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.
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.
This recipe is actually gluten free, vegan, nut free + sugar free.
I promise it’s still edible.
Actually, it’s quite addicting.
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?
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.
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.
Don’t expect this to be like bread.
Because it’s not like bread.
But it is bread-like.
Does that make sense?
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.
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.
A little smoked paprika almond butter perhaps?
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.”
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
- 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.
- In a medium sized bowl, combine buckwheat flour, millet flour, baking powder, basil, thyme, rosemary, garlic, salt + pepper. Stir until well mixed.
- In a small bowl, whisk together zucchini, oil, applesauce and water.
- Add wet to dry and stir together until just combined. Over-stirring will result in a gummy texture.
- Pour into pan + spread evenly.
- Set in middle rack and bake for 38-42min, until cracked and golden brown. The edges should be pulled away from the pan.
- Let cool for 5-10min before removing from pan to cut.
- 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 caloriecount.com]
Does savory zucchini bread sound appealing now?
I hope so!
Let the zucchini baking continue…back to the kitchen!