Skip to content
METRO LogoMETRO Logo

Earn AIR MILES(R)
Reward Miles(TM).
Join
the program.

Important

For a better browsing experience, this site has been optimized for Chrome on your device.

Ok
Important!

Are you sure you want to empty your cart?

Under Ontario law, you must be 19 years of age or over to purchase alcohol products. In submitting your order, you are representing yourself as being of legal drinking age in Ontario. In accordance with AGCO regulations, valid government photo ID will be requested upon pickup. If you are unable to verify your age by presenting valid identification at the time of pickup, all alcohol ordered will be removed from your order. Alcoholic products are available for pickup between 7am and 11pm.
Zucchini, tahini and date bread https://www.metro.ca/userfiles/image/recipes/pain-zucchinis-tahini-12179.jpg PT25M PT55M PT1H20M
Preheat oven to 350°F and place rack in center position. Grease a 10 x 5-inch loaf pan. Line bottom with parchment paper, letting it hang over each side.In a bowl, combine flour, almond powder, oats, spices, baking powder, baking soda and salt. Set aside.In another bowl, using an electric mixer, beat eggs, tahini, olive oil, toasted sesame oil, maple syrup and vanilla for 1 minute. Add zucchini and mix a little more.Beat in the dry ingredients with an electric mixer for about 30 seconds, or until the mixture thickens. Using a spatula, fold in the dates and mix well.Pour into tin and sprinkle with sesame seeds. Bake for about 55 minutes, or until a toothpick inserted in the center of the loaf comes out clean. Cool on a wire rack before unmolding.Good to know: If the grated zucchini contains a lot of water, it's important to dry them lightly with a clean dishcloth or paper towel to remove some of the water, but not too much! The bread can be kept for 2 days at room temperature or 4 days in the refrigerator.Source : K pour Katrine
8-10
5 1 5 5
1 cup (250 mL) gluten-free flour or regular flour 1 cup (250 mL) almond powder or almond flour 1/2 cup (125 mL) gluten-free quick-cooking oats 1 1/2 teaspoons (7,5 mL) cinnamon 1 teaspoon (5 mL) ground cardamom 2 teaspoons (10 mL) baking powder 1/2 teaspoon (2,5 mL) baking soda 1/2 teaspoon (2,5 mL) salt 2 eggs 1/2 cup (125 mL) runny tahini 1/3 cup (80 mL) olive oil 2 teaspoons (10 mL) toasted sesame oil 1/2 cup (125 mL) maple syrup 2 teaspoons (10 mL) vanilla 2 cups (500 mL) finely grated zucchini 1 1/4 cup (310 mL) chopped dates, well packed 3 tablespoons (45 mL) sesame seeds, for sprinkling
Zucchini, tahini and date bread

Zucchini, tahini and date bread

Rate this recipe
1 Vote
8-10
Dessert - Collation
0:25
Preparation
0:55
COOKING
1:20
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1 cup
    (250 mL)
    gluten-free flour or regular flour
  • 1 cup
    (250 mL)
    almond powder or almond flour
  • 1/2 cup
    (125 mL)
    gluten-free quick-cooking oats
  • 1 1/2 teaspoons
    (7,5 mL)
    cinnamon
  • 1 teaspoon
    (5 mL)
    ground cardamom
  • 2 teaspoons
    (10 mL)
    baking powder
  • 1/2 teaspoon
    (2,5 mL)
    baking soda
  • 1/2 teaspoon
    (2,5 mL)
    salt
  • 2
    eggs
  • 1/2 cup
    (125 mL)
    runny tahini
  • 1/3 cup
    (80 mL)
    olive oil
  • 2 teaspoons
    (10 mL)
    toasted sesame oil
  • 1/2 cup
    (125 mL)
    maple syrup
  • 2 teaspoons
    (10 mL)
    vanilla
  • 2 cups
    (500 mL)
    finely grated zucchini
  • 1 1/4 cup
    (310 mL)
    chopped dates, well packed
  • 3 tablespoons
    (45 mL)
    sesame seeds, for sprinkling
Imprimer ma sélection

Preparation

Preheat oven to 350°F and place rack in center position. Grease a 10 x 5-inch loaf pan. Line bottom with parchment paper, letting it hang over each side.

In a bowl, combine flour, almond powder, oats, spices, baking powder, baking soda and salt. Set aside.

In another bowl, using an electric mixer, beat eggs, tahini, olive oil, toasted sesame oil, maple syrup and vanilla for 1 minute. Add zucchini and mix a little more.

Beat in the dry ingredients with an electric mixer for about 30 seconds, or until the mixture thickens. Using a spatula, fold in the dates and mix well.

Pour into tin and sprinkle with sesame seeds. Bake for about 55 minutes, or until a toothpick inserted in the center of the loaf comes out clean. Cool on a wire rack before unmolding.

Good to know: If the grated zucchini contains a lot of water, it's important to dry them lightly with a clean dishcloth or paper towel to remove some of the water, but not too much! The bread can be kept for 2 days at room temperature or 4 days in the refrigerator.

Source : K pour Katrine

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

Error

Sorry, an error has occurred. Please refresh the page.

Error

Sorry, an error has occurred. Please refresh the page.

Reserve your timeslot now!

Sorry, our online services are not available for this postal code. Please try another postal code or visit us in store.

Sorry, we encountered a problem.

Please try again later.