<p>This study evaluated the antioxidant and antibacterial properties of zinc oxide nanoparticles containing <i>Bunium persicum</i> (Boiss.) B. Fedtsch. essential oil synthesized using a green method. The analyses were conducted with three replications using a completely randomized methodology. The means were compared using Duncan’s multiple range test at a significance level of 5% using SPSS version 22 statistical software. In the microbial test, the antimicrobial property of zinc oxide nanoparticles with cumin essential oil was significantly higher than that of <i>B. persicum</i> (Boiss.) B. Fedtsch. essential oil in both disc diffusion and microbroth dilution methods (<i>p</i> &lt; 0.05). In addition, zinc oxide nanoparticles with <i>B. persicum</i> (Boiss.) B. Fedtsch. essential oil had the most significant effect on <i>Candida Albicans</i> yeast, then on the gram-positive <i>Staphylococcus aureus</i> bacteria, and finally on the gram-negative <i>Escherichia coli</i> bacteria. Zinc oxide nanoparticles combined with <i>B. persicum</i> (Boiss.) B. Fedtsch. essential oil showed a better result than <i>B. persicum</i> (Boiss.) B. Fedtsch. essential oil in measuring the amount of total phenolic compounds (<i>p</i> &lt; 0.05). In the test of particle size and dispersion index, there was a significant difference in the samples (<i>p</i> &lt; 0.05). The lowest particle size and particle size dispersion index were related to the sample of zinc oxide nanoparticles with <i>B. persicum</i> (Boiss.) B. Fedtsch. essential oil.</p>