• Molly Bergseid


This week I wanted to post one of my all time favorite recipes - Tahini Zucchini Bread. I have been making this for years, but never wrote down the recipe. I would just throw everything into a bowl and somehow it always turned out super yummy! So I thought I should finally write it down and share it with you guys!

I don’t have too much to say about this recipe, except that adding vegetables to any treat makes me oh-so-happy.

Here is the recipe for my Tahini Zucchini Bread!

Tahini Zucchini Bread

By Molly Bergseid


2 cups shredded zucchini, moisture removed

2 eggs

1/2 cup tahini

1/2 cup unrefined cane sugar or coconut sugar

1 cup almond flour

1 cup cassava flour

1 tsp baking soda

1 tsp salt


Preheat the oven to 350 degrees. Grease and flour 1 large loaf pan, then line the bottom with parchment paper. Or simply line the entire pan with parchment paper.

In a medium bowl, sift together the almond flour, cassava flour, baking soda, and salt.

In a large bowl, mix together the zucchini, eggs, tahini, and sugar. Let rest for 5 minutes.

Mix in the flour mixture.

Pour the batter into the loaf pan and bake for 75-85 minutes.

Let cool in the pan for about 30 minutes, then turn out and let finish cooling on a cooling rack.

Prep Time: 15 minutes

Cook Time: 75 minutes

Diets: Paleo, AIP (with reintroductions), Wahls Protocol, Gluten-Free, Dairy-Free, Soy-Free, Nut-Free, Grain-Free

Hope you like!