Flax Seed Zucchini Bread

By using less sugar and oil and adding flax seeds, this recipe is a better-for-you version of the traditional zucchini bread without sacrificing flavor.

• Preparation Time: 30 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 30 mins
• Calories: 244 Calories

Ingredients

• 1 cup brown sugar
• 1 teaspoon baking soda
• 2 teaspoons ground cinnamon
• 3 eggs
• 1 teaspoon salt
• 1 teaspoon almond extract
• 0.5 cup chopped walnuts
• 0.5 cup honey
• 0.25 teaspoon baking powder
• 2.75 cups all-purpose flour
• 0.5 cup ground flax seed
• 0.25 cup soy flour
• 2.5 cups grated zucchini
• 0.5 cup crushed pineapple, drained
• 0.5 cup silken tofu
• 0.5 cup walnut oil

Recipe Instructions

Step 1

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.

Step 2

Preheat oven to 350 degrees F (175 degrees C). Whisk all-purpose flour, soy flour, salt, baking soda, baking powder, and cinnamon together in a bowl until blended; set aside.

Step 3

Place 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 flour mixture until just moistened, then stir in zucchini, pineapple, walnuts, and flax seed until combined. Divide batter between two 8x4-inch ungreased loaf pans.