Zucchini tahini slice
Prep Time
10 mins
Cook Time
25 mins

(Paleo, gluten-free, dairy-free, no added sugar)

Servings: 16
  • 3 cups almond flour 300g
  • 1 tbs cinnamon
  • 1 tbs all spice
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 12 Medjool dates pitted
  • 2 eggs
  • 1/2 cup tahini
  • 1/3 cup unsweetened almond milk
  • 1 tsp vanilla
  • 1 cup grated zucchini approximately 1 medium zucchini
  • 1/2 cup walnuts coarsely chopped
  1. Preheat oven to 350F and prepare a 9x9" baking dish with parchment paper.
  2. Place the dates, eggs, tahini, almond milk and vanilla extract in a food processor and blend until well combined.
  3. Add the almond meal, cinnamon, allspice, baking powder and baking soda to the processor and mix until just combined.
  4. Move to a separate bowl and fold in the grated zucchini and walnuts until well dispersed.
  5. Pour into baking pan and smooth into corners and on top.
  6. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Let cool in the pan for 10 minutes then transfer to a wire rack to cool completely.
Recipe Notes

Frost with a healthy cashew/date frosting, or chocolate/avocado frosting.
Can also substitute dairy-free chocolate chips for the walnuts if desired.