Flax Seed Zucchini Bread Popular Recipes

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Flax Seed Zucchini Bread

"By the use of less sugar and oil, and including flax seeds for some of the walnuts, I've created a better-for-you model of the usually fat-laden zucchini bread. It's scrumptious!"

Ingredients :

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

Instructions :

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

Preheat oven to 350 degrees F (one hundred seventy five tiers C). Whisk collectively the all-reason flour, soy flour, salt, baking soda, baking powder, and cinnamon in a bowl till mixed; set aside.
Place the tofu in a blender, and puree till easy. Scrape into a bowl, and beat with the eggs, honey, brown sugar, walnut oil, and almond extract until clean. Stir within the flour combination until simply moistened, then stir inside the zucchini, pineapple, walnuts, and flax seed till mixed. Divide this batter between 8x4 inch ungreased loaf pans.
Bake in the preheated oven till a toothpick inserted into the middle of the loaves comes out clean, approximately 1 hour. Cool inside the pans on a cord rack earlier than reducing.

Notes :

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