This is my favorite sweet bread, hands down. The tahini adds a richness that is carried through by the sesame seed topping, and the zucchini ensures that the bread stays moist. We omit the cinnamon so the main spices in the loaves are vanilla and ginger. This great recipe is from the Vegan Planet cookbook.
Tag Archives: Vegan Planet
Roasted Eggplant Mouffaletta Sandwiches w/Balsamic-glazed Carrots & Kale
Leave a commentSammich from Veganomicon (and to die for), veggies from Vegan Planet. We always make these sandwiches when we take a trip to the Big Basin California State Park tent cabins.