When you have a big pile of zucchini sitting in your fridge and you have a huge sweet tooth…what else are you supposed to make other than zucchini bread. Let’s be real.
Embedded with chocolate chips, sweetened with maple syrup, hints of tahini, and of course zucchini. You’ll be wanting to eat the whole loaf, let me tell you.
I am kind of indecisive when it comes to the textures I am looking for in a sweet bread like this. Do I want it fluffy? Dense? Fudgy? Moist? Why not all four?
Fudgy from the chocolate, so moist and fluffy, yet perfectly dense. It is heavenly.
This recipe is…
- Refined sugar-free
- Oh so delicious!
Embedded with chocolate chips, sweetened with maple syrup, hints of tahini, and of course zucchini.
- ¾ cup oat flour
- ¾ cup gluten-free all purpose flour
- 2 tsp baking powder
- 1 tsp cinnamon
- ¼ tsp salt
- ¾ cup maple syrup
- ¼ cup tahini
- ½ cup non-dairy milk
- 1 flax egg (1.5 tbsp flax seed meal + 3 tbsp water)
- 1 tsp vanilla extract
- 1 cup grated zucchini
- ¼ cup dark chocolate chips
Preheat the oven to 350 degrees. Line a loaf pan with parchment paper.
In a small bowl, combine the flax seed meal and water for the flax egg. Set aside.
In a large mixing bowl, whisk together the flours, baking powder, cinnamon and salt. In a seperate bowl, combine the maple syrup, tahini, milk, vanilla, and flax egg. Stir in the wet mixture into the dry. Fold in the zucchini and chocolate chips. Pour batter into the prepared loaf pan. Bake for 25-28 min. until toothpick inserted comes out clean. Let cool 5 min. before slicing.