Flax Seed Zucchini Bread

This recipe is a better-for-you version of the typical zucchini bread by using less sugar and oil and adding flax seeds, 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

Preheat the oven to 350 degrees F (175 degrees C).

Step 2

Whisk all-purpose flour, soy flour, cinnamon, salt, baking soda, and baking powder together in a bowl until blended; set aside.

Step 3

Place tofu in a blender; blend until smooth. Transfer to a bowl; beat in brown sugar, eggs, honey, walnut oil, and almond extract until smooth. Stir in flour mixture until just moistened; stir in zucchini, pineapple, walnuts, and flax seeds until combined. Divide batter between two 8x4-inch ungreased loaf pans.

Step 4

Bake in the preheated oven until a toothpick inserted into centers comes out clean, about 1 hour. Cool in the pans on a wire rack before slicing.