This tahini chocolate chip zucchini bread goes out to all my vegans out there — or to those that just like themselves a delicious piece of zucchini bread. Tahini works as a moistener instead of oil in this recipe and also lends a delicious creaminess and nutty flavor (without the nuts). The most important thing to note when making zucchini bread is the squeezing process. You have to squeeze out as much moisture from the grated zucchini as possible. Either use a nut milk bag, a thin tea towel, many paper towels, or a cheese cloth. If this step is not done right, the bread will end up soggy. That being said, the batter should be pretty thick going into the oven, as zucchini releases moisture when cooked and will moisten up during the baking process.
3/4 cup plant based milk (coconut, oat, hemp or almond)
- 1 teaspoon Brandless raw apple cider vinegar
- 2 tablespoons Brandless organic milled flax seeds
- 5 tablespoons warm water
- 2 small zucchinis
- 1/3 cup coconut sugar
- 1 1/2 cups gluten free flour
- 1/4 cup coconut flour
- Pinch sea salt
- 1 1/2 teaspoons baking powder
- 1/2 teaspoons baking soda
- 1/2 cup Brandless organic tahini
- 1 teaspoon vanilla extract
- 3/4 cup + 2 tablespoons semisweet chocolate chips
- Preheat oven to 375 F.
- In a small bowl combine the milk and apple cider vinegar together, stir and set aside to “sour.”
- Combine the warm water with milled flax seeds, stir well and set aside to turn into an eggy consistency.
- Grate your zucchini and using a nut milk bag, cheesecloth, paper towels or thin dish towel, squeeze out as much moisture as possible. This step will take some muscle and at least few minutes. Once squeezed, lay out the zucchini onto a paper towel and let it sit to absorb any additional moisture.
- In a bowl mix together your flours, sugar, salt, baking powder and baking soda.
- Add the milk mixture, flax eggs, vanilla and tahini to the dry ingredients. Stir well. Fold in the zucchini, then fold in the chocolate chips.
- Transfer batter to a loaf tin lined with parchment paper. Sprinkle on the additional 2 tbsp chocolate chips. Bake for 50-55 minutes.
- Let cool slightly before removing from the tin and cutting. Enjoy with your morning coffee or as an afternoon treat. Store in an airtight container on the counter, or in the fridge if you'd like it to last longer.
