Preheat oven to 350°F.

Grind sunflower seeds to a flour-like consistency in a blender or food processor.

Add flax, tahini, and zucchini, and pulse until roughly combined.

Add spices and water in 1/4-cup increments. Pulse until well combined; the batter will be very moist and thick. Make sure you check for any chunks of zucchini that are left, and pulse until they’re completely blended.

Spread the batter evenly in a thin layer inside a lined (with parchment) 8×8 pan. If you prefer the bread thinner/crispier, you can use a small cookie sheet.

Bake in the oven until the top is golden and firm, and a knife inserted comes out clean. If you’d like to make this bread truly raw, you can also use a dehydrator set to 110 degrees and dehydrate overnight.

Let cool completely before cutting. Cut into the size and shape pieces that you desire.