Decadent Double Chocolate Tahini Zucchini Loaf

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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

the steps

  • 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.

toppers

  • butter

  • ghee

  • nut butter

  • coconut yogurt

  • avocado