This gluten free tahini chocolate chip zucchini bread will be your new favorite quick bread recipe! Made without oil, this bread gets its soft texture from yogurt and a wonderful nutty-like flavor from tahini.
It’s not quite zucchini season yet, but zucchini bread is one of those recipes I love enjoying year-round. It’s also the perfect way to use up that extra zucchini sitting in your fridge.
This gluten free tahini chocolate chip zucchini bread will be your new favorite quick bread recipe! This bread gets its soft texture from using plain yogurt instead of oil, brown sugar, and the addition of tahini. It’s so good, you might need to hide it because it will disappear fast!
Tahini gives this bread a wonderful nutty-like/sesame flavor that makes this bread anything but ordinary. It pairs so well with the warm cinnamon and brown sugar in this recipe, you’ll wonder why you haven’t used tahini in your baked goods earlier.
How to Make Tahini Chocolate Chip Zucchini Bread
This recipe is so easy to make and doesn’t take long before it’s in the oven.
- Start by whisking together flour, cornstarch, baking powder, baking soda, salt, and cinnamon in a large mixing bowl.
- In a separate medium bowl, whisk together brown sugar, granulated sugar, yogurt, tahini, eggs, and vanilla until smooth. Mix in the grated zucchini and fold in chocolate chips (because everything is better with chocolate).
- Pour the batter into a prepared 9×5 loaf pan and bake at 350℉ for 55-60 minutes until a toothpick inserted in the center comes out clean.
I prefer to let it cool completely before cutting, as the bread is so tender when warm – if really cuts easier when cooled.
Tips for Making this Zucchini Bread
For all my cake, cupcake, and quick bread recipes (and many other recipes as well), I use Bob’s Red Mill 1:1 gluten free baking flour. This is the flour that I have been using since my Celiac diagnosis and seems to work the best for me! Not all gluten free flour mixes absorb moisture the same way, and they all have different proportions of ingredients used, so keep in mind that this recipe was designed specifically for this flour mix. You will get the best results if you use the flour listed in the recipe as well as measure by weight with a kitchen scale (spoon the flour into your measuring cup instead of scooping it out!) to ensure you don’t use too much.
For this gluten free tahini chocolate chip zucchini bread recipe, make sure you do NOT drain the liquid from the zucchini after grating/shredding. The extra moisture in the zucchini helps keep this bread tender, and squeezing to remove the liquid may result in the batter not having enough liquid. Simply grate the zucchini, lightly pack it into your measuring cup to measure out 1 cup, then add straight into your wet ingredients!
How to Store Gluten Free Zucchini Bread
Store any leftovers in an airtight container for up to 3 days. The bread may start to dry out after that, so store in the fridge if you’d like to keep it longer – for up to 1 week.
If storing in the refrigerator, this zucchini bread is best if you warm a slice for 10-15 seconds in a microwave before enjoying again
If you make this recipe, please post a comment below and tag @zestandlemons on Instagram!