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It’s that time of year again, when the zucchini harvest overflows in our gardens, CSA boxes, and farmers market hauls. If you’re like me and have too much zucchini in your fridge, this Sesame Zucchini Bread is a tasty way to use up those excess veggies before they spoil.
Incorporating new flavors with the classic Zucchini Bread
Alaska is well known for its gigantic zucchinis, so we are definitely overflowing with zucchini in our fridge. Which means I need a lot of recipes to ensure none of the zucchini goes to waste. Zucchini bread is a classic “use it all up” recipe, but while I could just use the shredded zucchini in my Farmers Market Celebration Bread, I wanted to create something new.
So I got to thinking about what other flavors I could combine together to create a twist on the classic zucchini bread. Sesame and zucchini is a classic combination, usually in a savory context, but there’s no reason why they can’t be used in a sweeter creation. Toss in the cinnamon and clove, a nod to the flavors of the original, and I think I’ve stumbled on a new classic.
Farmers Market Ingredients and Substitutions
Zucchini
Zucchini is probably the most famous member of the summer squash family. Technically a fruit, zucchini is usually treated as a mild vegetable. The zucchini is more of a supporting cast member than the main star of this bread, despite the large amount of zucchini in it. This means that you don’t need to use heirloom zucchinis; any tender summer squash can be used in this bread.
Looking for even more zucchini recipes? My Italian Zucchini Salad is always a crowd pleaser at potlucks; it’s Whole30 compliant and vegan, so everyone can enjoy together. And if you’re looking for more of a main course, try this stuffed zucchini recipe. Make individual stuffed zucchinis if yours aren’t as gigantic as my Alaskan veggies.
Tips and Tricks
It is extremely important to drain any excess water from the zucchini before adding it to your batter. If your shredded zucchini is too wet, that moisture will cause the loaf to bake up improperly. In this case, the center of the bread will be raw and runny, while the outside is overcooked and dry. However, properly drained zucchini adds just enough moisture to create the perfect zucchini bread texture, with a crumb somewhere between cake and bread.
While you can use cheesecloth or a kitchen towel to drain the zucchini, hands down the best method I’ve found is to use a nut milk bag. Not only are nut milk bags reusable, they’re way easier to work with than the loose weave on cheesecloth. Drain the shredded zucchini in batches to make this even easier.
Serving Suggestions
This Sesame Zucchini Bread is much more of a small snack or treat in and of itself than bread you’d serve alongside a full meal. It’s perfect when served alongside a good black tea, which balances against the sweetness in the bread.
If you’re looking for something a little sweeter, pair this bread with a little bit of strawberry or raspberry jam. The tahini in the bread adds such a rich nutty flavor that a little bit of jam creates peanut butter and jelly vibes. A total sweet treat that’s perfect for breakfast or an afternoon snack. Or dessert. I’ve done that too.
But what about the leftovers?
Wrap any leftover Sesame Zucchini Bread in plastic wrap so that it doesn’t go stale and retains its moisture. The bread can sit on your countertop in a cool location for up to five days. If you want to store the bread for longer, cut into individual slices and freeze; it’ll last in the freezer for up to 3 months.
Sweet Sesame Zucchini Bread
If you're like me and have too much zucchini in your fridge, this Sesame Zucchini Bread is a tasty way to use up those excess veggies before they spoil.
Ingredients
- 2 cups all purpose flour
- 1 tbsp baking powder
- 1 tsp ground cinnamon
- ½ tsp ground cloves
- ¼ tsp salt
- 2 large eggs (3 medium)
- ¾ cup granulated sugar
- ¾ cup tahini
- 1 tsp vanilla extract
- 2 cups shredded zucchini, fully drained
- ½ cup avocado oil, plus more for greasing the pan
- 1 tsp white sesame seeds, raw
Instructions
- Preheat oven to 375°F. Line an 8 in x 4 in loaf pan with parchment paper and brush all sides with avocado oil. Set aside.
- In a medium mixing bowl, mix together the flour, baking powder, ground cinnamon, ground cloves, and salt until everything is thoroughly mixed. This is your dry mix.
- In a large mixing bowl, whisk together the eggs, sugar, tahini, vanilla extract, and avocado oil until thoroughly combined. Stir in the shredded, drained zucchini. This is your wet mix.
- Fold half the dry mix into the wet mix with a flexible spatula. Repeat with the second half of the dry mix, being careful not to over stir (this will cause the bread to have a tough texture)
- Scoop batter into the greased and lined loaf pan. Top with the white sesame seeds.
- Bake in the oven for 60-65 minutes, or until a toothpick inserted into the middle comes out clean.
- Let the Sesame Tahini Bread cool before attempting to remove it from the pan and slice.
