After an intensive week of recipe development and testing, Sunday rolled around with the refrigerator begging to be cleared of an overload of leftover ingredients and overlooked produce. As part of that, Sunday became Zucchini Day, thanks to four large-ish squash languishing in the crisper drawer begging to be turned into zucchini bread (natch) and much more.
It’s the same story in kitchens everywhere in late summer, when the zucchini are large and plentiful. As a public service, here’s how I made delicious use of mine:
- 1 batch of these savory Low-Carb Waffles with Zucchini and Cheese. Even if you’re not worried about low-carb anything (and I’m not), these babies are delicious. Plus I’d borrowed a friend’s waffle iron for recipe testing, so a batch of these was first up. I gobbled some for breakfast and froze the rest.
- 1 extra-large batch of “Melted” Summer Squash. This recipe is on repeat all summer long, since you can use any variety of summer squash — or combo. I had some on tortillas for lunch, some will go on pizza later for dinner later this week and if there’s still any left, I’ll have it on pasta.
- And there was still more zucchini to make this quick bread, which gets a Middle Eastern spin with tahini, cardamom, and a sprinkling of almonds.
Tahini Zucchini Bread with Golden Raisins & Almonds
Don't skip the step of blotting the zucchini dry. Otherwise, your bread may come out soggy.
Equipment
- 1 box grater
- 1 large bowl
- 1 medium bowl
- 1 whisk
- 1 rubber spatula
- 1 loaf pan (9 x 5 inches)
Ingredients
- cooking spray (optional)
- 9 ounces zucchini (about 1 medium)
- 1 cup whole-wheat pastry flour
- ½ cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon cardamom
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
- ¾ cup coconut sugar
- ½ cup olive oil
- 1/3 cup tahini
- 1 teaspoon vanilla extract
- 2 large eggs
- ½ cup golden raisins
- ½ cup sliced almonds
Instructions
- Preheat the oven to 350°F. Coat a 9-by-5-inch loaf pan with cooking spray or line it with parchment paper.
- Use a box grater to grate the zucchini (no need to peel it first). Scrape the zucchini onto a couple of layers of paper towels. Top with another layer of paper towels and press lightly to blot. Let it stand while you pull together the remaining ingredients.
- Whisk together flours, baking powder, cardamom, baking soda, and salt in a large bowl, creating a well in the center of the dry ingredients. In a medium bowl, whisk together sugar, oil, tahini, vanilla, and eggs until well combined. Using a rubber spatula, fold in zucchini. Pour into the center of dry ingredients and stir just until combined. Stir in raisins. Scrape batter into prepared pan. Bake for 60 minutes or until a toothpick inserted in the center comes out clean.
- Cool in pan for 5 minutes. Remove the loaf from the pan (and here’s where using parchment paper makes it easy to just lift out) and cool completely on a wire rack.