Zucchini Bread with Flax Seed

1. 1

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

2. 2

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

3. 3

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

4. 4

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

• Calories 239.31 kcal Moderate
• Protein 5.51 g Moderate
• Carbs 33.85 g Moderate
• Total Fat 9.4 g Moderate
• Saturated Fat 0.92 g Low Source
• Trans Fat 0.0 g Low Source
• Cholesterol 26.25 mg Moderate
• Sodium 27.25 mg Low Source
• Fiber 2.15 g Low Source
• Sugar 17.26 g High
• Added Sugar 0.0 g Low Source
• Calcium 31.52 mg Low Source
• Iron 1.71 mg Low Source
• Potassium 162.78 mg Low Source
• Vitamin A 16.66 mcg_rae Low Source
• Vitamin C 1.86 mg Low Source
• Vitamin D 0.45 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Tree Nuts 🌰
• Eggs 🥚
• Soy 🌱
• Wheat 🌾
• Gluten