My name is Ashley McLaughlin and this is my blog, Edible Perspective. To learn more about my journey head on over to my about + FAQ pages. I'm thrilled that you stopped by. Enjoy!


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Baked Doughnuts For Everyone: From Sweet to Savory to Everything in Between, 101 Delicious Recipes, All Gluten-Free


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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!


Reader Comments (47)

Definitely going to make this! Looks delicious! Especially thinking about what pizza toppings would be good :)

September 13, 2011 | Unregistered CommenterBeth

Oooh love the last idea. I would happily slather up a couple slices with hummus and veggies :)

September 13, 2011 | Unregistered CommenterCait's Plate

Yum! I have an abundance of basil that I need to put to good use! This may do the trick. :)

September 13, 2011 | Unregistered CommenterJecka

WOW YES! It does sound very appealing! I'm also intrigued by the idea of smoked paprika almond butter. Would have never thought of that mix but now I'm curious!

September 13, 2011 | Unregistered CommenterAngela @ Eat Spin Run Repeat

You are so creative with recipes Ashley! I love it! Ha :) I made your recipe for peaches 'n cream oats for breakfast this morning... MMMMMM! It was definately one of my favorite bowls of oats I've had in a while! I'll be trying it again soon for sure, maybe with different fruit combos :)

September 13, 2011 | Unregistered CommenterAndrea

I love the idea of using this as a "pizza crust" of sorts. Way to come up with something unique with zucchini + bread. Very creative!

September 13, 2011 | Unregistered CommenterGina @ Running to the kitchen

This so DOES sound appealing. I've even got a big zuc in the fridge! Score one point for me!

When I first thought of zucchini bread, I expected a savory bread. I was surprised it was actually a dessert, haha. I've been looking for a zucchini bread (yeast bread, not quick bread), but I can't find it anywhere.

I can't wait for more zucchini recipes! :D

September 13, 2011 | Unregistered CommenterJessy

looks good to me! I like all the veges on top!

September 13, 2011 | Unregistered CommenterFlourchild

What an interesting idea! I've only had sweet zucchini breads (which definitely tasted good) but I'd love to try a savory version.

September 13, 2011 | Unregistered CommenterHolly @ The Runny Egg

is there anything i can sub. for the buckwheat and millet flour? How about whole wheat pastry flour or regular whole wheat flour???

September 13, 2011 | Unregistered Commentersam

Oh, I bet that was amazing! Herbs are a nice touch! YUM!

September 13, 2011 | Unregistered CommenterSarena (The Non-Dairy Queen)

Oh heck yes. That last shot with the cucumber and tomato - I want it!

September 13, 2011 | Unregistered CommenterKatie

Mmmmm Ashley that looks amazing!!!
Must go get zucchini! :)

September 13, 2011 | Unregistered CommenterKrista

OK, this looks unbelieveable good! I make sweet zucchini bread all the time, but never would have thought to make a savory version. I love this! :-D

September 13, 2011 | Unregistered CommenterErika - The Teenage Taste

Yum! What a great recipe! So creative :)

September 13, 2011 | Unregistered CommenterLauren @ What Lauren Likes

YUMMMM love the idea of putting savory herbs with zucchini to make a socca like bread! brilliant!!! and so true about grinding up your own flour taste great and easy to do ;)

September 13, 2011 | Unregistered CommenterPure2raw Twins

Wow this looks sooooo good! One way to put all the zukes this time of year to good use!

I've bought the Arrowhead Mills buckwheat flour before (actually technically the pancake mix), but had never ground my own to know the difference. Now I'm very curious! I bought buckwheat groats the other day :)

This bread looks so interesting!

September 13, 2011 | Unregistered CommenterLaura (Blogging Over Thyme)

It makes so much sense to go savory, I never would have thought of it. You've been loving savory lately!! If I come across some zucchini I know what I'll be doing with it.

September 13, 2011 | Unregistered CommenterKaitlyn@TheTieDyeFIles

That packs a serious nutrition punch!

September 13, 2011 | Unregistered CommenterAlexis @ hummusapien

I love these "breads" of yours! I just finished baking one of the chickpea flour ones for the second time, I must try this one!

September 13, 2011 | Unregistered CommenterDanielle

wow this is very unique, I've never really seen a GF flatbread like it! My body doesn't handle those flours too well unfortunately, but it looks tasty nonetheless!

September 13, 2011 | Unregistered Commenterkatie @KatieDid

I can't tell you how happy I am to see another bread recipe from you! Something about the change of the season has me craving bread and bread-like creations like crazy. But I can't bring myself to spend nearly $8 on a gluten free loaf at Great Harvest! This should do the trick!

