This tahini chocolate chip zucchini bread goes out to all my vegans out there — or to those that just like themselves a delicious piece of zucchini bread. Tahini works as a moistener instead of oil in this recipe and also lends a delicious creaminess and nutty flavor (without the nuts). The most important thing to note when making zucchini bread is the squeezing process. You have to squeeze out as much moisture from the grated zucchini as possible. Either use a nut milk bag, a thin tea towel, many paper towels, or a cheese cloth. If this step is not done right, the bread will end up soggy. That being said, the batter should be pretty thick going into the oven, as zucchini releases moisture when cooked and will moisten up during the baking process.
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