Flax Seed Zucchini Bread Recipe

Name: Flax Seed Zucchini Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 3/4 cups all-purpose flour; 1/4 cup soy flour; 1 teaspoon salt; 1 teaspoon baking soda; 1/4 teaspoon baking powder; 2 teaspoons ground cinnamon; 1/2 cup silken tofu; 3 eggs; 1/2 cup honey; 1 cup brown sugar; 1/2 cup walnut oil; 1 teaspoon almond extract; 2 1/2 cups grated zucchini; 1/2 cup crushed pineapple, drained; 1/2 cup chopped walnuts; 1/2 cup ground flax seed

Servings: persons

2 3/4 cups all-purpose flour
1/4 cup soy flour
1 teaspoon salt
1 teaspoon baking soda
1/4 teaspoon baking powder
2 teaspoons ground cinnamon
1/2 cup silken tofu
3 eggs
1/2 cup honey
1 cup brown sugar
1/2 cup walnut oil
1 teaspoon almond extract
2 1/2 cups grated zucchini
1/2 cup crushed pineapple, drained
1/2 cup chopped walnuts
1/2 cup ground flax seed

1
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.
2
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.
3
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.

1241

kcal

Calories

Fat

173

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 3/4 cups all-purpose flour, 1/4 cup soy flour, 1 teaspoon salt, 1 teaspoon baking soda, and more.

Yes, Flax Seed Zucchini Bread falls under the Vegetarian category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Flax Seed Zucchini Bread

How did you like this recipe?

Frequently Asked Questions