Simple Cuisine Menu Flax Seed Zucchini Bread :: You Have To Try

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Flax Seed Zucchini Bread

"By the usage of much less sugar and oil, and adding flax seeds for a number of the walnuts, I've created a higher-for-you version of the normally fats-weighted down zucchini bread. It's delicious!"

Ingredients :

2 3/four cups all-reason flour
1/four cup soy flour
1 teaspoon salt
1 teaspoon baking soda
1/4 teaspoon baking powder
2 teaspoons ground cinnamon
half cup silken tofu
3 eggs
half cup honey
1 cup brown sugar
half cup walnut oil
1 teaspoon almond extract
2 1/2 cups grated zucchini
1/2 cup overwhelmed pineapple, tired
half cup chopped walnuts
1/2 cup floor flax seed

Instructions :

Prep : 30M	Cook : 20M	Ready in : 3H30M

Preheat oven to 350 degrees F (175 tiers C). Whisk collectively the all-reason flour, soy flour, salt, baking soda, baking powder, and cinnamon in a bowl until combined; set apart.
Place the tofu in a blender, and puree until smooth. Scrape into a bowl, and beat with the eggs, honey, brown sugar, walnut oil, and almond extract until clean. Stir within the flour mixture till simply moistened, then stir within the zucchini, pineapple, walnuts, and flax seed till mixed. Divide this batter among 8x4 inch ungreased loaf pans.
Bake in the preheated oven till a toothpick inserted into the middle of the loaves comes out easy, about 1 hour. Cool in the pans on a twine rack before cutting.

Notes :

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