Chocolate zucchini bread already feels like getting away with something — vegetables masquerading as dessert, smugly perched on your counter. But this version goes full dramatic: Chocolate Tahini Zucchini Bread. Plush cocoa crumb, glossy ribbons of sesame, and a swirl that looks bakery-fancy but takes about as much effort as brushing your teeth. It’s the kind of loaf that whispers “yes, I baked,” without revealing how easy it was.
Why You’ll Love This Recipe
- Moist and plush: The zucchini keeps it tender, no dry crumb in sight.
- Bakery energy, pantry effort: Cocoa, tahini, and chocolate chips turn a garden glut into café vibes.
- Freezer-friendly: Slices thaw like a dream for 3 p.m. snack emergencies.
- Smug factor: It looks like you tried. You didn’t.
- Toddler-approved: Call it “chocolate cake” and everyone wins.
Tips, Tricks & Variations
- Shortcut swirl: Don’t feel like channeling your inner artist? Stir the tahini straight into the batter — flavor stays, effort drops.
- Topping upgrade: A sprinkle of sesame seeds and flaky salt before baking = coffee shop aesthetic.
- Dietary swaps: Sub olive oil for canola for a richer flavor, or use almond butter instead of tahini for a nuttier twist.
- Storage note: This loaf gets even better the next day, and it freezes like a champ. Wrap slices individually and pull out as needed.
Serving & Pairings
- Morning: Toasted with a smear of butter or cream cheese.
- Afternoon: A slice with iced coffee, smug grin included.
- Evening: Warmed up with vanilla ice cream — chic comfort, zero regrets.
FAQ
Can I make this dairy-free?
Yes — just skip the chocolate chips or swap for a dairy-free brand. Everything else is naturally dairy-free.
Do I have to peel the zucchini?
Nope. Just grate, squeeze lightly, and toss it in. The peel melts away like it was never there.
What if I don’t have tahini?
Use peanut butter, almond butter, or even sunflower seed butter. Different vibe, still delicious.
Chocolate Tahini Zucchini Bread
Ingredients
Main
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 2 large eggs
- 1/2 cup neutral oil canola or light olive oil
- 1/2 cup packed brown sugar
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 cups grated zucchini lightly squeezed
- 1/3 cup tahini stirred smooth
- 1/2 cup chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment.
- Whisk flour, cocoa, baking soda, baking powder, salt, and cinnamon in a medium bowl.
- In a separate bowl, whisk eggs, oil, brown sugar, granulated sugar, and vanilla until glossy.
- Fold the grated zucchini into the wet mixture.
- Add the dry ingredients and stir just until combined. Fold in chocolate chips.
- Pour half the batter into the loaf pan. Dollop half the tahini over it and swirl gently with a knife.
- Add the remaining batter and repeat with the remaining tahini.
- Bake 50–55 minutes, until a tester comes out with a few moist crumbs.
- Cool before slicing.