3 cups flour (whole wheat pastry flour worked fine) 1 Tbsp baking powder 1 tsp ginger 1/2 tsp salt 3/4 cup brown or natural sugar 1 egg’s worth of Ener-G egg replacer, prepared (1/2 Tbsp powder, 2 Tbsp water) 1/4 cup tahini 1 cup soymilk 1&1/2 cups grated zucchini 2 Tbsp sesame seeds, toasted Preheat oven to 350 F. Oil a 9x5-inch loaf pan (or two 3x7’s). Combine flour, ginger, powder, and salt in one bowl and set aside. In a large mixing bowl, prepare the Ener-G and mix in the tahini. Mash in a small amount of soymilk, then add more until the tahini is thinned out. Add any remaining soymilk and the brown sugar. (Iif the tahini seems like it’s going to be hard to mix without lumping, just throw the wet ingredients in the blender or use a hand blender to whip them smooth.). Combine the wet and dry ingredients, and add the grated zucchini and sesame seeds as you gently fold everything together, folding just until everything is mixed. Pour into the prepared pan and bake about 1 hour, or until a tester comes out clean. (For the smaller pans, bake about 45-50 minutes.) Cool completely in the baking pans before slicing.