Flax Seed Zucchini Bread

Prep Time:
30 mins

Cook Time:
1 hr

Total Time:
1 hr 30 mins

Servings:
20

Yield:
2 (8×4-inch) loaves

Ingredients

Directions

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

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

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 8×4-inch ungreased loaf pans.

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.

Nutrition Facts (per serving)