in the center.

It holds together amazingly well for being gluten free + vegan.

It’s dense + packed with nutrition.  You will be amazed at how long it keeps you feeling full. 

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The topping options are endless.  If you’re ever made “socca” bread it’s very similar in texture + density.  I much prefer the combination of buckwheat + millet flour though.  Chickpea/garbanzo flour is a little strong for my liking and even though I have no problem with chickpeas, chickpea flour doesn’t agree with my stomach.

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A little smoked paprika almond butter perhaps?

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A great on-the-go snack, or easily made into a meal. 

And as I mentioned in the smoothie post, this recipe is definitely is quite simple.  There are no flax eggs, or chia seeds, or weird starches, gums or 5 types of flour.  You can definitely swap fresh herbs for dried as well.  Make it your own!

For other similar recipes, check my recipe page under “breads.”

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Savory Zucchini Herb Bread

  • 1/2c + 3T raw buckwheat flour
  • 1/2c + 3T raw millet flour
  • 3/4c lightly packed grated zucchini, drained
  • 1T sunflower oil
  • 1T unsweetened applesauce
  • 3/4c + 2T water
  • 1/2t baking powder
  • 1T fresh basil, chopped
  • 1.5t fresh thyme, chopped
  • 1.5t fresh rosemary, chopped
  • 1 – 1.5t garlic, minced
  • 1/2t salt
  • 10-20 grinds of black pepper
  1. Preheat your oven to 375* and line a 9x9 square pan [or 9” circular] with parchment paper, grease with cooking spray, or grease with coconut oil/butter and dust with flour around bottom + edges.
  2. In a medium sized bowl, combine buckwheat flour, millet flour, baking powder, basil, thyme, rosemary, garlic, salt + pepper.  Stir until well mixed.
  3. In a small bowl, whisk together zucchini, oil, applesauce and water. 
  4. Add wet to dry and stir together until just combined.  Over-stirring will result in a gummy texture.
  5. Pour into pan + spread evenly. 
  6. Set in middle rack and bake for 38-42min, until cracked and golden brown.  The edges should be pulled away from the pan.
  7. Let cool for 5-10min before removing from pan to cut. 
  8. Stores best, sealed in the fridge.  Best reheated in a pan over med heat, with a splash of oil, or in the toaster.

*high altitude [~5,000ft] – oven: 400* water: 3/4c + 3T baking soda: in between 1/4-1/2t


  • for the flours, feel free to sub: quinoa flour, oat flour, amaranth flour, chickpea flour
  • you can use 2T of oil, instead of 1T oil + 1T applesauce
  • sub 1/4t garlic powder, instead of minced garlic
  • fresh to dried herbs at a 3:1 ratio –> in place of 1T fresh basil, sub 1/3t dried basil, etc. – use whatever spices you prefer

Nutrition stats for the half of the pan: [calculated with]


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Does savory zucchini bread sound appealing now?

I hope so!

Let the zucchini baking continue…back to the kitchen!