About Me

Here at Sensei Cooks I write about my adventures in the kitchen and sometimes in the dojo.

I have a love for cooking and want to explore all the possible facets of it. Leave no stone unturned so to speak.

I am Vegan and love all types of vegan cooking.

I love the process of cooking. Being in the moment. Sort of Zen and the Art of Cooking.

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Zucchini-Tahini Bread

Well it had to come to an end, sort of. I finally made a recipe from the Vegan Planet and Hayley said "Hmmm. not really."
This is a first. I liked it and Belle liked it and Sean is away at University so he hasn’t had a chance to try it and of course Dylan will not try anything that is not Mac Cheese. I will make it again anyway but change the flavouring and see if that makes a difference. Maybe something spicy would be good. I will keep you posted on this one. It was so easy to make, I really hoped it would be a hit. I really like it for breakfast, toasted with vegan margarine on it. Now I have to admit I usually only eat breakfast about one a week. I generally get up between 6-7am but don’t eat until at least noon. But this bread is a great thing to have at noon too!

Zucchini-Tahini Bread
The Vegan Planet by Robin Robertson

3 cups all-purpose flour
1 tbsp baking powder
1 tsp ground ginger
1/2 tsp fine sea salt
1 egg replacer – 1 tbsp ground flax seeds mixed with 3 tbsp water
3/4 cup packed light brown sugar
1/4 cup tahini (sesame paste)
1 cup unsweetened soy milk
1 1/2 cups grated zucchini, peeled and drained (1 medium size zucchini)
2 tbsp sesame seeds (I left these out since Hayley says she is not a big fan of sesame seeds, but now I wish I had put them on)

  1. Pre-heat oven to 350 degrees F.
  2. Mix the dry ingredients (flour, baking powder, ginger and salt) in a large bowl.
  3. Mix the wet ingredients (egg replacer, brown sugar, tahini, soy milk) in another large bowl. Add the zucchini.
  4. Combine the wet ingredients into the dry ingredients. It will be a very stiff dough.
  5. Prepare a 9" x 5" loaf pan by coating it with vegetable spray.
  6. Put the dough into the loaf pan and smooth it out.
  7. Sprinkle the top with sesame seeds if using.
  8. Bake for 60 minutes, test with a toothpick to make sure it comes out clean. Let cool on wire rack.
  9. Enjoy by itself or with vegan margarine.


Zucchini-Tahini Bread 001

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