“By using less sugar and oil, and adding flax seeds for some of the walnuts, I've created a better-for-you version of the usually fat-laden zucchini bread. It's delicious!” - by THREESEAS7
Ingredients
Adjust Servings
Original recipe yields 2 - 8x4 inch loaf pans
Directions
- Preheat oven to 350 degrees F (175 degrees C). Whisk together the all-purpose flour, soy flour, salt, baking soda, baking powder, and cinnamon in a bowl until blended; set aside.
- Place the tofu in a blender, and puree until smooth. Scrape into a bowl, and beat with the eggs, honey, brown sugar, walnut oil, and almond extract until smooth. Stir in the flour mixture until just moistened, then stir in the zucchini, pineapple, walnuts, and flax seed until combined. Divide this batter between two 8x4 inch ungreased loaf pans.
- Bake in the preheated oven until a toothpick inserted into the center of the loaves comes out clean, about 1 hour. Cool in the pans on a wire rack before slicing.
Nutrition
Amount Per Serving (20 total)
- Calories
- 244 cal
- 12%
- Fat
- 10.2 g
- 16%
- Carbs
- 34.7 g
- 11%
Based on a 2,000 calorie diet
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Reviews (5)
Rate This Recipe
"This is my favorite zucchini bread. I make it with veggie or canola oil since I rarely have walnut oil. It is high in protein and very moist. ..." See more"
JENNY-REDS
"Wow! Let me tell you, my DH saw me making this and was very skeptical. He was really thrown by the tofu and flax. :) I told him he wouldn't even notice it, but was a little nervous myself. It tur..." See morened out awesome! I left out the walnuts b/c I don't like them. And I didn't have walnut oil so I used half canola oil and half applesauce."
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