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!

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Recipe Summary

prep:
30 mins
cook:
1 hr
additional:
2 hrs
total:
3 hrs 30 mins
Servings:
20
Yield:
2 - 8x4 inch loaf pans
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Ingredients

20
Original recipe yields 20 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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 Facts

244 calories; protein 5.1g 10% DV; carbohydrates 34.7g 11% DV; fat 10.2g 16% DV; cholesterol 27.9mg 9% DV; sodium 203.1mg 8% DV. Full Nutrition

Reviews (5)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/11/2009
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. Read More
(23)

Most helpful critical review

Rating: 2 stars
04/08/2012
I had high hopes for this recipe and was very disappointed when it didn't turn out. I baked 1 loaf and 12 muffins and had to increase the bake time considerably before either was done. Both the loaf and the muffins were very gummy in texture which made me think perhaps 3 eggs plus 1/2c flax was too much for the flour to handle? Whatever the reason my search for a healthful flavorful zucchini bread continues. Read More
(4)
5 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
08/11/2009
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. Read More
(23)
Rating: 5 stars
03/10/2011
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 turned 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. Read More
(12)
Rating: 5 stars
09/25/2011
This is the best Zucchini Bread ever. My 5 year old loves it and it is great for him. It is ultra moist and no substitutions are necessary. I have made this with walnut oil and I have also substituted the walnut oil with applesauce. Yum yum. Read More
(8)
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Rating: 5 stars
11/18/2010
My son is 15 months old and is a VERY picky eater, he loves this bread. I didn't add walnuts and I substituted pear juice for pineapple. I also used veggie oil instead of almond oil. Read More
(6)
Rating: 2 stars
04/08/2012
I had high hopes for this recipe and was very disappointed when it didn't turn out. I baked 1 loaf and 12 muffins and had to increase the bake time considerably before either was done. Both the loaf and the muffins were very gummy in texture which made me think perhaps 3 eggs plus 1/2c flax was too much for the flour to handle? Whatever the reason my search for a healthful flavorful zucchini bread continues. Read More
(4)