September 13, 2011 | Unregistered CommenterCandy @ Healthy in Candy Land

Can you do quinoa + oat flour? Or maybe I should ask, which flours does your body handle well? :)

September 13, 2011 | Unregistered CommenterAshley

I hope you like it!! Chris hasn't liked these "bread" recipes up until this one. He's not a fan of buckwheat flour too much, but he really enjoyed this one. Hope you do too! I know what you mean about the GH loaves of bread. They are pricEY! I actually like Udi's breads better, especially the millet-chia bread. Although, they are still expensive + the slices are small. This bread is definitely cheap!

September 13, 2011 | Unregistered CommenterAshley

Thanks Danielle! I'm glad you like them!

September 13, 2011 | Unregistered CommenterAshley

Yum- I may just have to go pop this in this oven as of now as there's tons of zucchini lurking in my refrigerator as of now yelling to be used!
Such a twist on the usual, savory bread-- can't wait to try! :)

September 13, 2011 | Unregistered CommenterNamaste Gurl

No kiddin'!! :)

September 13, 2011 | Unregistered CommenterAshley

Oh yes..I have! The sweet breads are comin' soon! :)

September 13, 2011 | Unregistered CommenterAshley

I have made 7 loaves of bread so far and only used up HALF of that gigantic zucchini, haha. Ridiculous!

September 13, 2011 | Unregistered CommenterAshley

I think you ladies would definitely like this. :)

September 13, 2011 | Unregistered CommenterAshley

Under the recipe directions is a whole section that I titled "substitutions." The first line notes all of the substitute flours you can use. Since this is a gluten free recipe, I'm not sure how a wheat flour would work.

September 13, 2011 | Unregistered CommenterAshley

Thanks Gina!

September 13, 2011 | Unregistered CommenterAshley

Oh man. It's quite addicting. I've also made salt + pepper cashew butter that rivals it. :)

September 13, 2011 | Unregistered CommenterAshley

I have a TON of basil too! I think I'm going to dry and/or freeze it!

September 13, 2011 | Unregistered CommenterAshley

Hope you like it!!

September 13, 2011 | Unregistered CommenterAshley

this recipe makes me so happy. gluten free is good, but sugar free is wonderful! i can't wait to try this...

September 14, 2011 | Unregistered Commenterem

Yes....a savory zucchini bread sound pretty flipping awesome!

September 14, 2011 | Unregistered CommenterKelly

Hi Ashley,

I’ve not commented before but after seeing this recipe, and the various gluten-free baked goods on your website, I felt that I needed to give you a big sincere thank you. I have made your buckwheat pizza crust and the buckwheat millet quick bread several times, and love them. I’m gluten-free and vegan, and a whole foods/real foods person. It is such a breath of fresh air to see baked goods recipes that are not only gluten-free, but also free from the gums and starches (which I can’t handle a lot of). Your recipes are whole grain and real. I know what all the ingredients are; I can grind my own flour, and feel good about the integrity of the ingredients listed for the recipes. Thank you for experimenting in the kitchen and bringing these recipes to us.

September 14, 2011 | Unregistered CommenterAllison

Yes, I will be using this as a pizza crust soon. I have no problem with savoury breads either :) I'm also a big fan of savoury oats. Bring it on!

September 14, 2011 | Unregistered CommenterAngela (Oh She Glows)

Pizza crust recipe, sans yeast? YES PLEASE. :)

September 14, 2011 | Unregistered CommenterHeather C

Hehehe, I know you like no-fuss recipes! :)

September 14, 2011 | Unregistered CommenterAshley

I love how you spell savoury. It sounds that much more delicious. Oooh, savoury zucchini oats....good thinkin!

September 14, 2011 | Unregistered CommenterAshley

Hi Allison. Thank you SO much for taking the time to comment. This means more to me than you know. :) Gluten-free + vegan recipes are definitely not easy, and I'm actually working on a gf/veg zucchini bread [loaf style] recipe as we speak! I hope to veganize the donuts at some point too. Thanks again for saying hello!

September 14, 2011 | Unregistered CommenterAshley

This looks great! I can't wait to try it.

September 15, 2011 | Unregistered CommenterKaleigh
I just made this and it was outstanding! I topped mine with sunflower seed butter and made a mini pizza; thanks so much for the recipe!

Ashley--> Carly, I am so excited to hear this! Thanks for letting me know!
May 20, 2012 | Unregistered CommenterCarly

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