CARDAMOM TAHINI ZUCCHINI BREAD (GF) / August 20, 2020 by Lindsey | Dolly and Oatmeal

CARDAMOM TAHINI ZUCCHINI BREAD (GF) | dolly and oatmeal

it’s that time of year where zucchini is spilling out of my refrigerator crisper drawer, and i’m finding ways to slip it into every dish i’m making - cue: zucchini bread. while i love the spices what usually come along with a zucchini loaf, i wanted to switch it up a bit. while i love cardamom, there are only so many recipes that can handle its complexity (in my opinion). cardamom is a spice made from the seeds of 3 different plants, and its flavor is an interesting one. parts herbal, floral, and spicy all at the same time. and it’s the perfect punch of flavor here in this zucchini bread. i especially love it paired with tahini which lends this loaf a distinct nuttiness that hits in all the right places, giving warmth to each bite.

the ingredient list is a bit long, but i think (fingers crossed) you’ll have all the ingredients if you’re pantry is gluten-free-friendly. i mix a few different flours for a nice tender crumb - not too dense, but not too light and airy either. i also call for 2 kinds of sugar: monkfruit sweetener (you could also use granulated sugar if that’s what you prefer/have on hand), and coconut sugar. we do this simply for flavor purposes. coconut sugar has a slight caramel flavor which i find to be overpowering, especially with all the other flavors going on here. you’ll also find i call for “runny” tahini. i go into more detail in this post about the importance of the quality of your tahini, but we’re looking for a drippy, yet coat-the-back-of-a-spoon consistency. and lastly, and most essential is two very simple ingredients that take the flavor of this zucchini loaf to the next level: granulated sugar and sesame seeds.

and here’s where things get even more delightful - after the batter is poured into the pan, we sprinkle sugar and sesame seeds over top. they get baked into the dome, and a bit toasted. but for the ultimate flavor bomb, we broil the top of the zucchini bread to caramelize the sugar and toast the sesame seeds, giving everything an even deeper flavor while also giving the top a sugary, nutty, crunchy surface that is the perfect compliment to an already delicious zucchini bread.

i hope you love it :)

cardamom tahini zucchini bread | gf & df

| makes one 8.5 x 4.5 inch loaf |

print the recipe

notes:

this recipe calls for an 8.5 x 4.5-inch loaf pan. however, a 9 x 5-inch loaf pan will work as well. the loaf will cook for slightly less time (i would test it around the 40/45-minute mark), and the loaf will be a bit more squatty in stature.
i love cardamom here, however if you don’t have it/don’t like it, simply swap it out for more cinnamon, or use ground nutmeg, or even ground ginger.
the tahini i always find to be perfectly runny enough to bake with includes: soom, seed + mill, and 365 brand tahini.

ingredients

1 large zucchini
1 cup brown rice flour
1/4 cup almond flour
1/4 cup arrowroot powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground cardamom
1/2 cup granulated monkfruit sweetener (or granulated sugar)
1/4 cup coconut sugar
2 pasture raised eggs, at room temperature
1/3 cup runny tahini
1/3 cup unrefined coconut oil, melted and cooled, more for greasing the pan
1 teaspoon pure vanilla extract
1 1/2 tablespoons granulated sugar
1 1/2 tablespoons white sesame seeds
dried rose petals (optional)

method

preheat oven to 350°F. grease a 8.5 x 4.5-inch loaf pan with coconut oil, and line it with parchment paper, leaving enough to hang over each side.
grate the zucchini over the large holes on a box grater. grab a clean dish towel, put the shredded zucchini in, and wring out the liquid. use your fingers to fluff the zucchini, then measure out 1 cup and set aside.
in a large bowl, whisk together the flours, arrowroot, baking powder, baking soda, salt, and spices until combined.
in another large bowl, whisk together the sugar and eggs. add the zucchini, tahini, coconut oil, and vanilla. use a rubber spatula to mix everything together. 1/3 at a time, add the dry ingredients to the wet, until the batter is completely combined.
pour the batter into your pan, and use your spatula to smooth out the top. sprinkle the granulated sugar and sesame seeds over top.
bake in the center of your oven for 50-60 minutes, until a cake tester (or toothpick) inserted in the middle comes out clean. remove the loaf from the oven, and position an oven rack in the upper third of your oven. turn your broiler to high. place the loaf on the rack, and broil until most of the seeds are golden, and the sugar is caramelized, about 1-2 minutes.
remove the zucchini bread, and place on a cooling rack. allow it to cool, then remove from the pan. slice thick and serve warm. the tahini zucchini bread is best served the day of, but will stay fresh on your counter covered with parchment for up to 2-3 days. if the loaf dries out a bit, toast it up in your toaster oven (or oven) and smear with vegan butter and flaky salt (you won’t regret it 😉). better yet, melt butter in a hot skillet, fry both sides until a bit toasty; sprinkle with salt.

