Decadent Double Chocolate Tahini Zucchini Loaf
what you’ll need
1 cup zucchini, shredded
2 flax eggs*
1/4 cup plant milk
1/2 cup tahini
2 tbsp coconut oil, melted
1/4 cup medjool dates (about 8)
1 tsp vanilla extract
1 1/4 cup gluten free flour (I used bob’s redmill)
1 tsp cinnamon
1/4 cup raw cacao powder (or cocoa powder)
1 tsp baking powder
1 tsp baking soda
1/2 cup + 3 tbsp dairy free chocolate chips
preheat the oven to 350.
prepare your flax egg. Combine 2 tbsp ground flax with 6 tbsp h2o. add to a small bowl and allow the mixture to sit for approximately 8 minutes, allowing it to thicken.
in a small pot, add your dates and enough h2o to cover them. Simmer on medium low heat for about 8-10 minutes, until the dates soften. Remove from heat but do not discard the water.
add the zucchini, flax egg, plant milk, tahini, vanilla and coconut oil to a medium size bowl. stir to combine.
in a small blender, add the dates as well as 2 tbsp of the soaking water. pulse until you achieve a paste like consistency. Stir in to the wet ingredients.
sift all of the remaining ingredients to another medium sized mixing bowl, gently whisk to evenly incorporate. fold in the wet ingredients to the dry ingredients. Then fold in 1/2 cup of chocolate chips.
grease a loaf pan (i used a bit of coconut oil & gf baking flour) or line with parchment paper. transfer the loaf mixture to the pan. Top with the remaining 3 tbsp of chocolate chips.
Bake for approximately 40-50 minutes, or until a toothpick comes out clean.
Cool for 15 minutes and transfer to a cooling wrack.