Description
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!
Ingredients
- 2 ¾ cups all-purpose flour
- ¼ cup soy flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
- 2 teaspoons ground cinnamon
- ½ cup silken tofu
- 3 eggs
- ½ cup honey
- 1 cup brown sugar
- ½ cup walnut oil
- 1 teaspoon almond extract
- 2 ½ cups grated zucchini
- ½ cup crushed pineapple, drained
- ½ cup chopped walnuts
- ½ cup ground flax seed
Instructions
- 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 8×4 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.
Prep Time: 30 mins
Cook Time: 1 hr
Total Time: 3 hrs 30 mins
Servings: 20