Zucchini Bread with Flax Seed

Name: Zucchini Bread with Flax Seed
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 20 servings
Cuisine: American
Ingredients: 2.75 cups All-Purpose Flour; 1 tsp Almond Extract; 0.25 tsp Baking Powder; 1 tsp Baking Soda; 1 cup Brown Sugar; 0.5 cup Chopped Walnuts; 0.5 cup Crushed Pineapple; 3 whole Eggs; 2 tsp Ground Cinnamon; 0.5 cup Ground Flaxseed; 0.5 cup Honey; 1 tsp Salt; 0.5 cup Soft Tofu; 0.25 cup Soy Flour; 0.5 cup Walnut Oil; 2.5 cups Zucchini

Breakfast 🍳Dessert 🍰Snack 🍿 American Low-Sodium Heart-Healthy ❤️Halal 🕌Kosher ✡️

Zucchini Bread with Flax Seed is moist and warmly spiced, with cinnamon, brown sugar, and honey balancing gentle nuttiness from flax and walnuts. Silken tofu and crushed pineapple keep the crumb tender without heaviness, making each slice flavorful and satisfying. Serve it for breakfast, a lunchbox treat, or an afternoon snack with coffee or tea.

Prep30 mins
Cook1 hr
Serves20
DifficultyMedium

1

Preheat the oven to 350 degrees F (175 degrees C).
2

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

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.