Ingredients3 h 30 m servings 244 cals
- 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.
Per Serving: 244 calories; 10.2 g fat; 34.7 g carbohydrates; 5.1 g protein; 28 mg cholesterol; 203 mg sodium. Full nutrition
ReviewsRead all reviews 5
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.
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. ...
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 su...
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.