similar recipes:

summer squash + banana-oat loaf w/ almond streusel (+ a giveaway!!!) / July 23, 2014 by Lindsey | Dolly and Oatmeal

summer squash + banana-oat loaf | dolly and oatmeal

this spring i made a vow to my fire escape that not only would i plant a garden on it, but that i would also tend to its needs and give it the kind of tlc i had deprived it of in years past. first, i got to researching what kinds of veggie plants do well with only a few hours of direct sunlight; what i found was that most herbs, beets, kale, bok choy and many others leafy greens do really well with the kind of light i knew my fire escape would get. so, this past may was the jump-off. i sowed my seeds indoors to ensure that they wouldn't get zapped by a frost, placed them on a windowsill that got direct sunlight in the mornings, watched their little sprouts grow, and when the end of may rolled around, transplanted them into outside containers. so far, we've had the pleasure of opening up our window to cut fresh basil, cilantro, parsley, and chives. we've just pulled the first of our beets and cut the first round of squash blossoms; and in a few days/weeks we'll (hopefully) have 2 varieties of squash, as well as jalepeno and cayenne peppers :)))

while i'm still waiting for the first squash to grow big enough to harvest, i've been buying them up at the market and using them for all sorts of things: eggie scrambles w/ black beans and tomatoes, spicy squash tacos, ratatouille, and this squash and banana-oat loaf. a few weeks back i received a copy of smitten with squash, by amanda paa of hearbeet kitchen, and was so relieved to find so much helpful information about how to tend to squash plants (both summer + winter!). not only was i educated, but also super inspired to use squash in so many different ways: spicy refrigerator pickles, chimichurri chicken & vegetable kabobs, garam masala–dusted pattypans and chickpeas with tahini sauce. it's been a while since i baked something, and was getting an itch to do so. when flipping threw amanda's book, my eye was immediately caught by her banana oat streusel summer squash muffins. but as i was preparing to take a trip, i wanted something that would travel better and decided to adapt her recipe into a loaf. the loaf turned out to be so incredibly delicious, with its flecks of squash, pockets of chopped nuts, a hint of spice, and a sweet + light streusel to top it all off. totally snack and travel-worthy!

and now for the giveaway! amanda's publishers were awesome enough to give me a second copy for a lucky reader! so, to enter, please leave a comment saying what your favorite kind of squash is, and how you like to prepare it. the contest ends monday, july 28th at 6pm and will only be open to US and Canadian residents. good luck everyone! xo

a summer squash + banana-oat loaf w/ almond streusel (gluten +dairy free)

adapted from Smitten with Squash

if you don't have to be gluten free you can substitute the flours below for you flour/s of choice save for the 1/2 cup of rolled oats.

| makes 1 loaf |

3/4 brown rice flour
1/2 cup (GF) old fashioned rolled oats
1/4 cup almond flour
1/4 cup oat flour
1/4 cup arrowroot powder
1 teaspoon baking powder
1 teaspoon baking soda
3/4 tablespoon ground cinnamon
1/2 teaspoon sea salt
1 egg
1/2 cup coconut palm sugar (or brown sugar)
4 tablespoons almond oil (or another light oil)
1 1/2 teaspoons pure vanilla extract
1 cup grated squash, grated using the course holes on a box grater
1 cup mashed, very ripe bananas (about 2-3 bananas depending on size)
1/2 cup chopped nuts (i used a combo of almonds + pecans)

streusel

3 tablespoons (GF) old-fashioned rolled oats
1 tablespoon coconut palm sugar (or brown sugar)
1 tablespoon brown rice flour (or flour of choice)
3 tablespoons finely chopped almonds
1 tablespoon coconut oil, melted
pinch of fine grain sea salt

instructions

preheat oven to 350° and grease a 9 x 5 loaf pan. cut a piece of parchment to line the pan with an overhang on each side
prepare streusel first. in a small bowl, combine streusel ingredients and set aside
in a large bow, whisk flours, rolled oats, baking powder, baking soda, cinnamon, and salt. set aside. in another large bowl, whisk together the egg and sugar until incorporated. whisk in oil and vanilla; then stir in squash and banana. gradually add dry ingredients to the wet, stirring until just combined and no lumps remain
evenly distribute batter throughout the loaf pan and sprinkle streusel on top
bake in the center of your oven for 45-50 minutes, until a cake tester comes out clean. remove from oven and allow to cool for 20 minutes. using the parchment overhangs, remove loaf from pan and transfer to a wire cooling rack. let the loaf cool completely before slicing (the loaf can be stored at room temp. covered with a piece of parchment for 3-4 days)

enjoy!