Flax Seed Zucchini Bread

By using less sugar and oil, and adding flax seeds for some of the walnuts, this bread is a better-for-you version of the usually fat-laden zucchini bread. It's delicious!


two 8 x 4-inch loaves (20 servings)


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


Preheat oven to 350°F (177°C). Grease two 8 x 4 x 2-inch loaf pans with Pan Release or cooking spray.

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

Place the tofu in a blender, and purée 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 the two prepared loaf pans.

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 10 minutes before removing to a wire cooling rack to cool completely before slicing.

Estimated Time

Preparation Time: 30 minutes
Bake Time: 1 hour

Nutritional Information

Amount Per Serving: Calories: 244; Total Fat: 10.2 g; Cholesterol: 32 mg; Sodium: 203 mg; Total Carbs: 34.7 g (Dietary Fiber: 2.2 g); Protein: 5.1 g

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