Ingredients

The following ingredients have 8 Servings
  • ghee or coconut oil, for the pan
  • 3 tablespoons (40 g) water
  • 1 tablespoon + 1 teaspoon finely ground flaxseed (7 g) (or omit the water and flax and replace with 1 egg for non-vegan)
  • ½ cup (130 g) room temperature runny tahini (such as Soom or Kevala)
  • ½ cup (150 g) maple syrup
  • 3 tablespoons (35 g) neutral oil (grapeseed, untoasted sesame, sunflower, avocado, and olive oil all work)
  • 1 teaspoon vanilla extract
  • ¾ cup (165 g) packed finely grated zucchini
  • ¾ cup + 2 tablespoons (135 g) cassava flour
  • ¼ cup (30 g) tapioca flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon fine sea salt
  • 4 ounces chopped bittersweet chocolate, plus more for topping
  • sesame seeds for sprinkling, optional

Instruction

  • Position a rack in the center of the oven and preheat to 350ºF. Rub an 8x4 or 9x5-inch loaf pan with a little ghee or coconut oil and line with parchment paper.
  • In a large bowl, whisk together the ground flax and water. Let sit until it forms a thick gel, 5-10 minutes or longer. Whisk in the tahini, maple syrup, oil, and vanilla until smooth and emulsified. Stir in the grated zucchini.
  • Sift in the cassava and tapioca flours, baking powder, baking soda, and salt. Stir until just combined, then fold in the chocolate.
  • Scrape into the prepared pan and smooth the top. Sprinkle with sesame seeds if using and a few chocolate chunks, pressing the chunks into the batter.
  • Bake until a toothpick inserted in the center comes out with a few moist crumbs, 45-55 minutes, rotating halfway through for even baking. Let cool slightly, remove from the pan, and let cool completely (or as long as you can wait!) Slice and enjoy!
  • Store the bread at room temperature for up to 1 day, refrigerate for up to a week, or freeze for longer storage (see note).