Chocolate Tahini Zucchini Bread
A plush, cocoa-rich zucchini bread swirled with glossy ribbons of tahini — dramatic, tender, and secretly effortless.
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 9x5-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.
Notes
For a shortcut, stir the tahini straight into the batter instead of swirling. Add sesame seeds and flaky salt on top for bakery energy. Swap tahini for almond or sunflower butter if needed. Freezes beautifully and works as a toddler-approved 'chocolate cake.'