Here is another tasty way to use your bounty of fresh zucchini. This time it’s a savory bread, with onions, Italian seasonings and a few gratings of soy cheese on top.

Savory Zucchini Bread

Yield: 1 bread


  • 1/4 c. vegan margarine, melted
  • 1 c. chopped onion
  • 2 1/2 c. flour
  • 1 tablespoon sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 2 tablespoons Italian seasoning
  • 2 egg replacements
  • 1/4 c. soy milk
  • 1 c. shredded zucchini
  • 4 tablespoons nutritional yeast
  • 2 teaspoons dry mustard
  • 1 teaspoon Dijon Mustard
  • 1 small piece soy cheese, grated as garnish

Savory Zucchini Bread


  1. Place the flour, sugar, baking powder, salt, Italian seasoning in large bowl.
  2. Mix or whisk together.
  3. Melt the soy margarine in skillet., add the chopped onion, saute until glassy then cool slightly.
  4. In a small bowl combine the egg substitute with the soy milk, when mixed add the Dijon mustard.
  5. Add the nutritional yeast and dry mustard to the dry ingredients.
  6. Add onion mixture, egg substitute and soy milk mixture,
  7. to the dry ingredients and stir until ingredients are moistened.
  8. Press moisture from zucchini, and add to batter Batter will be very stiff.
  9. Mix with hands.
  10. Spread batter in well-buttered 9-inch round cake pan.
  11. Grate the soy cheese on top and bake at 400 degrees for 40-45 minutes.
  12. Serve warm.


adapted from