TAHINI ZUCCHINI BREAD
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
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!