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.