Paleo Vegan Zucchini Bread with Tahini & Chocolate
This paleo zucchini bread starts with a base of tahini and maple, and gets a tender crumb from cassava and tapioca flours, all studded with pockets of gooey melted chocolate. This healthy, easy recipe is also grain-free, gluten-free, dairy-free, egg-free, nut-free, and refined sugar-free.
Prep Time: 20minutes
Cook Time: 50minutes
ghee or coconut oil, for the pan
3tablespoons(40 g) water
1tablespoon+ 1 teaspoon finely ground flaxseed (7 g) (or omit the water and flax and replace with 1 egg for non-vegan)
½cup(130 g) room temperature runny tahini (such as Soom or Kevala)
½cup(150 g) maple syrup
3tablespoons(35 g) neutral oil (grapeseed, untoasted sesame, sunflower, avocado, and olive oil all work)
4ounceschopped bittersweet chocolate, plus more for topping
sesame seeds for sprinkling, optional
Position a rack in the center of the oven and preheat to 350ºF. Rub an 8x4 or 9x5-inch loaf pan with a little ghee or coconut oil and line with parchment paper.
In a large bowl, whisk together the ground flax and water. Let sit until it forms a thick gel, 5-10 minutes or longer. Whisk in the tahini, maple syrup, oil, and vanilla until smooth and emulsified. Stir in the grated zucchini.
Sift in the cassava and tapioca flours, baking powder, baking soda, and salt. Stir until just combined, then fold in the chocolate.
Scrape into the prepared pan and smooth the top. Sprinkle with sesame seeds if using and a few chocolate chunks, pressing the chunks into the batter.
Bake until a toothpick inserted in the center comes out with a few moist crumbs, 45-55 minutes, rotating halfway through for even baking. Let cool slightly, remove from the pan, and let cool completely (or as long as you can wait!) Slice and enjoy!
Store the bread at room temperature for up to 1 day, refrigerate for up to a week, or freeze for longer storage (see note).
If you don’t have the flours called for, try this with 1 cup + 2 tablespoons all-purpose flour (wheat, gluten-free, or paleo) if you prefer.
For a more classic zucchini bread taste, trade the tahini for cashew butter or almond butter and add 3/4 teaspoon ground cinnamon to the batter.
If you like nuts in your zucchini bread, add in 1/2 - 3/4 cup chopped toasted pecans or walnuts. You can leave the chocolate off if it's not your thing.
This zucchini bread freezes well. Tuck a whole loaf (or slices separated with pieces of parchment paper to prevent sticking) into a freezer bag or two. Defrost in the fridge or at room temperature when ready to eat. Slices reheat well in a skillet with a little ghee or vegan butter for a warm, toasty zucchini bread treat.