Sometime during your gardening career, you've likely missed picking a zucchini in time and it got all sorts of huge. And that zucchini with all its largeness isn't going to be as tasty as its smaller siblings. What to do? Zucchini bread is one of the best uses but I've struggled to really love a zucchini bread recipe, until now. I combined a few different recipe ideas and made a gluten free version to share. It's the best zucchini bread I've ever had--it was so good, half of it was already noshed before I could remember to take photos. Sorry. Not sorry.
I've recently been on a massive tahini kick and chocolate and zucchini always belong together--and I'm not the only one to thinks this!--at least when in baked goods. So I went to search for a tahini and chocolate zucchini bread only to come up empty handed.
Ingredients
3 small eggs
1 cup coconut sugar
1/3 cup olive oil
½ cup yogurt
1/3 cup cocoa powder
1 and ½ cups Pamela's All Purpose flour
1 and ½ teaspoon baking powder
½ teaspoon salt
3 and ½ cups grated and squeezed zucchini
7 tablespoons Tahini
Instructions
- Preheat oven to 350F. Grease your loaf pan with butter.
- In a large bowl, lightly beat eggs and sugar. Add in olive oil, yogurt, tahini, and vanilla extract. Combine until smooth-ish.
- Add in cocoa and mix with a spatula.
- Mix flour, salt, and baking powder in a bowl and sift into the egg wet mixture. Stir until smooth, but don’t overdo it.
- Add in grated zucchini and stir just until it is coated with the batter.
- Pour the batter into your loaf pan. Bake for 60-65 minutes or until a toothpick inserted into the center comes out slightly moist and with tiny pieces around.
- Let it cool completely before slicing and serving. Or until you can't wait any longer, as I'm never able to wait until it's completely cool.
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