For an extra layer of flavor, consider adding a streusel topping made with oats, brown sugar, and cinnamon before baking. Squeezing the excess moisture from the grated zucchini is crucial to prevent a soggy loaf. Store cooled zucchini bread in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
Flax Seed Zucchini Bread
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PREP TIME30 mins
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COOK TIME1 hrs
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TOTAL TIME3 hrs 30 mins
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SERVING20 People
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VIEWS15
Elevate your baking with this healthier take on classic zucchini bread. Infused with the goodness of flax seeds and a touch of sweetness, this loaf offers a moist, flavorful experience you can feel good about.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate35 g
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Cholesterol28 mg
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Fiber2 g
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Protein5 g
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Saturated Fat1 g
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Sodium203 mg
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Sugar19 g
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Fat10 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat oven to 350 degrees F (175 degrees C). (5 minutes)
02
StepIn a large bowl, whisk together the all-purpose flour, soy flour, salt, baking soda, baking powder, and cinnamon until well combined. Set aside. (2 minutes)
03
StepIn a blender, puree the silken tofu until completely smooth. Transfer to a separate bowl. (3 minutes)
04
StepAdd the eggs, honey, brown sugar, walnut oil, and almond extract to the pureed tofu. Beat until smooth and well combined. (3 minutes)
05
StepGradually add the dry ingredients to the wet ingredients, mixing until just moistened. Be careful not to overmix. (5 minutes)
06
StepGently fold in the grated zucchini, drained crushed pineapple, chopped walnuts, and ground flax seed until evenly distributed throughout the batter. (5 minutes)
07
StepDivide the batter evenly between two 8x4 inch loaf pans. (2 minutes)
08
StepBake in the preheated oven until a toothpick inserted into the center of the loaves comes out clean, approximately 1 hour. (60 minutes)
09
StepLet the loaves cool in the pans on a wire rack for 15 minutes before transferring them to the rack to cool completely before slicing and serving. (15 minutes)
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RECIPE REVIEWS
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Ernesto Tromp
Jun 17, 2025I was skeptical about using tofu, but it made the bread incredibly moist. I will definitely make this again!
Maya Johnston
May 29, 2025My family devoured this bread in one day. The pineapple adds a subtle sweetness that complements the zucchini perfectly.
Judge Reichel
May 10, 2025This recipe is a game-changer! I love that it's healthier than traditional zucchini bread, and the flax seeds add a lovely nutty flavor.