Can I substitute zucchini in this recipe?

Yes, you can substitute shredded carrots or unsweetened applesauce for zucchini in this recipe. However, keep in mind that the texture and moisture content will differ slightly, so you may want to adjust the baking time. Additionally, consider using only finely grated fruits or vegetables to maintain the bread's structure.

How can I make this vegan?

To make Chocolate Tahini Zucchini Bread vegan, you can replace the egg with a flax egg, which is made by mixing 1 tablespoon of ground flaxseed with 2.5 tablespoons of water and letting it sit for a few minutes. This will help bind the ingredients and keep the loaf intact without using eggs.

How should I store leftover bread?

If you have leftover chocolate tahini zucchini bread, it’s best to store it in an airtight container at room temperature for up to 5 days. To extend its freshness, you can also freeze individual slices and enjoy them later. Just make sure to wrap each slice tightly to prevent freezer burn.

Can I add nuts or fruits to the recipe?

Absolutely! You can add chopped nuts, such as walnuts or pecans, along with dried fruits like raisins or cranberries for added flavor and texture. Fold them into the batter before pouring it into the loaf pan for a delightful twist on the classic recipe.

Why does my bread sink in the middle?

If your Chocolate Tahini Zucchini Bread sinks in the middle, it might be due to underbaking or overmixing the batter. Make sure to check the loaf with a toothpick after the recommended baking time and adjust if necessary. Also, refrain from overmixing once the wet and dry ingredients are combined, which can cause the bread to collapse.

Chocolate Tahini Zucchini Bread Recipe

Ingredients

Scale

1/2 cup all-purpose flour
1/2 cup whole wheat pastry flour
1/2 cup ground golden flaxseed meal
2 tablespoons unsweetened cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups grated zucchini
3/4 cup sugar
1/3 cup canola oil
1/3 cup tahini
1 egg
1/2 cup chocolate chips

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Instructions

Preheat your oven to 375 degrees Fahrenheit and grease your loaf pan to prevent sticking.
Whisk together the all-purpose flour, whole wheat pastry flour, ground flaxseed meal, cocoa powder, baking powder, baking soda, and salt in a small bowl. Set aside.
Beat together the grated zucchini, sugar, canola oil, tahini, and egg in a stand mixer or using a hand mixer until well combined.
Gradually add the dry ingredients to the wet ingredients. Mix until just combined to avoid overmixing.
Fold in the chocolate chips until evenly dispersed.
Pour the batter into the prepared loaf pan and bake it in the preheated oven for 55-60 minutes, or until a toothpick inserted comes out clean.
Let the bread cool in the pan for about 10 minutes before transferring it to a cooling rack to cool completely.

Notes

Do not overmix the batter. Let ingredients reach room temperature for better mixing.

Author: isabella-moreno
Prep Time: 10
Cook Time: 55
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 slice
Calories: 180
Sugar: 10g
Sodium: 150mg
Fat: 8g
Saturated Fat: 1g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 3g
Protein: 3g
Cholesterol: 30mg