Vegan Paleo Zucchini Bread with Cassava Flour
Serves 820 mins prep50 mins cook
This paleo zucchini bread starts with a base of tahini and maple, and gets a tender crumb from cassava and tapioca flours, all studded with pockets of gooey melted chocolate.
0 servings
What you need
tbsp water
tbsp flaxseed
cup tahini
cup maple syrup
tbsp orange oil
tsp vanilla extract
cup zucchini
cup cassava flour
cup tapioca flour
tsp baking powder
tsp baking soda
tsp fine sea salt
Instructions
0 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. 1 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. 2 Sift in the cassava and tapioca flours, baking powder, baking soda, and salt. Stir until just combined, then fold in the chocolate. 3 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. 4 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! 5 Store the bread at room temperature for up to 1 day, refrigerate for up to a week, or freeze for longer storage (see note).View original recipe